Easy Vegetable Omelette

Easy Vegetable Omelette | Add A Little

In the midst of revision, I’m ALL about the quick, tasty and nutritious meals. As much as I’d like to have a delicious 3 course meal every day, it’s slightly unrealistic!
Today I’ve brought you a wonderful, easy recipe that can be catered for anyone.

Easy Vegetable Omelette | Add A Little

I had a hankering for eggs the other day and make the most delicious omelette, packed with sauteed garlicky vegetables and topped with a fresh kale and tomato salad. It was filled with protein, good fats and vegetables to keep me going.

This is perfect for any meal of the day and would also be delicious with a slice of rye or sourdough – yum!Easy Vegetable Omelette | Add A Little

Easy Vegetable Omelette dairy free, gluten free
Serves 1

This is one of the easiest meals to make – 10 minutes from start to finish! Feel free to add any vegetables or herbs you like, I think chives or basil would work really well here. If you wanted to really spice things up, I think pomegranate would work wonderfully sprinkled on top to give it a sweet pop!

For the omelette:
1 or 2 eggs
1/2 zucchini, sliced thinly
Handful of kale or spinach
1 clove of garlic, minced
Extra virgin olive oil
Salt and pepper, to taste

For the salad:
Handful of kale
Handful of cherry tomatoes
Extra virgin olive oil
Apple cider vinegar
Salt and pepper, to taste

Mix the kale in a bowl with olive oil and vinegar and massage until softened. Add the tomatoes and set aside.

Whisk the egg(s) and set aside.

Sauté the garlic in some olive oil in a pan and once fragrant, add the zucchini and kale and season.

Set the vegetables aside when cooked.

Heat a bit more oil in the pan and add the whisked eggs.

Let them sit for a minute or two and when it starts looking dry around the edges, add the vegetables in on one half. Flip the eggs over to make a semicircle shape.

Let the omelette cook for another minute and serve immediately with the salad on top.

Easy Vegetable Omelette | Add A Little




This recipe will change your life.

Ok, I miiiight be being a bit dramatic here!

But in all seriousness, this is one of my fabourite sides. Tamagoyaki is a Japanese sweet omelette made of egg, dashi and sugar.
It’s super delicious – Fluffy, sweet and light!
Some people don’t add the dashi stock, but I highly recommend adding it as it gives such a great flavour!

My mums been making this ever since I was a child, so it’s really a childhood favourite of mine! I can’t really take credit for this recipe, but I feel like it needs to be shared. I hope you enjoy it as much as me! 🙂

Ps. Sorry for the random photos, I was too hungry so it was a bit of a quick ‘photo shoot’ 😛


Tamagoyaki gluten free, dairy free
Serves 3

3 medium eggs
3 tbsp liquid dashi stock
2 tbsp brown sugar
Tiny pinch of salt
Sunflower oil (or any neutral oil)

Mix all ingredients apart from oil.

Heat up your pan and once it’s hot add sunflower oil, then lower heat.

Pour 1/3 of the egg mix in the pan.

Fold it over itself and press against the edge of the pan. Pour in another 1/3 of the mix and fold the egg the other way (so the egg ‘roll’ ends up on the other side).

Repeat until all mixture is gone.

Optional: Roll in bamboo sushi mat to get a perfect square shape.

Leave to cool for a few minutes then cut.