Omelette pan

This post shares some inspiration to a more simple dish that is really quick to make, but still delicious. A frying pan omelette filled with yummy vegetables, from the home delivery that we had.

Simple omelette lunch!

Making a omelette like this is also a perfect opportunity to make use of leftovers. We had some diced turnip with red onion in the fridge that was just perfect to add!

Ingredients used in the omelette.

First, carefully brown the sliced onion in a cast iron pan and then add some chopped greens, we had spinach! Also put the leftovers in the pan and let them be warm. The eggs are whisked together with a small amount of water and then poured over the vegetables. Top everything with pretty tomato slices, salt and pepper! Leave at low/medium temperature until the eggs are cooked. It helps to put a lid over the frying pan.

Stuffed omelette in the cast iron pan.

Look how pretty it became!?

A perfect paleo lunch.

Served with the omelette was a red cabbage and carrot salad and a perfect avocado half. Top the omelette with a click of butter and sprinkle some olive oil on top.

Enjoy simple cooking!

/Cecilia & Magnus


One thought on “Omelette pan

  1. That looks beautiful!

    In the US, that would be called a “frittata” because it’s not folded–omelettes are typically folded in half or thirds. Whatever you call t, it’s a great, quick paleo meal ;o)

    I like to give mine a few minutes for the eggs to begin setting on the bottom, and then I pop it under the broiler for 1-2 minutes (watch carefully!) That makes the top puff and turn golden brown.


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