Vegetarian omelette recipe

vegetarian omelette recipe

Delicious and hearty vegetarian omelette – paleo, gluten free



4 large eggs

1 plantain, peeled and chopped

1 red bell pepper, sliced thinly

1 yellow bell pepper, sliced thinly

1/2 tsp of black pepper

1/2 tsp of dried thyme or 3 sprigs, stem removed

1/4 tsp himalayan pink salt

2tbsp coconut oil


  1. In a medium bowl, whisk the eggs, black pepper, thyme, pink salt and set aside.
  2. In a small frying pan melt 2tbsp of coconut oil on medium heat, add the onions, plantain and sliced bell pepper and cook for 5 minutes until lightly golden brown and tender.
  3. In a large frying pan on medium heat, another tablespoon of coconut oil then pour the egg mixture into the frying pan.
  4. Cook the omelette until the egg begins to set. Check the readiness by using an egg spatula to lift the side of the omelette and tilt so the egg runs over the sides.
  5. On one half of the omelette layer with the plantain, onions and bell peppers. Fold over the other half onto the vegetables and cook for another 2 minutes until the omelette is a slight pale yellow
  6. Use an egg lifter to remove the omelette and serve accordingly.