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Cheesy omelette burgers

Fill bread rolls with chilli jam and chunky wedges of cheddar and pea omelette for a quick yet substantial vegetarian burger

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 558
  • Carbohydrates 49
  • Saturated Fat 9
  • Sugar 7
  • Protein 29
  • Fat 26
  • Fibre 5
  • Salt 2.1

Nutrition per serving

  • Calories 558
  • Carbohydrates 49
  • Saturated Fat 9
  • Sugar 7
  • Protein 29
  • Fat 26
  • Fibre 5
  • Salt 2.1

Ingredients

  • 1 tbsp olive or rapeseed oil
  • 8 large eggs, beaten
  • 200g frozen peas
  • 85g mature cheddar, grated
  • 4 large burger buns, toasted
  • 4 tbsp onion chutney or chilli jam
  • handful salad leaves (we used rocket), to serve
  • slices of tomato (optional), to serve
  • sweet potato wedges (optional), to serve

Method

  1. Heat the oil in a frying pan (roughy 20cm wide) and heat the grill to high. Season the eggs and add to the pan along with the peas. Quickly mix, then leave for 8 mins over a low-medium heat until the underside is set and just turning golden. Scatter over the cheese and grill for 3 mins until the surface is set and the cheese is bubbling.

  2. Meanwhile, spread each burger bun with chutney or chilli jam. Cut the omelette into 4 wedges and sandwich between the buns, add a handful of leaves and a few slices of tomato, and serve with sweet potato wedges, if you like.

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