Gloucester Vegetable Wedges

This British take on a Spanish omelette is perfect for picnics, al-fresco eating and packed lunches.

Serves 6 / Prep time: 15 minutes / Cook time: 20 minutes


1 tbsp vegetable oil

1 bunch spring onions, chopped

1 large courgette, chopped

300g cooked new potatoes, chopped into chunks

75g frozen peas, thawed

100g cooked ham, chopped into chunks

6 eggs

3 tbsp semi-skimmed milk

75g Double Gloucester cheese, grated

Freshly ground black pepper

Fresh herbs and salad leaves, to serve



1 Preheat the grill.

2 Heat the oil in a non-stick frying pan (about 30cm in diameter). Add the spring onions, courgette and potatoes and cook on the hob for 4-5 minutes, stirring often. Stir in the peas and ham.

3 Beat the eggs and milk together, season, then add half the grated cheese. Pour into the frying pan. Cook over a low heat for 6-8 minutes to set the base, then sprinkle the remaining cheese on top. Transfer to the grill to set and brown the surface – this will take about 5-6 minutes.

4 Remove from the heat and cool for 5-10 minutes. (It will be easier to slice). Serve hot, warm or cold, cut into wedges.


Cook’s tips: Use a good non-stick frying pan so that the omelette is easy to remove. Try mature Cheddar or Red Leicester instead of Double Gloucester, for a change.


Cost: £4.68  Cost per portion: 78p

Nutritional analysis per serving


15g protein

12.5g carbohydrate of which 3g sugars

13g fat of which 5g saturates

2g dietary fibre

329mg sodium equivalent to 0.8g salt