This quick and easy recipe makes for a delicious take on a spinach omelette, we combine a range of delicious spring vegetables and a little bit of cheese with a traditional omelette recipe.
This vegetable omelette then becomes a real meal that is great for a light lunch, or a very healthy brunch! As light and quick meals go this one is a cracker. I add a bit of grilled cheese on top because grilled cheese is great, but you don’t have to if you want to keep it light and healthy.
It doesn’t just have to be a spinach omelette though!
In fact, this recipe is super flexible – you’ll need eggs and veg, and a spinach omelette is a classic, but exactly what veg is up to you, your tastes and your cupboards. It’s a great way to use up anything, and of course, it’s best if the veg is fresh and delicious as it really shows off the natural flavours.
Nigella’s omelette technique…
Theres lots of ways to cook an egg, and even more ways to omelette it – or that’s how it seems sometimes at least. I have a go to basic omelette recipe that I believe I’ve borrowed from Nigella.
An omelette itself is basically beaten eggs cooked in a frying pan, without stirring (which would make them scrambled eggs). Or that’s what wikipedia tells me anyway!
Does that mean you just leave the eggs be? How much do you whisk? Can you add milk/butter to the eggs?
My preferred method is, I think, the Nigella method – I read it a few years ago, it worked for me and stuff with me since – I think it makes for a great texture, prevents the bottom from over cooking whilst ensuring the omelette is well cooked through.
Essentially, you need a hot frying pan so the omelette sizzles when it goes in. You let it cook briefly, then start peeling back the edges allowing runny egg to fill the space. Hopefully pictures speak more sense than my vague attempts at describing…
What veg is best?
There are definitely two classic vegetable omelette recipes that are out there, and with good reason: spinach omelette and mushroom omlette.
I personally love mushrooms in any omelette, and a couple of crunchy bits of veg to go with them are great – that’s why i chose red bell peppers and asparagus. Leafy greens like our classic spinach add extra bulk and flavour too and are a nice addition to the medley. Other options for your crunchy veg would be things like green beans, peas and tomatoes, whilst rocket or chopped leeks would make for delicious leafy green replacements.
Fancy cooking your eggs some other way? Try these recipes:
Spinach omelette with extra vegetables
- 2 medium eggs
- 1 splash of milk
- 1 handful of spinach
- 3 chunky asparagus spears
- half of a red bell pepper
- 4-5 small mushrooms
- 30g cheddar cheese
- 1-2 tbsp olice oil
- Wash your veg, then roughly slice the mushrooms and dice the red peppers. Cut the asparagus into spears and add all these ingredients to the frying pan with half your oil.
- Sautee for aroud 4-5 minutes, until the veg is suitably softened and just starting to brown.
- Add your spinache, and wilt for another 2 minutes.
- Take off the heat and place your veg on a standby plate.
- Whisk your eggs, add a small amount of milk and salt and pepper.
- Pop your frying pan on the heat, add your remaining oil and ensure the pan is nice and hot.
- Pour your egg in, move the pan around so you have an even coating of egg.
- After 30-45 seconds pull back the edge of the omlette allowing some of the runny egg to fill the gap. Repeat at different edges a couple of times – this is my personal favourite way of cooking an omlette. It cooks quickly, without bruning the bottom, and with a lovely texture!
- Add the veg on top of half the omlette and fold over.
- Grate your cheese on top of this and either put on a plate or keep in the pan and place under the grill to melt the top and give the omlette a lovely golden finish.
- Serve with buttered toast and some breakfast sauces like ketchup or brown sauce.