Open Faced Omelette

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.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 10

Total Time 40

Servings people

Calories 245kcal

Author Charla

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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