Vegetable Omelette Recipe with Step by Step Photos

Name: Vegetable omelette
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: tomatoes 2 pc; Salt 1 tbsp; Courgette 1 pc; parmesan 50 g; Sunflower oil 1 tbsp; eggs 4-5 pc; Salt 1/4 tsp; Pepper black, ground 4-6 pinches; Cayenne pepper 2 pinches; butter 10 g; basil 1/4 bunch; Sunflower oil 1 tsp

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Vegetable omelette close-up — Vegetable omelette Recipe Picture © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my vegetable omelette recipe. I like to serve the egg dish in the shape of a half moon and stuffed.

For breakfast or brunch, as a quick lunch, the dish always fits and succeeds easily.

Now follow me into the kitchen and let yourself be inspired! Enjoy watching the cooking video and photos. Good luck with your cooking!

Table of Contents

1. Shopping List for your Vegetable Omelette
2. Selecting the Right Pan for Omelette Preparation
3. How many Eggs fit in the Pan for a successful Omelette?
4. Recipe Vegetable Omelette
5. Calories and Nutritional Values
6. More Matching Ideas

1. Shopping List for your Vegetable Omelette

I’ve left you a handy list for your supermarket shopping. You will need:

2 tomatoes
Salt for blanching and seasoning
1 piece of courgette
Some parmesan cheese
Sunflower oil, rapeseed oil or olive oil
4-5 eggs
Pepper and cayenne pepper
Butter
Fresh basil

When buying eggs, please look carefully at the packaging. Organic eggs taste better, I love Demeter eggs, with them you buy yourself a good feeling at the same time.

Demeter organic eggs — Demeter or other organic eggs are the first choice for preparation! © Thomas Sixt Food Photographer

2. Selecting the Right Pan for Omelette Preparation

I don’t know your equipment and would still like to achieve the best possible result for you. In some pans, the egg dish doesn’t work so well. Here are some tips and notes:

– Use a coated pan, the egg dish is guaranteed to succeed!
– Avoid a “normal” stainless steel pan, the egg tends to stick!
– Use a burnt iron pan that has already achieved a non-stick effect!

Don’t be put off, even star chefs swear by coated pans. I’ll be offering a pots and pans shopping guide soon, so if you’re interested, get in touch!

New stainless steel pan — High quality stainless steel pan with non-stick effect without coating. I have this pan in continuous use right now and am very satisfied!

3. How many Eggs fit in the Pan for a successful Omelette?

Because you won’t find the answer to this question in almost any recipe, I’d rather write it down for you. If you put too many eggs in the pan, you won’t be able to turn the omelette well. Two to a maximum of three eggs have proven to be effective. Use a medium or small pan, with small pans please reduce the number of eggs to a maximum of two.

At the same time, you can choose the round shape or the classic half-moon shape. The graphic below helps with this consideration. The appeal of the recipe below is the half-moon shape: the vegetables hidden in the egg with cheese and basil develop great flavours. –> Please try it out!

Which pan size is right for your omelette? — Info graphic large or small pan, crescent, small omelette or round egg dish.

Always prepare and share egg dishes with lots of love!
Recommends Your Kitchen Whisperer Thomas Sixt

Eggs with chanterelles — Eggs with venison cooked in a small pan. Such an omelette is pleasing to the eye and the palate!

4. Recipe Vegetable Omelette

I hope you are inspired enough now and find everything in your fridge. Have fun with the preparation and good luck!

Vegetable omelette

Instructions with tips from Chef Thomas Sixt.

Servings 2

Calories 559

Total Time 15 Min.

Preparation Time 5 Min.

Cook Time 10 Min.

Vegetable omelette step by step preparation shows this tutorial.

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Ingredients

Dekoration und Gemüse
2	pc	tomatoes
1	tbsp	Salt (for blanching tomatoes)
1	pc	Courgette
50	g	parmesan
1	tbsp	Sunflower oil
Zutaten Eierspeise
4-5	pc	eggs
1/4	tsp	Salt (I use primal salt or Himalayan salt)
4-6	pinches	Pepper black, ground
2	pinches	Cayenne pepper
10	g	butter (or olive oil)
1/4	bunch	basil
1	tsp	Sunflower oil (I like to use half butter)

Instruction

Prepare tomato cubes and tomato concasse — Quarter the peeled tomatoes and cut out the core. Cut the tomato pulp into strips or cubes.

Prepare tomatoes

Cut the tomato skin crosswise on the underside and blanch the tomatoes for 30-45 seconds and cool under cold water.

Peel the tomatoes and cut into quarters.

Remove the core and cut the flesh into cubes.

Alternatively, leave the skin on the tomato and cut the flesh with the skin and without the seeds into cubes.

Zucchini cubes in the pan — Fry the zucchini cut into cubes in the pan.

Prepare zucchini

Cut the courgettes into 5 mm cubes and sauté in a pan with a little oil.

Finely grated parmesan — Parmesan or pecorino go well together.

Prepare Cheese

Finely grate the cheese.

Beat Eggs

Beat the eggs in a bowl, season with salt, pepper and cayenne pepper and mix with a fork.

Prepare pan

Cream the butter in a hot pan.

Stir eggs

Pour the prepared eggs into the pan and stir briefly with a fork.

Omelette when filling in the pan — Omelette while filling in the pan close-up shows filling of fried zucchini, diced tomatoes, basil and cheese.

Vegetables supplement

Allow the eggs to set, place some diced vegetables and cheese and plucked basil in the middle.

Stuffed omelette in the pan — Crescent-shaped omelette in the pan

omelet filling

Skilfully fold the omelette over and close it in a crescent shape.

Vegetable omelette recipes picture — Recipe picture vegetable omelette

Arrange serve

Quickly arrange the vegetable omelette and decorate with the remaining diced vegetables, cheese and basil.

Enjoy your meal!

Video

Tip:

I like to use oil and butter in the preparation. You can also use homemade and heat-resistant ghee or clarified butter. In general, pay attention to the temperature. Cooker setting 2 of 3 or 6 or 7 of 9 is usually sufficient. Avoid the power setting for induction, otherwise the pan will get too hot.

You can keep the finished omelettes warm in the oven at 100° C for a short time. This has proved useful when guests are coming or you are preparing several egg dishes for your family.

Note on the video:

The video shows the simpler preparation in the round form.

Cooking School Tip:

Prepare diced tomatoes