Oatmeal Omelette. image: Essy Roz
My oat omelette has been the star in my clinic for many years.
It made a lot of wonderful people fall in love with It,
And surrender to the wonderful feeling in your body that you get after eating.
When I thought of a recipe suitable for the beginning of the school year,
I knew this was a recipe that just had to go on the blog.
For years it accompanies me and makes so many homes happy,
I realized that it should be accessible to everyone.
The combination of oats in the protein egg portion,
Makes this wonderful bite rich in dietary fiber that will give a stunning feeling of satiety.
It’ll make the omelet a complete meal alongside vegetables and a refined addition of a complex carbohydrate.
And it’ll turn the omelette into a sweet and soft cloud that everyone in the world will want to bite on.
Prepare this wonderful bite in a few super quick minutes.
It’s suitable for both us and the little ones,
It’s wonderfully easy to prepare.
There are two delicious ways to eat it,
And it’s simply wonderful, delightful and magical.
It’s up to you to choose when to eat it,
How to eat it
And what to eat it with.
Arrange a happy plate for yourself,
May you meet this great nutritious bite and celebrate.
Happy, nutritious and joyful days of bites to us all 🙂
Oatmeal Omelette. image: Essy Roz
Oatmeal Omelette. image: Essy Roz
Oatmeal Omelette
Ingredients: suitable for one dish
- 2 eggs
- Pinch of salt
- ¼ cup instant oats (for quick preparation) (For alternatives, have a look at “A little extra from me”)
- 2-3 tablespoons non-dairy / regular milk
Optional toppings:
- Any spice you like
- 2 tablespoons tuna
- 2 tablespoons 2 vegetables cut small and sautéed in a pan such as onions, mushrooms, tomatoes, sweet red peppers, celery, zucchini
- 3 tablespoons finely chopped green vegetables
- 2 tablespoons cream cheese
- A slice of yellow cheese / grated mozzarella / Bulgarian cheese / any cheese you like
Steps:
- In a bowl put all the ingredients, The eggs, salt, instant oats and the non-dairy milk and mix well into a uniform batter. I recommend “scrambling” everything as you would do with an omelette.
- Heat a pan to medium-high heat and oil it a little. Stir the batter one last time (important) and transfer it to the pan. Spread the batter all over the pan.
- Lower the heat a little and cover the pan with a lid.
- When the edges of the omelette begin to stabilize and the top stabilizes a little, turn the omelette on the other side to cook briefly.
Transfer to a serving plate and serve alongside cut vegetables and delicious spreads or make a pampering, nutritious and satisfying sandwich with it 🙂
A little extra from me:
- The omelette can be kept in the fridge in a sealed box for 2 days. I recommend eating in close proximity to preparation time.
- The instant oats (for quick preparation) can be substituted for almond flour / quinoa flour / rice flour / lentil flour / spelt flour (Contains gluten).
- This is a bite that I’ll always choose to eat alongside a tomato.
- You can also prepare the omelette in a scrambled version: simply transfer the batter to a hot, slightly oiled pan and mix it in the pan while cooking.
- You can choose a refreshing spread or dip from my spreads and dips category (click here view the category).
The omelette ingredients. image: Essy Roz
The omelette batter is ready. image: Essy Roz
Heat a pan to medium-high heat and oil it a little. image: Essy Roz
Lower the heat a little and cover with a lid. image: Essy Roz
Turn the omelette over to cook on the other side. image: Essy Roz
Oatmeal Omelette. image: Essy Roz
Oatmeal Omelette. image: Essy Roz
Oatmeal Omelette. image: Essy Roz
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