Veggie Omelette Recipe
A filling meal you can whip up in no time, and it’s perfect for any time of day.
This simple veggie omelette recipe is one of my go-to’s for a fast and filling meal at home. You can vary the ingredients used, but the recipe below with spring onions, tomato and fresh herbs is my preference.
If possible I highly suggest making your omelette in a non-stick or cast iron frying pan for easier ‘flipping’ results.
To serve add a fresh salad or a good helping of guacamole and your favourite fresh herbs. Enjoy this simple but very satisfying meat free meal.
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Veggie Omelette Recipe
Makes one omelette
3 chicken eggs
Salt and pepper to taste
2 – 3 tbsp olive oil
2 spring onion whites, sliced (leave the darker green tops for the garnish)
1 small to medium sized tomato, diced into small pieces
Garnish/
1 tbsp spring onions tops, sliced
OR
2 tbsp coriander (hand torn) to serve
Add 2 -3 tablespoons of olive oil to a medium sized frying pan (preferably cast iron) on high heat
In the meantime with a fork, whisk the eggs, salt and pepper together well in a bowl
Add in the diced tomato and whisk well to mix and set aside
Add the spring onion whites into the pan and lightly fry them for one to two minutes until they become golden brown. At this point give the egg mix a final whisk and pour into the frying pan and lower the heat to medium
When the edges are round and crispy use a spatula to check underneath the omelette to see if it’s cooked (should be golden brown)
If the bottom is cooked, flip the omelette to the other side and if not, wait until the bottom is golden brown. If you are a seasoned flipper – flip the entire omelette and if not, simple fold half of the omelette over (as per image above)
When both sides have been cooked lift the omelette and tilt the pan to drain the oil, and serve the omelette
Serving Suggestions: Top with torn coriander, and the spring onion tops. Guacamole is a great accompaniment to a veggie omelette, as well as a nice and hearty fresh salad. The one I’ve featured includes tomato, cucumber, purple sweet potato, yellow sweet potato, avocado, coriander, lime juice, olive oil, a dash of rice vinegar and some salt and pepper.
