Learn how to make a delicious open style omelette for breakfast. This omelette is made with egg whites, cho cho, okra, bell peppers, spinach and tomatoes and seasoned with herbs and spices.
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If you’re craving a healthy, satisfying, and colourful breakfast that’s as nourishing as it is delicious, this open faced egg white omelette is your new go to.
Packed with vibrant vegetables and Caribbean inspired ingredients like cho cho (christophine) and okra.
I know people either love or hate okra due to the slimely texture however, it is a great vegetable to include this breakfast omelette so try not to leave it out!
The omission of egg yolks and instead focusing on bulking up more of the vegetables gives the omelette more of a higher ratio of protein paired with carbs that more on the lower side.
Whether you're starting your day with intention or fueling your body post-workout, this veggie packed omelette delivers the nutrients you need without any heaviness. Best of all?
It’s ready in under 30 minutes and requires just one pan and alittle bit of patience, that's it!
Open faced omelette vs folded omelette
The most common way that people seem to make an omelette is the folded style. This more of Spanish omelette (tortilla) or Frittata style.
The main difference between the two is that the folded omelette isn't thick, rather it is light in density and the ingredients are topped on the cooked omelette before being folded.
On the other hand, an open style omelette tends to be quite thick and much deeper and relatively easier to cook.
The reason that is it easier to cook is because it doesn't require any tricky folding technique, there no guess work when it comes to making sure the middle of the omelette (where its folded) is cooked.
Further more, you can simply place the pan directly under a grill (broiler for a US folks) which is a more easier way to cook the top.
Ingredients you will need
- Eggs - This recipe focuses on primarily using egg whites and one egg yolk. You can exchange one egg white for more yolks but y will bhe majority of the omelette to be made with egg whites.
- Warm water - For steaming the the vegetables.
- Spinach - Callaloo will give the omelette more of a Caribbean vibe to it, but it is not always accessible for spinach is a good substitute.
- Bell peppers/okra/ cho cho - These a medly of vegetables that I like to include in the my omelette.
- Onion/scallion - These are my go to base ingredients.
- Chadon beni/thyme/black pepper/pink salt/ chilli powder - I like to use a combination of herbs and spices in my omelette.
Reasons to make this recipe
- It's much more easier to make compared to a traditional omelette
- Doesn't require flipping or any fold technique
- You can showcase your toppings
- It looks more colourful and appealling compared to scrambled eggs
- It's the perfect way to use up any leftover vegetables that are in the refrigerator
- Cooks quickly making it ideal for a busy morning breakfast
- Great for meal prep
- Clean eating approved
The steps
- Heat some olive oil in a non stick frying pan or skillet on medium heat.
- Saute the onion and scallion until it is soft and translucent (this should take 1-2 minutes).
- Add the cho cho, okra and bell peppers and cook for a few minutes.
- Add the spinach (callaloo/dasheen bush) to the pan along with ¼ cup of water.
- Put the lid on the frying pan and allow to steam for roughly 5 minutes.
- Meanwhile add the egg whites along with the yolk to a medium sized bowl with the thyme, chadon beni, black pepper, pink salt and chilli power and whisk to combine.
- Let the steamed vegetables cool down slightly before adding them to the bowl with the egg mixture and proceed to whisk.
- Add a tablespoon of olive oil to the same frying pan that you just used (on medium-low heat).
- Carefully pour the egg mixture into the frying pan.
- Cook the first side of the omelette until slightly golden, use an egg lifter/spatula to check that underneath is cooked.
- Once the first side has cooked, immediately transfer the omelette to a broiler/grill and cook the top side until slightly golden.
Notes and tips
- Make sure that you are using a non stick frying pan so the omelette can slide out the pan effortlessly.
- You can prepare the vegetables ahead of time to save time in the morning by chopping them up.
- Cook the omelette on low and slow, don't rush the process to avoid a rubber texture.
- Make sure to steam the vegetables so they are soft and not too crunchy.
- Feel free to add some dairy free cheese, nutritional yeast, cherry tomatoes, mushrooms or even some avocado (pear) on the side.
- Store any leftovers in the refrigerator when cool for up to 2 days.
- You can reheat the omelette by microwaving it or wrapping it in the foil and gently reheating it.
- For a thicker omelette use a frying pan that is 24cm or smaller.
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Open Faced Omelette
Ingredients
- 7 large egg whites seperated from the yolk
- 1 large egg yolk
- 2 tablespoon olive oil
- 1 small onion chopped
- 2 scallion chopped
- ½ cho cho chopped
- ½ yellow bell pepper chopped
- ½ red bell pepper chopped
- ½ cup okra sliced
- 1 cup callaloo tightly packed(I used spinach)(dasheen bush works too)
- ¼ cup warm water
- 1 tablespoon fresh thyme
- 1 tablespoon chadon beni
- 1 teaspoon black pepper
- ½ teaspoon pink salt
- ½ teaspoon chilli powder
Instructions
- Heat some olive oil in a non stick frying pan or skillet on medium heat.
- Saute the onion and scallion until it is soft and translucent (this should take 1-2 minutes).
- Add the cho cho, okra and bell peppers and cook for a few minutes.
- Add the spinach (callaloo/dasheen bush) to the pan along with ¼ cup of water.
- Put the lid on the frying pan and allow to steam for roughly 5 minutes.
- Meanwhile add the egg whites along with the yolk to a medium sized bowl with the thyme, chadon beni, black pepper, pink salt and chilli power and whisk to combine.
- Let the steamed vegetables cool down slightly before adding them to the bowl with the egg mixture and proceed to whisk.
- Add a tablespoon of olive oil to the same frying pan that you just used (on medium-low heat).
- Carefully pour the egg mixture into the frying pan.
- Cook the first side of the omelette until slightly golden, use an egg lifter/spatula to check that underneath is cooked.
- Once the first side has cooked, immediately transfer the omelette to a broiler/grill and cook the top side until slightly golden.
Notes
- Make sure that you are using a non stick frying pan so the omelette can slide out the pan effortlessly.
- You can prepare the vegetables ahead of time to save time in the morning by chopping them up.
- Cook the omelette on low and slow, don't rush the process to avoid a rubber texture.
- Make sure to steam the vegetables so they are soft and not too crunchy.
- Feel free to add some dairy free cheese, nutritional yeast, cherry tomatoes, mushrooms or even some avocado (pear) on the side.
- Store any leftovers in the refrigerator when cool for up to 2 days.
- You can reheat the omelette by microwaving it or wrapping it in the foil and gently reheating it.
- For a thicker omelette use a frying pan that is 24cm or smaller.
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