This appetizing omelette packed with veggies and topped with Heinz Beanz is filling enough for dinner. It’s also a great way to use up any leftover veggies; simply add them alongside or instead of the vegetables listed in the ingredients, making sure they’re cooked until slightly soft before adding to the mix.
- Servings
- 4
- Prep Time
- 5 Minutes
- Cook Time
- 35-40 Minutes
Ingredients
- 250 g Potatoes (diced and skin left on)
- 1 Leek (thinly sliced)
- 2 Bell Peppers (cut into rounds)
- 200 g Fresh Spinach
- 8 Large Eggs
- 250 ml Double Cream
- 1 TSP Smoked Paprika
- 100 g Cheddar (grated)
- 165 g Tinned Sweetcorn (drained weight)
- 415 g Tin of Heinz Beanz
- Small Bunc Flat Leaf Parsley (chopped)
Instructions
Preheat oven to 230°C/210°C fan
Blanch potatoes in a pan of hot boiling water for 6 minutes, drain and set aside.
Pan fry leeks and sweet peppers for 2-3 minutes and set aside.
In another pan pour hot water over the spinach and allow it to wilt for a minute or two, drain and set aside, squeezing out any excess water.
Using a large bowl mix together the eggs, cream, smoked paprika and some salt and pepper, then add in the leeks, cheese and sweetcorn and combine again.
Grease a medium sized ovenproof dish – or use greaseproof paper to line it – and pour the egg mixture in.
Top the egg mixture with the potatoes and spinach, then add generous dollops of Heinz Beanz until the can is used up.
Place in the oven to bake for 35-40 minutes until golden brown (cover the edges with foil if they start to brown earlier). Delicious with a side salad.
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