“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. I stick to keeping my flavors simple, just eggs, veggies, maybe some cheese, salt and pepper, this lets the veggies be the star of the omelette.
I think what makes this veggie omelette taste so good is the chance for the veggies to sit ever so briefly in the egg mixture, giving them a chance to release their flavorful veggie juices. That delicious vegetable flavor comes through no matter what veggies you use and that’s what tastes amazing in this omelette.
Here is my typical 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
- 1 garlic clove minced
- Salt and pepper
- Butter or ghee
makes 2 hearty veggie omelettes
- 2 whole eggs, plus 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
- 2-4 tbsp parmesan cheese or sharp cheddar or any tangy cheese grated (optional)
- 2 tbsp butter
- Salt and pepper
- 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 (2-4 tbsp) of cream or whole milk (but not needed). Omelette batter is ready.
- In a pan heat 1 tbsp butter. Ladle 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 cooked to your liking take it off the stove and serve with toast or a side of 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.