Quick easy kids vegetarian recipes

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1. Vegetable Omelette

The best way to make a perfect omelette is to make it in a really good skillet. Non-stick is the best but not the only choice. You can use stainless steel, plain or enamelled iron or treated aluminium. I like to serve omelettes with 2 slices of 12-grain bread.

Ingredients

• 2 eggs
• 3 tbsp milk
• Big pinch of salt
• Big pinch of black pepper
• 1 tbsp butter
• ¼ cup green bell pepper
• ¼ cup red bell pepper
• ¼ cup onion
• Grated cheese to taste (optional)

Directions:

– In a medium sized mixing bowl, beat the eggs, salt, pepper, green and red pepper and onion with a fork until blended; do not over mix.

– Melt the butter in a 7 to 8 inch pan over medium-high heat. Make sure the butter covers the base of the pan (you can do this by tilting the pan). When the foam has subsided, pour in the egg mixture.

– Tilt the pan again to make sure that the eggs run around the entire base of the pan and a little onto its sides. Let the eggs set for at least 45 seconds before flipping, do the same for the other side.

– Once done, transfer onto a plate and sprinkle grated cheese on top, if using, and serve immediately.

Serves 1

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2. Quesadillas

Stored in a sealed container in the fridge, before fried, they will keep for 1 day.

Ingredients

• 1 cup extra-sharp cheddar, grated
• 1 cup Monterey Jack cheese, grated
• 6 ten-inch flour
• 3 tbsp unsalted butter

Directions:

– In a small bowl, toss cheese together, using your hands. On top of a cutting board, place 3 tortillas beside one another and leaving an edge, about 1 inch thick, evenly divide the cheese mixture between all three of the tortillas.

– In a non-stick skillet, melt ½ tbsp of the butter over medium heat. Place the other 3 tortillas over the ones coated with cheese. Add one filled tortilla to the pan and fry until both sides turn a golden-brown colour. Once done, add another ½ tbsp of butter and repeat for the next 2 filled tortillas.

– Once done frying, place onto paper towels and pat dry. Cut fried tortillas into eighths, place onto individual plates and serve immediately.

Makes 24 wedges

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