ZUCCHINI CARROT & ONION STUFFED OMELETTE

Stuffed omelettes are the best thing to happen to my breakfast. I always used to have my eggs just plain sandwiched between slices of bread. Then I discovered stuffed omelette, my life has never been the same! I know, sounds exaggerated, but oh so true. I have been having so much fun coming up with different stuffing for my omelette. Today I wanted to incorporate veggies, especially vibrant crunchy vegetables. This is a great way to have someone who does not like to eat veggies enjoy them. After all, most people do not like vegetables because they tend to be overcooked so in turn become mushy. The best way to make vegetables delicious is to satay them and add some spices which elevates the flavor to another level. Omelettes need not be boring, I promise this is perfect! 

INGREDIENTS

3 Eggs
1 Zucchinni
2 Carrots Julienned
1 Onion
1/8 Teaspoon Chili Flakes
1/8 Teaspoon Cumin
1/8 Teaspoon Garam Marsala
Pinch Salt

METHOD

Add chopped onions to pan with vegetable oil

Fry onions until golden brown

Add julienned carrots

Fry until carrots have softened but still crunchy

Add chopped zuchinni

Add salt to the mixture

Add cumin

Add black pepper

Add chili flakes

Mix in the ingredients together

Fry until zuchinni half cooked

Pour veggie mixture onto plate and set aside

In the same pan that cooked the veggies pour in the eggs

Cook for a few seconds

Scramble the eggs gently to give the base an even bottom

Cook until the eggs have set at the bottom side

Take a spoonful of the veggie mixture

And start layering on the edge of the eggs

Here you can be as generous as you want with the stuffing

Finish laying the stuffing and let eggs cook a few seconds

Carefully flip the eggs over the half with the stuffing

Gently press and cook a few seconds

Carefully lift the veggie stuffed omelette from the pan to the plate

Garnish with some cucumbers

The crunch from the vegetables makes this omelette ver filling and delicious too

Slice the omelette in half to reveal all the vibrant veggie fillings

You get every element of this omelette in a single bite

How delicious is that though

ZUCCHINI CARROT & ONION STUFFED OMELETTE

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 15 Minutes

Total time: 25 Minutes

Yield: 1 Serving

Ingredients

  • 3
    Eggs
  • 1
    Zucchini
  • 2
    Carrots
  • 1
    Onion
  • 1/8 Teaspoon
    Chiliflakes
  • 1/8 Teaspoon
    Cumin
  • 1/8 Teaspoon
    Garam Marsala
  • Salt
    to taste

Cooking Directions

  1. Add chopped onions to pan with vegetable oil. Fry onions until golden brown. Add julienned carrots. Fry until carrots have softened but still crunchy. Add chopped zuchinni. Add salt to the mixture. Add cumin. Add black pepper. Add chili flakes. Mix in the ingredients together
  2. Fry until zuchinni half cooked. Pour veggie mixture onto plate and set aside. In the same pan that cooked the veggies pour in the eggs. Cook for a few seconds
  3. Scramble the eggs gently to give the base an even bottom. Cook until the eggs have set at the bottom side. Take a spoonful of the veggie mixture. And start layering on the edge of the eggs. Here you can be as generous as you want with the stuffing
  4. Finish laying the stuffing and let eggs cook a few seconds. Carefully flip the eggs over the half with the stuffing. Gently press and cook a few seconds. Carefully lift the veggie stuffed omelette from the pan to the plate
  5. Garnish with some cucumbers. Slice the omelette in half to reveal all the vibrant veggie fillings

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