Quick and easy vegetarian meals from Bord Bia

Baked omelette with roasted vegetables

Finding it hard to fit in some healthy and hearty meals during the busy hustle and bustle of everyday life? This easy weekday dinner is the perfect solution.

Include whatever combination of veg you like to make this your new favourite omelette recipe!

Ingredients (serves 4-6 )

1 medium red pepper, cut into 3cm pieces

1 medium yellow pepper, cut into 3cm pieces

1 small aubergine, cut into 3cm pieces

1 medium onion, cut into wedges, roughly 6/8 from each onion

1 courgette, cut into 3cm pieces

1 medium potato, peeled and cut into 3cm cubes

2 garlic cloves, peeled and chopped

1 tbsp rapeseed oil

Salt and freshly ground black pepper

8 eggs

100ml milk

50g good quality hard cheese, grated

Handful of fresh parsley, chopped

To cook

Preheat oven to Gas Mark 6, 200°C (400°F ).

Place the prepared peppers, aubergine, onion, courgette, potato, and garlic in a bowl and mix with a tablespoon of oil.

Season with a little salt and black pepper and then spread in a single layer in a roasting tray and roast for 15 to 20 minutes.

Line an ovenproof baking dish (6cm deep, 20cm x 20cm ) with baking parchment.

Transfer the vegetables to the prepared dish.

Reduce oven to Gas Mark 4, 180°C (350°F ).

Whisk the eggs and milk together in a jug.

Add 2/3rd of the cheese and the parsley.

Season with a little salt and black pepper then pour the egg mixture over the vegetables.

Shake the dish gently to allow the egg to spread to the base, then sprinkle over the remaining cheese.

Bake the omelette for 20 minutes or until the top is golden and the centre is set.

Let it rest for a couple of minutes before cutting into squares and serving with some salad and crusty bread.

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