Make these two easy omelettes like a pro for breakfast, lunch or dinner!
Whether it's a casual meal for one or a fun dinner party with friends, these two omelette dishes are the perfect picks to pair with almost anything.
Recipe #1: Egg White, Spinach and Jalepeño Omelette Recipe
This is a classic restaurant-style omelette but is very healthy. It tastes fantastic, yet only uses ¼ tsp oil. Not only that, it comes together in 10 minutes. Serve with sautéed mushrooms for a filling, low-carb meal.
Ingredients:
- 3 Eggs, separated
- ½ Brown Onion, finely chopped
- 1 Jalepeño Pepper
- 1 Cup Baby Spinach
- ¼ tsp Oil
- Salt and Pepper
Instructions:
- Add the onion and pepper to a quality non-stick crepe pan and cook on low for around 5 minutes until softened and translucent. If they start to burn, add a little water into the pan and let that cookout.
- Add the spinach to the pan and wilt for 2 minutes. Season mixture and set aside.
- Beat the egg whites for 2 minutes until frothy.
- Turn pan to medium and brush the ¼ tsp oil in the pan. Pour egg whites in. Mix in the pan a couple of times to fluff up, but then leave to cook on one side for 1-2 minutes.
- Turn down heat if the bottom is getting browned. Occasionally rotate pan to allow the liquid on top to run towards side.
- Place the onion and spinach mixture down one side of the omelette. Take off the heat. Fold over the side of the omelette on top of the mixture. Tip pan downwards and roll the rest of the omelette over, making a cylinder shape.
One Pan Vegetable Frittata Omelette Recipe
This omelette tastes amazing filled with sautéed vegetables and is so easy to make. This is a great family dinner or camping dish.
Serves 1-2 | Time: 10 minutes
Ingredients:
- 1 tsp Olive Oil
- ½ Cup Mixed Diced Vegetables, such as capsicum, onion, mushrooms, tomato etc
- 3 Large Eggs
- Salt and Pepper
To serve: Hot Sauce and Crumbled Feta Cheese
Instructions:
1. Heat the pan and add the oil. Sauté vegetables for about 5 minutes, turning down the heat as necessary so they don’t burn.
2. Beat eggs in a mixing bowl well and season with salt and pepper. Pour directly over the sautéing vegetables and cook for a few minutes, adjusting heat as necessary so the bottom doesn’t brown. Turn pan from side to side to allow excess moisture to run to the sides and underneath.
3. Turn one side of the omelette over when it is nearly cooked through, but still able to fold (don’t allow it to get so firm that it can’t fold over). Press down lightly to release the excess uncooked egg. Slide onto a serving plate. It will continue to firm and cook.
4. Top with 1Tbsp crumbled Feta cheese and a dash of your favourite hot sauce.
