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. The pea shoot microgreens give a special twist to this quick and healthy recipe, both in the omelette and sprinkled on top.
4rashes of pancetta, cut into small pieces(optional)
4medium eggs(or 3 large eggs)
1red pepper, thinly sliced
1medium carrot, thinly sliced
herbs of choice(thyme, basil, marjoram and/or oregano are recommended)
1packed 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!
Recipe by The Loopy Whisk (www.theloopywhisk.com).