Veggie Omelette Toasties

Veggie Omelette Toasties by Annabel Karmel


Veggie Omelette Toasties

Kids’ energy levels flagging after school or nursery? Here’s my oh-so-simple omelette toastie recipe to have up your sleeve! Eggs have plenty of protein and when served in vitamin D and calcium enriched bread thins, they make for a cracking afternoon boost.


3 Warburtons Half White Half Wholemeal thins
1 tbsp olive oil
100g small new potatoes
1 red onion, peeled and finely chopped
Handful baby spinach, chopped
4 medium eggs
6 small cherry tomatoes, roughly chopped
1tbsp milk
2 tbsp freshly grated Parmesan cheese
2 tbsp chopped basil


  1. Bring a lightly salted saucepan of water to the boil and add the new potatoes. Reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.
  2. Drain, leave to cool and then cut into slices.
  3. Heat the oil in an 18-20cm non-stick frying pan. Add the onion and sauté for 2 minutes.
  4. Add the chopped spinach and tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.
  5. Beat the eggs together with the milk, Parmesan cheese and basil. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
  6. Meanwhile, pre-heat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.
  7. Split the thins and fill each one with a slice of omelette, sandwich together and halve.

TOP TIP! Simply refrigerate the omelette overnight and add to your thin in the morning for the perfect cold lunchbox finger food.

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