Allergens: Egg, Milk, Wheat


Ingredients (to serve 10 children)

2/3 eggs per child

100ml semi-skimmed milk (milk)

200g half fat cheddar cheese, grated (contains milk)

1 cucumber sliced

100g mushrooms, sliced

1 pepper, chopped

10 salad tomatoes

100g wholemeal bread (wheat, soya)

Anchor butter spread (milk)



  1. The children will be keen to cook their own omelette and can assist in every element of the dish, except the use of the hot frying pan
  2. Crack 2/3 eggs per child into a cup
  3. Add a teaspoon of milk, season with salt, pepper and any chopped herbs
  4. Pour into a hot pan (we use a non-stick pan, but if you need a drizzle of oil then use it)
  5. Sprinkle a tablespoon of grated cheese onto the almost cooked egg omelette
  6. Service with a choice of raw salad items chopped by the children
  7. Offer some wholemeal toast to accompany the eggs, but let the children try a little of their meal first


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