Pancake Style Veggie Omelette

“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.

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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.

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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.

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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

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Veggie Omelette
makes 2 hearty veggie omelettes

Ingredients: 

  • 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

Directions:

  • 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.

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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.

6 thoughts on “Pancake Style Veggie Omelette”

  1. Loved ur Veggie Omelette Recipe. A nutrition powerhouse with good Cholesterol and lipoproteins . Your Shasikala Chithi is an expert on Omelettes . My hubby loved Shashi’s Omelettes with Tomato Ketchup .

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