Three vegetarian ideas to mix-up your omelets. Plus, a basic omelet recipe
Omelets? Omelettes? However you spell it, they’re one of my favorite go-to meals. Admittedly, I rarely have omelets for breakfast – it’s too hard to bypass bowls of oatmeal, smoothies and my freezer’s endless supply of pancakes. But come lunch or dinner, I’m all for omelets.
Since omelets can become
pretty extremely boring if you eat the same one all the time, here are three ideas to (hopefully) mix-up those eggs.
1. Potato Omelet
Have leftover potatoes? Slice them and throw them into your omelet. Roasted Thyme Potatoes are particularly good – especially if you’ve got leftover shallot/onion too.
No leftovers? No worries. Just microwave a potato or two until tender (about 4 – 6 minutes). Then slice and sauté the potatoes with a little diced onion.
Recipe Notes: Add one sliced, medium-sized potato for every two eggs used, as well as ~1 tablespoon baked/sautéed onion. Also add a sprig of fresh thyme, and some of your favorite cheese. Either add the sliced potato to the (greased) frying pan and pour over the whisked eggs, or stir the potatoes into the egg mixture (and then pour it into the pan).
2. Zucchini, Herb and Cheese Omelet
This is probably the omelet I make the most simply because I love zucchini. The zucchini also adds a lot of volume to the omelet (hooray!). As you can see in the picture, I don’t always fold over my omelets. Sometimes I prefer to cook omelets as though they were large pancakes.
I’ll leave the quantity/type of cheese used to your discretion. Usually, I’ll add a couple of tablespoons of ricotta cheese and about ½ – 1 tablespoon of finely grated parmesan cheese. But this is only a suggestion – I am far from a cheese connoisseur.
Recipe Notes: Add one small (or medium) zucchini – grated or shredded – for every two eggs. Add 1 – 2 sprigs of fresh thyme and cheese(s) of choice. Mix the zucchini, herbs and cheese into the egg mixture (Step 1 in the basic recipe below). Alternatively, add the cheese just before folding over the omelet (Step 4) – this option works best for cheddar and other melting cheeses.
3. Pumpkin Omelet
Ah, pumpkin. A friend recently pointed out that pumpkin was my ‘one true love’. I didn’t disagree.
This omelet uses pumpkin and nutmeg, which ensures the pumpkin is front and center. If nutmeg in an omelet isn’t your thing, try some fresh herbs such as thyme or chopped sage (and a little sautéed onion wouldn’t hurt either).
Recipe Notes: Add 1/3 cup pumpkin puree (fresh preferred) and a pinch of nutmeg for every two eggs. Whisk the pumpkin and nutmeg into the egg mixture (Step 1 in the basic recipe).
Question of the Day
Other omelet ideas? I’m always looking for new omelets to try!
- 2 eggs
- Salt and pepper
- Whisk the eggs together in a small bowl (you don't need a whisk, a fork works well). Season with salt and pepper, and whisk again. If adding herbs, cheese or grated/pureed vegetables, mix them in now.
- Preheat a small (or medium-sized) frying pan over medium heat. Grease with cooking oil spray. Pour in the whisked eggs, and swirl the pan to spread the mixture.
- Cook for 1 - 2 minutes, or until the base is set but the top is still a little bit liquidy.
- Fold over the omelet, so it looks like a semi-circle (or a sideways taco). Transfer to a plate and serve immediately. Enjoy!
Potato: Add 1 cooked and sliced potato, as well as 1 sprig of fresh time, some baked/sautéed onion and cheese of choice
Zucchini: Add 1 grated zucchini, 1 - 2 sprigs of fresh thyme, and cheese of choice
Pumpkin: Add ⅓ cup pumpkin puree and a pinch of nutmeg