Omelette with champignons & grilled bell pepper

This omelette is a bit like a frittata (Italian omelette).  My 3-year-old daughter loves mushrooms, so she asked for a champignon omelette. This one does take up a bit more time since you have to grill the bell pepper, and removing the seeds and skin afterwards is a bit of a messy job. But it's worth it, since grilled bell pepper has a fantastic taste.

Omelette with champignons & grilled red bell pepper

Serves 4

• 250 g champignons, sliced
• 1 red bell pepper
• 2 garlic cloves
• handful of grated parmesan
• 4 eggs
• pepper
• (salt)

- Wash a red bell pepper and put it underneath the hot grill in your oven. When the skin turns black, turn it (obviously you need oven mitts) and keep doing this until (almost) the entire skin has turned black. Then put it in a plastic bowl and put on the lid, so it can 'steam' inside the bowl. Once it has cooled down, take it out of the bowl and remove the seeds and skin.

- Preheat the oven to 180°C or 160°C for a fan-assisted oven.

- Heat the olive oil and fry the garlic briefly then add the sliced champignons. Season to taste with pepper and/or salt. Don't fry them too long, as you still have to put them in the oven.

- Cut the fried bell pepper into strips.

- Beat the eggs with salt and/or pepper in a bowl, and add the champignons, grilled pepper and a handful of grated parmesan. Stir well.

- Grease a (silicone) pie pan with a little olive oil and pour in the mixture. Put it in the oven for 20 - 30 mins.

This can be served with rice, pasta, potatoes,... and also eaten cold on a picnic or day trip.

(Dutch recipe available on demand)

This is not a cauliflower soufflé

Usually when I have cauliflower left over I make soup with it, but this time I decided to try something different. So I made this with some cauliflower that had already been cooked the day before, but of course you could use a fresh one and cook it or steam it first.

It doesn't look like a cauliflower soufflé, even though cauliflower is the main ingredient:

And it's not a 'real' soufflé (since it's not necessary to separate yolks from egg whites in this case), but it's very similar (and easier to prepare). I served this with cherry tomatoes, jacket potatoes and hamburgers, but there are lots of other options.

'Fake' cauliflower soufflé

• 400 g cauliflower (cooked or steamed)
• 3 tbsp milk (or soy milk, or cream if you prefer)
• 4 tbsp chopped chives
• 2 eggs
• pepper
• (salt)
• oil (I used rapeseed oil)

First put the cauliflower in the blender and blend it, then add all of the other ingredients except for the oil and blend it again. If you don't want the 'puree' to turn green you could leave out the chives, too, and just stir them in with a spoon.

Preheat the oven to 180°C or 160° for a fan-assisted oven. Grease 4 soufflé cups with a little (rapeseed) oil. Put the cauliflower 'puree' into the cups with a spoon. Put them in the oven for approx. 20 mins.

My children (17 months and 3 years old) both loved this, and of course you could prepare this with other vegetables (broccoli, spinach, carrots, ...), too...

(Dutch recipe available on demand)