Noodle Omelette

 I know this is not strictly baked at all...but you have to be controversial occasionally. Plus I didn't get chance to bake last night so I thought I'd share this quick and easy recipe. It's pretty yummy too!

Ingredients
1 tsp sunflower oil
1 tsp garlic-infused oil (or 1 garlic clove and an extra tsp sunflower oil)
2 sticks celery, finely chopped
1 small red pepper, chopped
1 small courgette, finely sliced
1 tbsp curly parsley, finely chopped
1 packet rice noodles (150g)
3 large eggs
2 tbsp milk
50g Cheddar cheese, grated

Method
Heat the oils (and garlic clove if using) in a frying pan. Add the celery, pepper and courgette and fry gently for about 5 minutes until softened. Add the parsley, reserving 1 tsp, and noodles.

Meanwhile whisk together the milk and egg with some salt and pepper.

Spread out the vegetables and noodles evenly in the pan. Tip over the egg and milk mixture ensuring an even coverage. Cook gently until the egg is set. Preheat the grill to high.

Scatter over the reserved parsley and cheese. Place the pan under the grill for about 5 minutes until all the cheese is melted and the omelette is going golden brown.

Serve straight away with a green salad.
This feeds 4 as an accompaniment (try new potatoes or crusty bread with it) or 2 as a main.

If you have any leftover the omelette can also be eaten cold for lunch the next day.