RED PEPPER & POTATO OMELETTE

Wave goodbye to squashed sandwiches or expensive grab-on-the-go grub. These cheap and cheerful recipes will have you looking forward to lunch.

If you have some veggies lurking in the bottom of your fridge, toss them into an omelette to enjoy warm, or cut into wedges and pack into a lunchbox for a day in the office.

A batch of soup is another great budget lunch option – this tomato soup with orzo and chickpeas will keep warm in a flask. Or treat yourself to a jacket potato bursting with spicy vegan curry, full of flavour and easy on the wallet.

Eat this red pepper and potato omelette warm or cold. We’ve gone with child-friendly peppers and potatoes, but a finely sliced onion can also bulk this out

3tbsp olive oil

2 small red peppers, deseeded, halved and finely sliced

2 medium potatoes, finely sliced 8 eggs

1

Heat 2tbsp oil in a medium non-stick frying pan over a medium-low heat and cook the peppers and potatoes for 10 mins until softened – if the pan has a lid, cover it to speed things up. Meanwhile, beat the eggs in a large bowl with some seasoning. When the peppers and potatoes are cooked, tip them into the eggs and stir to combine – the heat from the veg will start to cook the eggs.

2

Heat the grill to high. Heat the rest of the oil in the pan over a medium heat, tip in the egg and veg mixture, and cook, stirring occasionally with a spatula and drawing the edges into the middle, until nearly set, about 5-6 mins. Slide the pan under the grill for a few minutes to just set the top, then slide the omelette on to a plate. Flip it back into the pan and finish cooking the omelette on the underside for another few minutes, being careful not to burn it.

3

Turn the omelette out on to a board and leave to cool. Serve in wedges in a lunchbox, or slice and stuff into a baguette or crusty roll.