Make this tasty vegetarian omelette roll for lunchboxes, or a quick and easy dinner for kids. It’s guaranteed to satisfy fussy eaters
Prep:5 mins
Serves 3
1 tbsp olive oil1 medium potato, cut into cubes1 spring onion, finely slicedhandful baby spinach leaves4 eggs9 small cherry tomatoes, halvedhandful crumbled feta or grated cheddar3 rolls
STEP 1Heat the oil in a small non-stick frying pan and fry the potato over a low heat until it is browned and tender, this will probably take about 10 mins in all. Add the spring onion and fry for a minute then stir in the spinach.STEP 2Whisk the eggs lightly with a little seasoning and then pour them into the pan and cook until set on the base. Dot on the tomatoes, sprinkle on the cheese and grill until the top browns. Cool a little then slide out of the pan and cut into thirds.STEP 3Split the rolls and stuff them with a piece of omelette, sandwich together and halve.
