Mixed Vegetable Omelette

Mixed Vegetable Omelette

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Most people can manage to stand an entire day without taking lunch and dinner. But, it will be impossible to kick start a day without taking breakfast. While there are many recipes you can consider to kick start your fruitful mornings, a 3-egg or a 4-egg omelette is a quick and easy fix that can be made within minutes. To those with fresh vegetable leftovers in the fridge, topping them up on your plain omelette to have a mixed vegetable omelette can help to add more nutritional value to your body as you start your day.

Now, the omelette has a very long history that dates back to the Roman era. The idea was then coined by the French who used it to make plain omelettes that were rolled together with fine herbs to give them some nutritional value. The American omelette later came in with a few improvements that involved cooking the eggs then adding some vegetable fillings before folding it in half. So, though there are many techniques you can use to make an omelette, this post will specifically focus on the American-style omelette and how to add your favorite vegetables to make it nutritious.

But First, What’s the Secret to Success?

The veggie omelette is an absolutely classic dish that can be served for breakfast, lunch, or supper. But, for your vegetable omelette to retain its high-protein, nutrients and, of course, the yummy taste, there are some tricks you need to be aware of. One, you need to pick the right cooking ingredients depending on the number of eggs you’ll be using. For instance, if you’re looking to fix a 3-egg omelette, you can pick a non-stick pan that ranges anywhere from 9-inches to 10-inches. Also, don’t forget to use a heat-resistant rubber spatula when cooking. It will help you flip the omelette like a professional chef.

Two, if you don’t have a non-stick pan, then don’t forget to oil or grease the pan thoroughly before you commence cooking. Failure to do so might cause the omelette to stick on the sides of the pan leading to a messed up omelette.

Three, you can try switching milk with water. You see, most people believe that a healthy omelette uses milk which isn’t always the case. By using one tablespoon of water per egg (which translates to around ¼ cup of water for 4 eggs), one thing is likely to happen. When cooking the omelette, the water will begin to evaporate leaving tiny pockets of air in your omelette. In the end, this will make your omelette appear “pillowy” and fluffy when eating.

When cooking a vegetable omelette, don’t overstuff the fillings. Instead, use enough that will give your omelette the taste you need to avoid bursting and spilling the eggs due to excess weight. So, with those tips in mind, let’s now get to our main discussion.

 

How to Make a Vegetable Omelette

Ingredients

  • 4 eggs
  • 2 tablespoons of butter
  • 1 chopped onion
  • ¾ teaspoon salt
  • Peppers: Green bell pepper, red bell pepper, chili peppers
  • Tomatoes
  • Peas
  • Ginger
  • Coriander
  • Rosemary

 

  • Step One:

To avoid any mix-up, always start by preparing all the ingredients. This includes chopping and slicing the vegetables that will be used on the fillings into small pieces then placing them on a bowl. When you’re done, crack the eggs on another bowl and whisk them thoroughly until they’re yellowish in color.

  • Step Two:

Pick a large 10-inches non-stick pan and spray it with oil. If you’re using butter, melt one tablespoon of butter into the pan using medium heat. Start by adding your onions to the pan and allow them to sauté for about a minute using medium heat. Once the onion is tender, add the rest of the vegetables and allow them to sauté for a few minutes until they become tender.

At this time, you’re free to add any of your additional fillings such as salt, pepper, turmeric, or cayenne among others.

  • Step Three:

With the vegetables now soft and tender, try to spread them throughout the pan to prepare for the egg mixture. Pick the bowl that contains the whisked eggs and pour the mixture on top of the vegetables. Make sure that you spread the egg mixture throughout the pan.

When you’re done, allow the vegetable omelette to sit for several seconds before shaking the pan to dispense the eggs to the top. Using a rubber spatula, try to fold the edges of the eggs away from the sides of the pan. Tilt the pan slightly in all directions to allow the excess eggs to flow to the sides to cook evenly. This technique will allow your omelette to cook faster while remaining vibrant and fluffy on the edges.

  • Step Four:

When you’re done, cover the pan with a lid and allow the omelette to cook for several minutes until the top turns golden brown or at least after the top of the omelette has dried. Open the lid and with the help of a rubber spatula, turn the omelette gently to the other side. In most cases, the other side doesn’t take long to cook. Only one minute will be enough to cook the other side of the omelette.

  • Step Five:

Once you’re satisfied with the results, use the spatula to fold one side of the omelette towards the other side, the same way you usually do when folding a paper. Next, slide the omelette from the pan onto the awaiting plate then add your favorite toppings. You can add some salt, pepper, or additional vegetables in case you intentionally spared some for this purpose.

  • Step Six:

So, other than the method we’ve just discussed, there is one more method you can try out when cooking a veggie omelette. This method involves cooking the vegetables until they’ve softened. Next, pour them into a separate bowl and add more butter to the pan. Pour the egg mixture and tilt the pan back and forth until the excess eggs spread to the edges to cook evenly.

Once the omelette is about ¾ cooked, sprinkle back the cooked vegetables on top of the omelette then fold it in half. Allow the first half to cook for about two minutes before flipping it to the other side. Just like the first half, the second half should also cook for another two minutes before sliding it onto the plate ready to be served.

 

Conclusion

Once your mixed vegetable omelette is out of the pan, it can either be served immediately when hot or it can be covered to stay warm and served later. However, serving it when it’s hot is usually considered the best idea. Here, you can serve it alone or you can pair it with other side dishes such as some crusty bread, French Toast, protein waffles, potato salad, or Greek Salad among other inspiring dishes.

About its nutritional value, this vegetable omelette offers you around 270 calories, 10 grams of carbs, 13 grams of proteins, 86mg of Vitamin C, 83mg of calcium, 819mg of sodium, 2633IU of Vitamin A, 20 grams of fat, 10 grams of saturated fat, 358mg of cholesterol, and 2 grams of fiber.

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