Spiced Omlette Recipe

About: Slovenian-American math and physics student at the University of Ljubljana.

An spin on the American-style omelette with spices and an onion, tomato, and greens filling.

Step 1: Ingredients

  • Eggs
  • Cooking oil
  • Spring onion or onion
  • Carrot
  • Tomato
  • Garlic
  • Chard
  • Spinach
  • Salt

The following ground spices:

  • Ginger
  • Cumin
  • Coriander
  • Cinnamon
  • Turmeric
  • Cayenne pepper

Step 2: Prepare Egg Mixture

Crack the eggs into a bowl and beat lightly until the yolks and whites are mixed.

Add a pinch of salt and some of each spice (a quarter-tablespoon or so, or to taste) to the eggs. Beat the egg-spice mixture until airy and the spices are fully incorporated.

Let rest in the bowl while you prepare the filling.

Step 3: Prepare the Filling

If using spring onion, slice into thin rings. If using regular onion, dice it. Grate the carrot and chop the garlic. The pictures show pureed tomato; if using fresh tomato, chop it as well. Finely slice the chard stems, and cut or rip the chard and spinach leaves into small-ish pieces.

In a non-stick pan, sauté the chopped onion in the cooking oil. When the onion begins to soften, add the grated carrot, and then the tomato and garlic. When aromatic, add the finely sliced chard stems. When softened, add the chard and spinach leaves and a pinch of salt.

When the filling has softened, remove it to a plate.

Step 4: Finish the Omelette

Once you have removed the filling, add a bit more cooking oil if the pan is dried. Add the egg mixture and cook on a medium-low flame.

Once the eggs have just set, you can choose to flip the omelette with a spatula. This will cause the eggs to be cooked uniformly throughout. If you don't flip it, the eggs will be slightly creamy on the inside and crisper on the outside, which some people prefer.

Once the eggs are cooked to your liking, add the filling onto the egg mixture about one third from one end. Flip the omelette so that the filling is covered. Slide onto a plate and serve.

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