“A veggie omelette recipe? Seriously? Everyone knows how to make an omelette” is what you are probably thinking. But hear me out. This is my go-to omelette recipe that is easy, quick, and delicious. I receive the most compliments for these omelettes.
When I have a friend or two over for brunch, when I make veggie omelettes for the family, or when I have guests staying with us; I get asked the same question every time, “How do you make it?” I tell them the recipe is ridiculously simple, but still folks want the recipe. So here it is. I call this style of omelette a pancake omelette because it looks like a pancake, and I cook it like a pancake as well.
I make an egg and veggie batter and ladle spoonfuls onto a frying pan to make individual omelettes.
In India omelettes are typically made in this style and most of the time they are cooked with grated ginger, onions, chopped cilantro and green chili, with a dash of cumin seeds and turmeric. I will post this Indian omelette recipe in the next few weeks.
I stick to keeping my flavors simple though, just eggs, veggies, maybe some cheese, salt and pepper, and let the veggies be the star of the omelette.
I think what makes this veggie omelette taste so good is the opportunity for the veggies to sit ever so briefly in the egg mixture after they have been whisked into the eggs, giving them a chance to release their flavorful veggie juices. That pure vegetable flavor comes through no matter what veggies you use and that’s what tastes amazing in this omelette.
Here is my formula for one veggie omelette: 1 whole egg plus 2 egg whites, 1 handful of baby spinach finely chopped, 1-2 small bell peppers finely chopped, 2 tbsp finely chopped onions, 2 tbsp Parmesan cheese, salt and pepper.
Ingredients: This recipe makes 2 hearty veggie omelettes
- 2 whole eggs, plus 2-3 egg whites
- 2 hand fulls of baby spinach finely chopped
- 1/2 small onion finely chopped
- 3-4 small bell peppers finely chopped
- 4 sprigs of cilantro finely chopped (optional)
- 1 garlic clove finely chopped or crushed (optional)
- 2-4 tbsp parmesan cheese or sharp cheddar or any tangy cheese grated (optional)
- 1 tbsp butter
- Salt and pepper
- 2-4 tbsp whole milk or cream (optional)
In a mixing bowl add the chopped spinach, peppers, onions, cilantro, and garlic. Crack 2 eggs and add egg whites from remainder 3 eggs. Using a fork whisk all the ingredients together. Add cheese and gently mix-in. Add a splash (2-4tbsp) of cream or whole milk (but not needed). Omelette batter is ready.
In a pan heat 1/2 tbsp butter. Ladle spoonfuls of batter onto the pan like you would for a pancake. Sprinkle salt and pepper.
Cook until one side of omelette is lightly golden and then flip over to cook the other side.
When omelette is ready to your liking take it off the stove and serve with toast or a side of avocado salad.
Cook’s Notes: You can make this style of omelette with any combination of vegetables. I’ve made this with chopped mushrooms and onions with Parmesan cheese, and a version with chopped kale instead of spinach. You can also add a pinch of finely chopped green chili for a little heat. I don’t however use fresh tomatoes in this mixture as I find the moisture in the tomatoes to mess with the consistency of the omelette batter.
Happy Easter & Happy Spring!🐇 🌷🌹