Here is an omelette recipe that is not only very easy to make but would also serve as a delicious and nutritious breakfast option! While the preparation of omelette varies across different regions, it is a ubiquitous part of the meals or sometimes acts as a meal in itself.

Recently, during my stay at a hotel, I had the chance to observe the chef make the vegetable omelette. He first fried the vegetables and then added the egg on the fried vegetables. 

Before this, I used to mix the vegetables along with the eggs, but the version I was tasting here was very different and extremely delicious!!

Not only the taste of vegetables and eggs could be enjoyed separately, but also it was a crunchy and wholly aromatic mix of ingredients.

At home, I experimented with the same vegetable omelette and in my next attempt, I went onto trying another version with my favorite ingredient spinach!!

And here is the story behind this amazing spinach and potato omelette recipe. Of course, I am super excited to share this recipe over here. So, here we go!

Spinach Potato Omelette Recipe: Ingredients

Serves: 2 persons

  • 4 eggs
  • 1/8 cup milk
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt (as per taste)
  • 1 green chili
  • 1/2 cup chopped spinach leaves
  • 2 medium-sized potatoes
  • 2 tablespoon chopped spring onions
  • 1 teaspoon garlic paste
  • 2 tablespoons olive oil or butter

Method of preparation

Cooking Time: 20 minutes

  • Peel the potatoes and chop in cubes. Boil in a pressure cooker or pan till soft.  After the potatoes are boiled, chop even further in small cubes.
  • In a frying pan, heat the olive oil. Add the boiled potatoes and garlic paste and fry for 2 minutes. Stir in the chopped spinach leaves and spring onions.
  • Fry for 5 minutes until the spinach leaves are completely welted. Add some salt as per taste.
  • Whisk together the eggs, milk, green chilies, salt, and pepper. The electric blender will make more fluffy omelette.
  • In a nonstick pan, add half of the spinach potatoes mix. Pour half of the whisked egg evenly over the spinach and potatoes.
  • Cover with a lid and heat for 1 minute. Turn the omelette and cook the other side.
  • Serve your spinach potato omelette with bread and ketchup for breakfast.
  • Enjoy!!

We would love to hear from you! If you try this recipe, do leave a comment and rate the recipe! Don’t forget to take a photo, tag @medhyaherbals, and hashtag it #medhyaherbals on Instagram. Eat Well, Feel Happy, and Look Awesome!

Leave a Reply

Your email address will not be published.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
error: Protected Content!
× Namaste! Can I Help You?