Best 9 Vegetable Omelette Parsi Omlate Recipes

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Vegetable omelette or Parsi omelette is a culinary delight rooted in the vibrant Parsi cuisine. With its origins in the Zoroastrian communities of India, this dish has become a beloved brunch and breakfast staple, enjoyed by people across the globe. Its versatility allows for customization with a variety of vegetables, herbs, and spices, making it a canvas for culinary creativity. Whether you prefer the classic combination of onions, tomatoes, and bell peppers or seek a more adventurous flavor profile, the vegetable omelette offers endless possibilities to tantalize your taste buds. Let's embark on a culinary journey as we explore the secrets to crafting the perfect Parsi vegetable omelette, a dish that promises to transport you to a realm of culinary bliss.

Let's cook with our recipes!

VEGETABLE OMELETTE



Vegetable Omelette image

"This is a recipe I used to make with bacon, ham and regular cheese," said Pamela Shank of Parkersburg, West Virginia. "It is easy to substitute the high fat for the low fat or fat free ingredients. This is a very pretty dish when it is served because of all the colors."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 10

2 small red potatoes, diced
1/4 cup sliced fresh mushrooms
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive oil
2/3 cup egg substitute
1/4 cup shredded reduced-fat cheddar cheese, divided
2 tablespoons fat-free sour cream
1/4 cup chopped tomato

Steps:

  • Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 5-7 minutes or until tender. Drain. , In a small skillet, saute the mushrooms, peppers, onion and potatoes in oil until tender. Coat a nonstick skillet with cooking spray and place over medium heat. Add egg substitute. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon vegetable mixture over the top; sprinkle with 2 tablespoons cheese. , Transfer to a serving plate. Top with sour cream, tomato and remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 10g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 276mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

HOW TO MAKE A VEGETABLE OMELETTE



How to Make a Vegetable Omelette image

wikiHow article about How to Make a Vegetable Omelette.

Provided by wikiHow

Categories     Omelets

Number Of Ingredients 5

2 to 4 large eggs
1 tablespoon (14 g) of unsalted butter
Salt and pepper, to taste
Vegetables of your choice,
Cheese, optional

Steps:

  • Whisk 2 to 4 eggs in a bowl with salt and pepper. Crack 2 eggs into a bowl if you'd like a small omelette or use 4 eggs for a large one. Sprinkle salt and ground pepper over the eggs according to your taste. Then, use a whisk or fork to beat the eggs until they're combined. There's no need to beat the eggs until they're frothy, just mix them until the yolks are blended with the whites.
  • Melt the butter in a skillet over medium-low heat. Set an 8 in (20 cm) nonstick skillet on the stove if you're making a 2-egg omelette or use a 9 in (23 cm) skillet for an omelette with 3 or 4 eggs. Put 1 tablespoon (14 g) of unsalted butter in the skillet and heat it over medium-low until it melts and coats the bottom of the pan. Some people prefer to use a cast-iron skillet instead of nonstick. Use whichever skillet you're more comfortable cooking with.
  • Pour the eggs into the skillet and let them cook for 1 to 2 minutes. Avoid stirring the eggs once you pour them in the pan. You should see the edges of the eggs begin to turn white and set. If the eggs sizzle loudly when you pour them into the pan, the burner might be too high. Turn the burner down a little so the eggs can cook over gentle heat.
  • Loosen the edges of the omelet and cook the eggs for another 3 to 4 minutes. Take a silicone spatula and slowly run it around the edges of the skillet. Carefully tilt the skillet so liquid egg runs to the edges and begins to cook. Do this a few more times so all of the raw egg cooks and the omelette sets.Tip: If you're cooking a 3- or 4-egg omelette, you'll need to cook them a little longer than if you're only cooking 2 eggs. The eggs in the center of the skillet will be set, but a little soft. You can prep the veggies while the egg base of the omelette cooks.

VEGETABLE OMELETTE



Vegetable Omelette image

This vegetable omelette is both healthy and delicious. It's super easy to make and you can prep the vegetables ahead of time. It's like enjoying a garden salad in an omelette. It's packed with the nutrition you need to keep going all morning!

