Healthy, full of flavour, and done in virtually no time, this vegetable omelette with pea shoots is an ode to the awesomeness that are simple, fresh ingredients. Be it a savoury breakfast, a quick lunch, or even a filling snack – this vegetable omelette is the answer.
This recipe is the first in a series of recipes coming from my mum’s kitchen. You will be able to find all the future deliciousness in the main menu under the hugely uninspired title: “My Mum’s Kitchen”.
Let me start this post by saying that I’m not responsible for the masterpiece that is this vegetable omelette recipe. The cooking is all my mum, while the superb photography is all my dad. You see, I owe my love for cooking and baking to my mum. As well as the skill, the knowledge, and the never-mind-the-recipe-I’ll-just-do-it-my-way attitude in the kitchen. My dad’s been attempting to teach me the ins-and-outs of photography, and many things stick… but, well, I’ll-just-do-it-my-way attitude has a way of… spreading… to all areas of life. Oops.
Anyway, onto the thing you’re actually interested in. That being the vegetable omelette with pea shoots, also known as eggy deliciousness that’s even better than it looks, even though that seems hardly probable. It’s full of nutritious goodness – we have the veggies (a.k.a. vitamin & mineral powerhouses): shallots, red peppers, carrots. Then, there are the healthy fat sources: eggs and olive oil. The oats provide the unrefined carbs and keep the vegetable omelette gluten free. Add in the multitude of herbs, and it’s glaringly obvious why the omelette is as yummy as it is healthy.
In addition to being gluten free, it is also dairy free and paleo, while leaving out the pancetta gives a vegetarian option. Although the pancetta is optional, it adds a wonderful crispy saltiness that pairs wonderfully with the other textures and flavours.
Of course, we have to talk about the pea shoots, which are definitely the star here, in all of their microgreen glory. They add a delightfully refreshing note to the vegetable omelette, as well as super-charge it nutritionally, as microgreens are wont to do. For the nutritional number nerds out there (yay, alliteration!), pea shoots contain 7 times more Vitamin C than blueberries, 4 times more Vitamin A than tomatoes, and provide 66% of daily Vitamin K requirements in a single serving!
Just in case you’re not convinced yet: this omelette is prepared, from start to finish, in only 25 minutes. That’s all. 25 minutes (less than half an hour!!!) is all that’s standing between you and a balanced, nutritious, and ohmygoshsogood vegetable omelette. Don’t forget to sprinkle some extra pea shoots on top, though. It’s virtually impossible to get enough of that sweet, crunchy green yumminess.
(& mum & dad)
VEGETABLE OMELETTE WITH PEA SHOOTS
- 2 tbsp olive oil, divided
- 1 shallot, thinly sliced
- 4 rashes of pancetta, cut into small pieces (optional)
- 4 medium eggs (or 3 large eggs)
- 1 red pepper, thinly sliced
- 1 medium carrot, thinly sliced
- 1 tbsp ground oats
- chilli flakes
- herbs of choice (thyme, basil, marjoram and/or oregano are recommended)
- 1 packed cup pea shoots, divided
Heat 1 tbsp of olive oil in a pan until sizzling, and lightly fry the shallot and pancetta.
When the shallot is caramelised and the pancetta is crispy, remove them from the pan and set them aside to cool. Leave the remaining oil in the pan (it’s full of yummy goodness).
Crack the eggs into a bowl and whisk them until frothy.
Add the red pepper, carrot and oats, as well as the cooled shallot and pancetta, and mix well.
Add salt, pepper, chilli flakes and herbs to taste. Mix well.
Add 1 tbsp of olive oil to what remained in the pan and heat until sizzling.
Pour the omelette mixture into the hot pan, cover it with a lid and leave to cook on medium heat for 3 to 4 minutes.
Add 1/2 cup of pea shoots, sprinkling them evenly on top of the omelette.
Cover again with the lid and leave to cook for an additional 6 to 7 minutes, or until the top of the omelette is cooked (should not be sticky to touch). Throughout cooking, check the bottom of the omelette every now and then so that it doesn’t catch and burn. If it begins browning too quickly, reduce the heat.
When cooked, remove from the pan onto a plate and leave to cool slightly before sprinkling with the rest of the pea shoots.
Serve and enjoy!