Marmite & Cheese Topped Omelette Loaf
A protein packed flavoursome loaf ideal for lunch on the go or a savoury breakfast. The marmite and cheese topping takes eggs to the next level! It's a great way to incorporate more vegetables into meals. You can use whatever vegetables you have. Peppers, aubergine, beans, cauliflower or peas would all work well.
Equipment
- 1 Chopping Board
- 1 Sharp Knife
- 1 Frying Pan
- 1 Spatula
- 1 whisk
- 1 Grater
- 1 2lb loaf tin
Ingredients
- 1 tbsp olive oil
- 1 leek sliced finely
- 1/2 courgette chopped into small cubes
- 5 mushrooms finely chopped
- 4 spring onions finely chopped
- 1/2 red chilli finely chopped
- 2 cloves garlic crushed
- 6 eggs
- 75 grams cheddar grated
- 2 tbsp fresh chopped herbs such as dill, parsley or oregano
- salt & pepper
- 1 tsp marmite
Instructions
- Preheat oven to 180C
- Heat oil in a frying pan and fry all chopped vegetables for around 5 minutes until softened
- In a large bowl, whisk eggs with salt and pepper
- Add 50g grated cheese, cooked vegetables and herbs. Mix well
- Pour into greased and lined loaf tin. Bake for 35 minutes until risen and firm
- Mix marmite with a little water to thin and brush over the surface of the loaf. Sprinkle with remaining 25g grated cheese.
- Return to the oven for a further 5 minutes or so until the cheese is melted and bubbling.
- Remove from the tin and cut into slices to serve. It's great hot or cold and even better the next day!