Provided by Heavenly Home Cooking

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 tablespoon olive oil
½ cup sliced baby bella or white mushrooms
½ teaspoon minced garlic
¼ cup sliced zucchini
½ cup cherry tomatoes (Cut in half.)
¼ cup chopped bell pepper
4 cups fresh spinach
2 tablespoons butter
6 large eggs (Beaten)
salt and pepper (You can vary this according to your taste. I usually do ½ teaspoon salt and ¼ teaspoon pepper per omelette.)
¼ cup sliced black olives
1 teaspoon chopped fresh basil (You can substitute ½ teaspoon of dried basil.)
2 tablespoons grated Parmesan cheese

Steps:

  • Add olive oil to medium non-stick skillet over medium heat. Allow oil to heat for 2-3 minutes.
  • Add sliced mushroom and garlic and cook for 3-4 minutes, stirring frequently.
  • Add zucchini, tomatoes and bell pepper. Saute until soft but not mushy, about 3 minutes.
  • Add spinach and cook until spinach cooks down and wilts, about 3-4 minutes.Remove vegetable mixture to a bowl and set aside. Wipe skillet with a paper towel.
  • Add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes. Melt 1 tablespoon butter in skillet over medium heat.
  • Reduce heat to low-medium. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
  • When the eggs are almost set but still moist on top, sprinkle half of the vegetable mixture on one side of the omelette.
  • Sprinkle ½ of cheese, basil and black olives on top of the vegetable mixture. Cook for 30 seconds to 1 minute longer.
  • Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the cheese to melt and the omelette to meld together. Slide the omelette onto a serving plate.Repeat steps 6-9 for the second omelette. Serve warm with chopped basil as a garnish, if desired.

Nutrition Facts : Calories 346 kcal, Carbohydrate 8 g, Protein 24 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 577 mg, Sodium 657 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PERSIAN BAKED OMELETTE



Persian Baked Omelette image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large red onion, halved and thinly sliced
4 green onions, white and pale green parts only, finely chopped
2 cloves garlic, finely chopped
2 ounces baby spinach, coarsely chopped
1/4 cup finely chopped fresh chives
1/4 cup fresh cilantro leaves, finely chopped
1/4 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons finely chopped fresh dill
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
9 large eggs
1/4 cup whole milk or half-and-half
1 cup Greek yogurt, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil and butter in a large nonstick skillet over medium-low heat until shimmering. Add the red onions and cook, stirring occasionally, until softened and starting to brown, about 15 minutes. Add the green onions and garlic and cook for 2 minutes longer. Stir in the spinach; cook until the leaves begin to wilt. Add the chives, cilantro, parsley and dill, and sprinkle with salt and pepper. Take the skillet from the heat and stir in the pine nuts.
  • Beat the eggs, milk and some pepper in a blender on low speed for about 30 seconds. Pour the eggs over the veggie mixture. Transfer the skillet to the oven and bake until the omelette is just set and lightly golden brown on top, 20 to 25 minutes. Cool on a baking rack for 5 minutes, then place a large platter over the top of the skillet and flip the omelette onto the platter, bottom-side up. Slice into wedges and top with a dollop of yogurt if desired.

YUMMY VEGGIE OMELET



Yummy Veggie Omelet image

I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Yield 2

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 green bell pepper, chopped
4 eggs
2 tablespoons milk
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese

Steps:

  • Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  • While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
  • Shred the cheese into a small bowl and set it aside.
  • Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
  • Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  • Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g

OMELETS WITH ROASTED VEGETABLES AND FETA



Omelets With Roasted Vegetables and Feta image

If you have roasted vegetables on hand an omelet is a wonderful vehicle for them. Omelets are so quick to make, and so satisfying, whether you make them for breakfast, lunch, or dinner. You can cut up your roasted vegetables into slightly smaller pieces if you want a less chunky omelet.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, quick, main course

Time 2m

Yield Serves 1

Number Of Ingredients 6

2 eggs
Salt and freshly ground pepper to taste
2 to 3 teaspoons milk
2 teaspoons unsalted butter or extra virgin olive oil
1/3 cup Roasted Winter Vegetable Medley
1 tablespoon crumbled feta

Steps:

  • Break eggs into a bowl and beat with a fork or a whisk until frothy. Whisk in salt and pepper to taste and 2 to 3 teaspoons milk.
  • Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons unsalted butter or olive oil. When butter stops foaming or oil feels hot when you hold your hand above it, pour eggs right into the middle of the pan, scraping every last bit into the pan with a rubber spatula. Swirl pan to distribute eggs evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of the omelet with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  • As soon as eggs are set on the bottom, spoon roasted vegetables over the middle of the egg "pancake" and sprinkle feta over vegetables. Jerk pan quickly away from you then back towards you so that the omelet folds over onto itself. If you don't like your omelet runny in the middle, jerk pan again so that omelet folds over once more. Cook for 30 seconds to a minute longer. Tilt pan and roll omelet out onto a plate.

