Egg Vegetable Omelette Recipe
Egg vegetable omelette is a delicious, healthy recipe for your morning breakfast. This recipe is a fantastic way to make your omelet even healthier and more filling by adding vegetables. It is super quick to make with tons of fresh ingredients that have lots of nutrients and flavour. I’ve used tomatoes and carrots for the filling. You can customize it with whatever vegetables you have in the kitchen. It’s an easy way to sneak in vegetables for kids. This vegetable omelette is low in carbs, gluten free and perfect for everyone to enjoy.
Equipment
Skillet
Ingredients
- 4 large Eggs
- 4 no Shallots peeled & sliced thinly
- 1 no Green chilli chopped finely
- 1 small Tomato chopped finely
- 1 medium Carrots grated finely
- 3 tablespoon Coriander Leaves finely chopped
- ½ teaspoon Red Chilli powder
- ½ teaspoon Black Pepper powder
- ½ teaspoon Turmeric powder
- 1 tablespoon Oil
- Salt to taste
Instructions
- Take all the ingredients in a bowl except salt. Beat it till it is combined.
- Now Heat oil in a nonstick pan. Pour the egg mix in the pan and cook on a low to medium heat for 2 to 3 mins till the sides are set.
- Now take a plate and place it over the egg and flip the pan upside down, now slide the egg back into the pan and cook for couple more mins.
- Remove to a plate and serve.
Notes
- If you don’t like yellow yolks, you can skip and make this omelette recipe using with white yolks.
- For vegetarian options, substitute eggs with besan ( chickpea ) flour, silken tofu.
- Add a tablespoon of milk while beating eggs for a fluffy omelette. ● Saute your vegetables for a few minutes before adding to the egg mixture.
- For a high protein and iron rich omelette, add chopped spinach to the eggs.
Storage
Egg vegetable omelette tastes best when enjoyed fresh and hot. The omelette will become rubbery when stored. You can store the precut vegetables in advance and it comes in handy during busy mornings.Serving
Serve the egg vegetable omelette with hot rice with a dollop of ghNutrition
Nutrition Facts
Egg Vegetable Omelette Recipe
Serving Size
1 servings
Amount per Serving
Calories
231
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
372
mg
124
%
Sodium
176
mg
8
%
Potassium
381
mg
11
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
13
g
26
%
Vitamin A
6206
IU
124
%
Vitamin C
9
mg
11
%
Calcium
76
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.