Breakfast and brunch
ChefLoubna Fawaz
How to Make Vegetable Egg Omelette
A mixed vegetable egg omelette topped with zucchini pulp! This is a new way to make use of zucchini pulp, which gives the omelette a lovely tenderness. Give our recipe a try.
Vegetable egg omelette.. It contains zucchini pulp, which gives it remarkable softness, along with plenty of other vegetables too! Give it a try
Ingredients
Start here, then move straight into the method.
- 2 cups zucchini pulp or center
- 1 large carrot, grated
- 1 medium potato, grated
- 4 green onions
- A few sprigs fresh mint
- 1 bunch parsley
- 1 red or green sweet pepper, finely chopped
- A pinch of fresh thyme
- 1 tomato, finely chopped
- 4 tablespoons flour
- 4 eggs
- A pinch of seven-spice blend
- A pinch of cinnamon
- A pinch of cumin
- A pinch of salt
- 1 tablespoon baking soda
Method
Follow the cooking sequence without leaving the page.
- Finely chop the vegetables and mix them together in a large bowl
- Add the spices and salt and stir everything together
- Add the flour and mix, then add the eggs and beat in a circular motion so they combine well
- Just before frying, add the baking soda (carbonate) and stir well
- In a nonstick pan, add about two tablespoons of vegetable oil and when the oil is hot pour a large tablespoonful of the omelette mixture to form a round patty
- Flip it to the other side when the first side has cooked
- Repeat the process until all the mixture is used — this way the omelettes will not absorb much oil
- Serve the omelettes immediately
Recipe tags
Breakfast and brunchInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Fried Vegetable Balls
