Egg & Oat Vegetable Omelette Recipe – Quick Indian Breakfast Idea

Last Updated on 2 months by Neha Deshmukh

Egg & Oat Vegetable Omelette Recipe – Quick Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be… hectic. Between getting ready and tackling the day, a quick, nutritious breakfast is a must. This Egg & Oat Vegetable Omelette has become a total lifesaver in my kitchen – it’s fast, packed with veggies, and seriously delicious. I first made this when I was trying to sneak more oats into my family’s diet, and it was a hit!

Why You’ll Love This Recipe

This isn’t your average omelette. The oats add a lovely texture and make it a bit more filling, keeping you going until lunchtime. Plus, it’s a fantastic way to use up any leftover veggies you have in the fridge. It’s a super versatile recipe, and honestly, it feels good to start the day with something so wholesome.

Ingredients

Here’s what you’ll need to whip up this tasty omelette:

• 2 eggs
• ¼ cup oat flour (about 30g)
• 3-4 tablespoons milk (approx. 45-60ml)
• ¼ teaspoon salt (approx. 1.5g)
• 1 pinch turmeric (approx. ½ tsp)
• ¼ teaspoon oregano (approx. 1g)
• ¼ teaspoon black pepper (approx. 1g)
• 1.5-2 teaspoons oil (approx. 7-10ml)
• 2 tablespoons chopped onions (approx. 15g)
• 2 tablespoons grated carrot (approx. 15g)
• 2 tablespoons chopped capsicum (approx. 15g)
• 2 tablespoons chopped tomato (approx. 15g)
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tablespoon chopped coriander leaves (approx. 5g)

Ingredient Notes

Let’s talk ingredients! Don’t worry if you don’t have oat flour on hand. You can easily make your own by blending rolled oats in a food processor until finely ground.

• Eggs: I prefer free-range eggs for the best flavour and colour.
• Milk: Any kind of milk works – cow’s milk, almond milk, soy milk… whatever you have!
• Turmeric: A little goes a long way! It adds a beautiful colour and a subtle earthy flavour.
• Vegetables: Feel free to swap these out for whatever you have. Mushrooms, spinach, peas – get creative!

Oat Flour & Its Benefits

Using oat flour instead of just eggs makes this omelette a little more substantial. Oats are a fantastic source of fibre, which helps keep you feeling full and satisfied. They also add a slightly nutty flavour that complements the vegetables beautifully.

Turmeric – The Golden Spice

Turmeric isn’t just about colour! It’s a powerhouse of antioxidants and has been used in Indian cooking for centuries for its health benefits. It adds a lovely warmth to the omelette, and I always feel good knowing I’m adding a little extra goodness to my breakfast.

Regional Vegetable Variations

In India, omelettes are all about customization. My aunt in Gujarat loves adding finely chopped potatoes to hers, while my friend from South India often includes curry leaves and a touch of mustard seeds. Don’t be afraid to experiment with regional flavours!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, mix together the oat flour, salt, turmeric, pepper, and oregano.
2. Add the milk and whisk until you have a smooth batter. It should be pourable, but not too runny.
3. Crack in the eggs and beat everything together until it’s lightly frothy.
4. Heat the oil in a non-stick pan over medium heat. Once hot, pour in the egg-oat mixture.
5. Sprinkle the chopped onions, carrots, capsicum, tomatoes, and green chilies evenly over the batter.
6. Gently press the veggies down with a spatula. This helps them cook through.
7. Cook for 3-4 minutes, or until the base of the omelette sets and is golden brown.
8. Carefully flip the omelette (a flat spatula helps!) and cook the other side for another 2-3 minutes, until golden brown and cooked through.
9. Garnish with fresh coriander leaves and serve hot.

Expert Tips

• Non-stick pan is key: Trust me, you don’t want a sticky situation!
• Don’t overcrowd the pan: If you’re making a larger batch, cook the omelettes one at a time.
• Low and slow: Cooking over medium heat ensures the omelette cooks evenly without burning.

Variations

• Vegan Adaptation: Substitute the eggs with a chickpea flour (besan) batter. You might need to add a little more milk to get the right consistency.
• Gluten-Free Adaptation: Ensure your oats are certified gluten-free if you have a gluten intolerance.
• Spice Level Adjustment: Add more or fewer green chilies depending on how much heat you like. A pinch of red chili powder also works wonders!

Quick Weekday Breakfast Modification

On super busy mornings, I sometimes skip chopping the veggies and just throw in a handful of frozen mixed vegetables. It works perfectly!

Serving Suggestions

This omelette is delicious on its own, but you can also serve it with:

• A side of toast
• A dollop of yogurt
• A sprinkle of chaat masala or black pepper for extra flavour

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Is this omelette healthy?

Absolutely! It’s packed with protein, fibre, and vitamins from the eggs and vegetables.

Can I use different vegetables in this omelette?

Definitely! Feel free to use whatever veggies you have on hand. Spinach, mushrooms, bell peppers, and zucchini all work well.

What is the best oil to use for cooking this omelette?

I usually use sunflower oil or olive oil, but any cooking oil with a neutral flavour will do.

Can I make this omelette ahead of time?

It’s best enjoyed fresh, but you can prep the vegetable mixture the night before to save time in the morning.

How can I make the omelette fluffier?

Whisking the eggs really well incorporates air, which helps make the omelette fluffier. You can also add a teaspoon of baking powder to the batter.