Pasta & Vegetable Omelette Recipe – Easy Microwave Indian Breakfast

Last Updated on 3 months by Neha Deshmukh

Pasta & Vegetable Omelette Recipe – Easy Microwave Indian Breakfast

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and making sure everyone else is too, breakfast often gets the short end of the stick. But I’ve found a solution that’s quick, easy, and surprisingly delicious – this Pasta & Vegetable Omelette! It’s a little different, a little fun, and a total lifesaver on busy days. I first made this when I was trying to use up leftover pasta, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average omelette. We’re adding pasta! It’s a wonderfully comforting and filling breakfast (or brunch, or even a quick dinner!). It’s packed with veggies, super customizable, and comes together in under 15 minutes – seriously. Plus, the microwave finish makes it unbelievably easy. It’s a fantastic way to sneak in some extra vegetables, and honestly, it just tastes good.

Ingredients

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

• 3 Eggs
• ¼ cup Milk (about 60ml)
• 2 tbsp Chopped onion
• 2-3 tbsp Grated carrot
• 3 Olives (sliced)
• 2 tbsp Cooked mushroom & spinach
• ⅓ – ½ cup Cooked pasta (about 75-120ml)
• 1 tbsp Chopped parsley
• 2-3 tbsp Grated cheese
• A dash of Tabasco sauce (or to taste)
• Oil / Butter (for the pan)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! The pasta is the star here – it’s a bit of an Indian twist on a classic omelette, and it makes it so much more substantial. I usually use leftover pasta, but any small shape works well (penne, rotini, even broken spaghetti!).

Now, about the cheese. You can use whatever you like! Processed cheese slices melt beautifully and give it that classic omelette feel. But if you’re feeling a little more traditional, grated paneer is amazing in this. It adds a lovely, slightly salty flavor.

And don’t be shy with the veggies! Feel free to swap in whatever you have on hand – bell peppers, peas, corn… it all works. This is a great way to clear out the fridge.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, whisk together the eggs and milk until nicely combined. Add the chopped onion, grated carrot, olives, cooked mushroom & spinach, parsley, salt, and pepper. Mix everything well.
2. Gently fold in the cooked pasta. Be careful not to overmix – you want to keep the pasta pieces intact.
3. Heat a little oil or butter in a medium frying pan over low heat. Pour in the egg mixture and drizzle with a dash of Tabasco sauce.
4. Cover the pan and cook for 3-4 minutes, until the base of the omelette is set.
5. Carefully transfer the omelette to a microwave-safe plate. Sprinkle the grated cheese on top.
6. Microwave on high for 1-2 minutes, until the cheese is melted and the omelette is fully cooked. Keep an eye on it – microwave times can vary!
7. Serve immediately with toasted bread.

Expert Tips

Want to make this omelette even better? Here are a few of my go-to tips:

• Preventing Sticking: Make sure your frying pan is well-oiled or buttered before pouring in the egg mixture. Low and slow is the key!
• Fluffy Omelette: Don’t overbeat the eggs. Just whisk until the yolks and whites are combined.
• Even Microwave Cooking: If your microwave doesn’t heat evenly, rotate the plate halfway through cooking.

Variations

This recipe is seriously versatile! Here are a few ways to spice things up:

• Vegan Adaptation: Use a plant-based egg substitute and vegan cheese. Nutritional yeast adds a cheesy flavor!
• Gluten-Free Adaptation: Simply use gluten-free pasta. There are tons of great options available now.
• Spice Level Adjustment: If you like things spicy, add a pinch of chili flakes or a chopped green chili to the egg mixture. You can also use a spicier chili sauce instead of Tabasco.
• Festival Adaptation: During festivals, when mornings are extra hectic, this omelette is a lifesaver. It’s quick, easy, and provides a hearty start to a busy day. My mom always makes a big batch for everyone!

Serving Suggestions

This omelette is delicious on its own, but it’s even better with a side of:

• Toasted bread or paratha
• A simple green salad
• A dollop of yogurt or raita

Storage Instructions

This omelette is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or a frying pan.

FAQs

Got questions? I’ve got answers!

• Is this omelette suitable for kids? Absolutely! You can adjust the spice level to suit their preferences and make sure the vegetables are finely chopped.
• Can I use leftover vegetables in this recipe? Yes! That’s what it’s for! It’s a great way to reduce food waste.
• What type of pasta works best for this omelette? Small shapes like penne, rotini, or broken spaghetti work best.
• Can I cook this entirely on the stovetop? Yes, you can! Just cook the omelette over low heat, covered, until it’s fully set. It will take a little longer than using the microwave.
• How can I make the omelette thicker/thinner? For a thicker omelette, use more eggs. For a thinner omelette, use less.

Enjoy! Let me know in the comments if you try this recipe and what you think. I love hearing from you all!