Roasted Butternut and Feta Omelet

Roasted Butternut and Feta Omelet


100g McCain Frozen Butternut Chunks

3 Large Eggs

50g Feta Cheese, Crumbled

Salt And Pepper to Taste

1 Tablespoon Olive Oil


Total Time: 15 minutes
Serving Size: 1

  1. Preheat the oven to 180°
  2. Spread the McCain Frozen Butternut Chunks on a baking sheet and roast them for 10 - 12 minutes until tender.
  3. In a bowl, beat the eggs and season with salt and pepper.
  4. Heat the olive oil in a non-stick pan over medium heat.
  5. Pour the beaten eggs into the pan and let them cook for a minute or two.
  6. Add the roasted butternut and crumbled feta cheese on one half of the omelet.
  7. Fold the omelet in half and cook for another minute until the cheese melts.
  8. Serve hot and enjoy!

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