TODAY’S RECIPE: Omelette in a bun

VEGETARIAN dish that’s ideal for school or work lunchboxes. SERVES 3.

Ingredients

1 tbsp olive oil 1 medium potato, cut into cubes 1 spring onion, finely sliced Handful baby spinach leaves 4 eggs 9 small cherry tomatoes, halved Handful crumbled feta or grated cheddar 3 rolls

Method

1. Heat oil in a small non-stick frying pan and fry potato over low heat until browned and tender — this will probably take about ten minutes. Add the spring onion and fry for a minute, then stir in the spinach.

2. Whisk eggs lightly with a little seasoning and then pour into the pan over the potato mixture and cook until set on the base. Dot on tomatoes, sprinkle on the cheese and grill until top browns. Cool a little then slide out of pan and cut into thirds.

3. Split rolls and stuff with a piece of omelette, sandwich together and halve. Wrap in greaseproof paper or put in a lunchbox.