Recipes / Breakfast & Brunch / Free
Toasted Veggie Omelette with Crispy Potatoes
Bright and punchy, this Breakfast & Brunch veggie omelette with crispy potatoes delivers restaurant depth in a home kitchen.
Method
Heat the oven and prepare your pan; measure sharp cheddar and unsalted butter precisely.
Combine the dry and wet ingredients just until smooth, without overmixing.
Fold in sourdough bread and transfer the batter to the pan, leveling the top.
Bake until set and golden and a tester comes out clean.
Cool before slicing so the veggie omelette holds its shape.
