Recipe: Cheesy Corn Omelette & Crunchy Roast Cauliflower

Cornflakes isn’t just for breakfast, it can be used to add an extra crunch to your meals. TV chef Sarah Benjamin from Kitchen Hoarder shares two easy-to-follow recipes that will suit everyone in the family.

Kellogg’s Cheesy Corn Omelette
Serves 1

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Ingredients

2 eggs
1 tablespoon milk or water
2 tablespoons corn kernels (frozen or canned), thawed and drained
3 tablespoons grated cheese or chopped sliced cheese
  cup cornflakes
1 teaspoon corn oil
Salt and pepper, to season

Directions

1. Beat the eggs in a bowl together with the milk or water, corn kernels and salt and pepper to season.
2. In a nonstick frying pan roughly 15cm wide, heat up the oil.
3. Once the pan is nice and hot, pour in the egg mixture. Let it cook slightly at the bottom, then shake the pan a little to loosen it, and use a spatula to pull the edges of the omelette inwards, allowing the egg mixture to flow out and fill those gaps.
4. Sprinkle the cheese over the top of the omelette and allow it to melt while the omelette cooks through. When the omelette is nearly fully cooked but still slightly runny in the middle, sprinkle most of the cornflakes (reserving a few) in a line down the middle of the omelette.
5. Using a spatula, fold one-third of the omelette over the middle, then flip it onto a serving plate so you have the perfect omelette. Garnish with more crunchy cornflakes.

Kellogg’s Crunchy Roast Cauliflower
Serves 4

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Ingredients

1 head cauliflower, trimmed
3/4 cup finely crushed cornflakes
1/4 cup grated parmesan (or breadcrumbs mixed with a pinch of salt)
1/2 teaspoon dried oregano (*optional)
4 tablespoons olive oil or corn oil
Salt and black pepper, to season
Fresh parsley, chopped, to garnish (*optional)

Directions

1. Preheat the oven to 210C.
2. Cut the cauliflower into small pieces, around 3cm cubes. On a baking tray, toss the cauliflower pieces with 3 tablespoons of oil, dried oregano and salt and pepper to season. Roast the cauliflower for 15 minutes, until tender.
3. In a bowl, mix the crushed cornflakes with the remaining 1 tablespoon of oil and grated parmesan cheese. Take the cauliflower out of the oven and sprinkle the cornflake mixture on top. Bake for a further 10 minutes, until golden brown and crunchy.
4. Once the cauliflower is done, take it out of the oven, and toss lightly before placing on serving plates. Serve with eggs cooked in the style of your choice — it goes perfectly with fried eggs!

Click here to find out why breakfast is the one meal that kids should not skip.

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