VEGGIE OMELETTE



Veggie Omelette image

Just a base to jump off of really, I use just mushrooms, green pepper, and green onions because they are all chopped and ready to go when I am at work, you can add chopped tomato too. This is kind if a omelette/frittata. The ingredients mixed in with the eggs make it a frittata but the folding over and cheese makes it an omelette. Can be more vegetarian friendly without the cheese.

Provided by tasb395

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

3 eggs, beaten
1/4 cup mushroom, sliced
1/4 cup green pepper, diced
3 tablespoons green onions, sliced
1/4 cup cheddar cheese (optional)

Steps:

  • Heat frying pan, spray with nonstick spray or coat the bottom of the pan with oil, or butter.
  • Beat together eggs, mushrooms, green peppers and green onions, mix together.
  • When pan is hot enough add egg mixture and cook until almost set, until you can flip it over with out it falling apart, cook on the other side until set. Top 1/2 of the omelette with cheese and fold over. Cook until cheese is melted. If you are really hungery then add a little water (about 1-2 tbsp) and cover, this will make the cheese melt faster.
  • Serve with toast, hashbrowns, or even rice.
  • Can use any color peppers, or even use regular onions too. Change the cheese if you want.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 4.7, Cholesterol 634.5, Sodium 214.9, Carbohydrate 4.8, Fiber 1.3, Sugar 2.8, Protein 20.1

BAKED VEGETABLE OMELET



Baked Vegetable Omelet image

Your vegetarian friends will love it when you bake this omelet, an updated version of the ham and sausage stratas.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h10m

Yield 6

Number Of Ingredients 8

1 1/3 cups shredded Monterey Jack cheese
2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli, thawed and drained
3 medium tomatoes, coarsely chopped (2 cups)
2 2/3 cups shredded Cheddar cheese
1 1/3 cups milk
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
4 eggs

Steps:

  • Heat oven to 350°F.
  • Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese.
  • Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 430, Carbohydrate 15 g, Cholesterol 220 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 750 mg

VEGAN ROASTED VEGETABLE OMELETTE



Vegan Roasted Vegetable Omelette image

A healthy vegan recipe, ideal for using up leftover Christmas day vegetables on Boxing Day. It's a light dish perfect after the indulgences of Christmas day. Chickpea flour is naturally gluten free, chickpeas are a super source of protein, fibre and iron. The skin of vegetables and fruit are quite often a good source of nutrition in itself, the dark skin of the Zucchini/courgette is high in soluble fibre which slows digestion and stabilises sugar levels. The dark skin of the Eggplant/Aubergine is full of fibre, potassium, magnesium and antioxidants, Tomato skin is full of antioxidants too so before removing skins bear this information in mind.

Provided by hello

Categories     Lunch/Snacks

Time 20m

Yield 2 omelettes

Number Of Ingredients 17

95 g chickpea flour
185 ml soymilk
7 g yeast
30 ml apple cider vinegar
1/4 teaspoon turmeric powder
1/4 teaspoon garlic powder
1/4 teaspoon baking soda
1/2 teaspoon salt
50 g shallots, finely diced
20 g garlic, minced
50 g bell peppers, finely diced
50 g tomatoes, finely diced
50 g eggplants or 50 g aubergines, finely diced
75 g zucchini or 75 g courgettes, finely diced
15 ml olive oil
1 pinch salt
1 pinch pepper

Steps:

  • Whisk all ingredients for the batter in a bowl. Leave to rest for 10 minutes.
  • Heat olive oil in a pan. Sautee all vegetables until tender. About 3-5 minutes. Season with salt and pepper.
  • Pour about half a cup of the batter into a non-stick pan. Swirl around and cook until top is bubbly. About 2 minutes.
  • Put sauteed vegetables on the batter.
  • Fold then cover and cook over low heat for 2 more minutes.

Nutrition Facts : Calories 363.4, Fat 11.9, SaturatedFat 1.5, Sodium 907.6, Carbohydrate 47.6, Fiber 8.9, Sugar 11.8, Protein 17.6

Tips:

  • For a fluffy omelette, separate the egg whites and yolks. Beat the whites until stiff peaks form, then gently fold them into the yolks.
  • Use a non-stick skillet over medium heat to cook the omelette. This will help prevent it from sticking and tearing.
  • Don't overcook the omelette. It should be cooked through, but still slightly runny in the center.
  • Add your favorite fillings to the omelette before cooking. Some popular options include cheese, ham, bacon, vegetables, and herbs.
  • Serve the omelette immediately with your favorite sides.

Conclusion:

The vegetable omelette is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to get your daily dose of vegetables, and it can be easily customized to your liking. With a few simple tips, you can make a perfect vegetable omelette every time.

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