Three of my favourite anytime-omelette recipes

I’m a breakfast person.

Doesn’t really matter what time of day it is, I can assure you – my first choice will always be pancakes and eggs, waffles and eggs, eggs and eggs, whatever and eggs. But my favourite kind of eggs are the eggs that make up an omelette.

Whether its merely a component in a bigger dish, or its the dish itself, an omelette for me is manna – a complete dish that is so versatile you’ll never get tired of it. At least, let me speak for myself.

There are times I stay true to my inner chef aspirant and make a by-the-book recipe like a classic French omelette or a Western omelette. Most times however, its a whatever’s-left-in-my-kitchen omelette (my favourite kind, if I might add).

For a diabetic, an omelette can be the perfect meal (depending on what you put in it or beside it, of course). It can be a very filling, nutritious, low carb meal option – and best of all, you can make it just the way you like, with whatever you like.

If I’m on a diet, an omelette is usually one of my top preferences as well. Here are a few of the ones I’ve tried and tested over time – and I promise you, they’re quite tasty too!

For me, veggies are a standard component in omelettes. Veggies and omelettes just go together, like egg whites and yolk, you know. Here are two of my favourite versions of veggie omelettes:

Very Veggie Omelette (with callaloo) – Serves 1

Here’s what you need:

How to make this yummy omelette:

  • Beat eggs lightly in a bowl (add salt/pepper, if you want – I don’t usually)
  • Chop onion and tomato, and then add to eggs
  • Spray a non-stick pan with cooking spray, and put on medium heat
  • Once pot is warm, gently pour in beaten eggs; slowly pull the edges of the eggs in towards the centre and allow uncooked yolk to spread out into the pan
  • Once egg is almost firm, add callaloo, and cheese
  • Flip over one side of the egg so that it folds into a pocket
  • Remove and enjoy, once your cheese is all melty

Very Veggie Omelette (with Tuna Fish) – Serves 1

I used the entire tin of tuna, so my omelette ended up a bit on the deconstructed side…

How to make this yummy omelette:

  • Beat eggs lightly in a bowl (add salt/pepper, if you want – I don’t usually)
  • Loosely chop broccoli, tomatoes, onion and bell peppers
  • Spray a non-stick pan with cooking spray, and put on medium heat
  • Once pot is warm, gently pour in beaten eggs; slowly pull the edges of the eggs in towards the centre and allow uncooked yolk to spread out into the pan
  • Once egg is almost firm, add tuna to one side of the pan
  • Flip over one side of the egg so that it folds into a pocket

**Tip: For a crispy omelette, turn up the heat a bit. But if you like your omelette all perfectly fluffy and yellow, keep the heat low, and your patience high.

The Hidden Treasures Special – Serves 2 (especially for my Type 1’s who add toast and fried plantains)

I added some whole-wheat toast and some fried plantains to this one…yum!

Don’t judge me, ok. This recipe is based on the stuff I found in my kitchen during a midnight raid.

Here’s what I found in my fridge that night:

…and here’s what I did with my found treasures:

  • Beat eggs lightly in a bowl
  • Chop frankfurters and veggies
  • Add coconut oil to pan, and apply medium heat
  • Once pot is hot, add frankfurters and veggies. Sautée lightly.
  • Gently pour in beaten eggs; slowly pull the edges of the eggs in towards the centre and allow uncooked eggs to spread out into the pan
  • Once egg is almost firm, add cheese to the top
  • Flip over one side of the egg so that it folds into a pocket
  • Remove and enjoy, once your cheese is all melty

Although I’ve just given you three omelette recipes that I like to eat, an omelette can be made with any ingredient you like, as long as you include eggs! So, go for it!

Bon appetit…

<span>%d</span> bloggers like this: