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Cheesy veg omelette with pitta fingers recipe

Vegetable omelette

Prep time
10 mins

Cooking time
5 mins

Super easy


  • ½ tsp oil
  • ¼ red or yellow pepper, deseeded and chopped
  • 1 spring onion, finely chopped
  • 1 or 2 eggs
  • 1 tbsp semi-skimmed milk
  • 20g cheddar cheese, grated
  • 1 wholemeal pitta, toasted and sliced into fingers
  • 4 cherry tomatoes
Nutritional information

Nutritional information is not currently available for this recipe.


Heat half a teaspoon of vegetable oil in a non-stick frying pan. Add the peppers and spring onions, and stir-fry for 3 to 4 minutes until soft. Once softened, tip into a bow and wipe out the pan with kitchen paper. Turn on the grill to preheat.


Beat the eggs and milk together in a bowl. Heat a few drops of vegetable oil in the frying pan over a medium heat on the hob and pour in the egg mixture. Cook for a minute to set the base.


Sprinkle the pepper and onion mixture evenly over the surface, and top with the grated cheese. Grill for 1 to 2 minutes to set the egg and melt the cheese.

Try swapping the cheese for leftover ham, chopped into small pieces.


Slide the omelette onto a warm plate, and serve with the toasted pitta fingers and cherry tomatoes.