by Remo Aguilar- Doctor . Thinker . Life Enthusiast

An Italian omelette by way of veggie cubes and herb garnishing

in Food/Healthy Food/Recipe by

Well, I like omelettes. It’s one of the easiest “recipe” to cook. Also my herbs-basil, tarragon, Italian oregano, chives et. al., needs a little trimming. Viola! I have ingredients. So, I’m making an Italian omelette.

Italian Omelette my way. :)
Italian Omelette my way. 🙂

This serves 1-2 people and is approximately 200-300 calories per serving.


2 medium sized chicken eggs
75 g (6 oz) spam lite cubes
3 x 15ml tbs Olive oil
250 g tomatoes cut in cubes
1 x 15ml tbs chopped basil leaves
1 x 15ml tbs chopped Onion chives
1 x 15ml tbs crushed Garlic
2 x 15ml tbs Onion bulb cubes
3  x 15ml tbs cucumber cubes
pinch of salt and black pepper
1 x 15ml tbs thinly sliced carrots strips
1/2 x 15ml tbs Tarragon, Italian Oregon, Italian basil, onion chives leaves for garnishing
Thinly sliced tomatoes, cucumber, onion, also for garnishing.

Snapshot of my omelette's ingredients :)

What I did:

  1. In a bowl, beat the eggs lightly until even, avoiding “bubbles” to form. Whisked some of the cubes- tomatoes, onions, carrots, cucumber and lightly hand torn leaves of Italian basil, tarragon, Italian oregano then added salt and pepper while lightly stirring it.
  2. Heat the olive oil in a medium non stick frying pan. Added all the cubes-garlic, onions, cucumber, carrots, spam lite, tomatoes and fried it over to until the moisture is gone. That’s about 5 seconds. 🙂
  3. Pour the egg mixture into the pan. Cook over medium heat until almost set (~2 minutes). Carefully fold the set omelette to even out cooking both sides. Don’t burn it!
  4. Sprinkled the omelette with my garnishing.

This omelette is best eaten hot!


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