If you are not sure how to start including oats in your meal, then this oats omelet recipe is the right place to start with! Easy and tasty, this oats omelet will become your go-to breakfast at least twice a week!
Let’s first tackle the very first doubt or apprehension that must be building inside your head as soon as you heard about oats omelet or omelet with oats added to it! Yes, that’s exactly what this dish is.
Does this oats omelet even taste good? Or do we have to force eat this in the name of healthy food?
Your favorite omelet, the regular one which has been the primary attraction of your breakfast till date, will now become an even healthier choice just because of addition of oats to it! And no, this oats omelet will not taste tough or chewy at all if you follow this basic recipe to the tee!
I urge you to take my words on face value and try making this soon, may be tomorrow! I can bet that you will come back to thank me! This oats omelet loaded with veggies turns out very soft with melt-in-mouth texture every time and that too without using any cheese or cream.
All you need to ensure is the ratio of oats, eggs and water. I used 2 eggs, one-fourth cup oats and one-fourth cup of water which churn out the perfect oats omelet every time and it makes right portion of breakfast for 2 adults.
If you add too much of oats in the omelet mixture, it may turn out to be tough and may even break while trying to flip it over in the pan; so just maintain the above ratio and you will be sorted! But you can easily double up this recipe if you want to make it for 4 servings.
What additional benefit you get by adding oats to your omelet? Why should you even add oats to your omelet?
We all know that egg is a wonderful source of protein. Having an egg daily is recommended for healthy adults as egg has enormous nutritional benefit as well other than protein. And then if you load up the omelet with veggies, you also get your quota of fibres.
Then what additional benefit oats will add to the table? I can list down hundreds of health benefits of oats and I am sure you can read them on various credible portals. I am not going there now (may be later!).
Although we all know that oats is good for us, we often struggle to decide how to include them in your regular meals; am I right? Beautiful pictures of oatmeal porridge topped with colourful raspberries, blueberries, blackberries are good for eyes, but ultimately it’s only that soggy oatmeal beneath!
And we don’t even get these colourful berries so easily in India! So we neither get the look nor the taste! I know even the thought of having this soggy oatmeal porridge in the morning is very off-putting in itself and that’s why you have always kept this superfood away from you!
Not anymore! This oats omelet with veggies is the right place to start with if you are first timer with this whole grain. This oats omelet tastes exactly like a regular egg omelet with some crunchy veggies; you will not taste the oats at all but it will do its magic to your health!
Additionally, the oats omelet will curb your hunger for a longer time preventing you from unnecessary snacking. My recipe is good enough for 2 servings with one egg and one-eighth cup of oats per serving. So you see, adding oats to your omelet not only offers you a tasty breakfast but also keeps you fuller and energetic for the day!
How can I quickly make this oats omelet without referring the recipe every time? After all this is a breakfast recipe which needs to be churned out fast!
If you are already habituated to make a regular egg omelet, then making an upgraded version i.e. this oats omelet will not feel much of a hassle. What you can do to expedite this process is to keep the oats flour ready beforehand.
I buy old fashioned rolled oats in bulk and make the oats flour out of it by just processing it dry in the grinder. You can keep a big batch of oats flour ready so you don’t have to do the same for single portions every time.
When you are ready to make your oats omelet, just take one-fourth cup in a mixing bowl and add one fourth cup of water and give a good mix. Then prep the veggies and eggs.
A mini chopper is a very handy tool if you make omelet on a regular basis for your breakfast. You can simply put all your peeled and washed veggies altogether in it and process them to chop finely.
Once veggies are chopped, crack your eggs in it and process for just few seconds more. Then transfer the egg and veggie mixture to the same mixing bowl with oats. Give a good whisk using a fork or a wire whisk whichever you have handy.
And your healthy omelet mixture is ready to be cooked. Heat up your skillet with a teaspoon of oil of your choice and spread the egg mixture evenly on it. Leave it undisturbed for 5 minutes. You can cover the skillet to let it cook faster.
After about 5 to 6 minutes, the omelet should release in the skillet on its own and it should be very easy to flip over. After flipping it over let the other side cook for 5 more minutes.
And you are done with your nutritious and fulfilling breakfast!
Can I load up my oats omelet with chicken or shrimps instead of veggies all the time?
Of course you can! But just be careful not to overdo it! You also have to keep your calorie intake in check! Chicken, shrimps and egg are good sources of protein, but they also come with their quota of calories and fats as well.
You can add about 50 grams of cooked chicken breast in 2 servings of your oats omelet. Confused about how much 50 grams of chicken would look like? About one-fourth cup.
You can blanch the chicken breast in salted water; then shred and add them to the omelet mixture. Give a good mix and continue to prepare the omelet as instructed. Only additional step would be to blanch the chicken.
If you are a shrimp lover, then add about 4 to 5 small to medium shrimps in each serving of your oats omelet. If you have large shrimps, then chop them into bite sized pieces so that it’s easier to grab a bite while savouring this delicacy.
Just sauté the shrimps in half a teaspoon of olive oil with salt, pepper and one clove of grated garlic before adding the egg-veggie mixture to the skillet. Then continue cooking the omelet as usual.
Bonus recipe: If you are fond of shrimps and eggs, then you would love this Korean prawn pancake which is nothing but omelet with shrimps and spring onions. Try it out!
- Eggs – 2
- Rolled or instant oats – ¼ cup
- Onion – ¼ cup grated
- Carrot – ¼ cup grated
- French beans – ¼ cup finely chopped
- Spring onion/scallion – ¼ cup finely chopped
- Fresh red or green chili – 1 or 2 as per your taste, finely chopped
- Turmeric powder – ¼ tsp
- Salt and pepper to taste (I used about 1 tsp of pink Himalayan salt and ½ tsp of pepper powder)
- Oil of your choice (olive oil or cold pressed sunflower/canola oil) – 1 tsp
- Process the dry oats in a grinder to make a fine powder. Transfer the oats powder to a mixing bowl and gradually add one-fourth cup of water. Mix well to make a lump-free mixture.
- Now add all the veggies one by one to the same mixing bowl stirring well after each addition.
- Finally add the eggs and beat the mixture well using a wire whisk or a fork. Add turmeric, salt and pepper to taste. Give a final good mix.
- Heat the oil in a small (about 8-inch) cast iron or non-stick skillet. Once the oil is hot, pour the omelet mixture on the skillet and using a spatula spread the mixture evenly all over the skillet.
- Cover the skillet and let the omelet cook for 5 minutes on low heat. Do not try to flip it over too quickly as it may break.
- After about 5 to 6 minutes, check if the base of the omelet is cooked enough and can hold its shape while flipping.
- Once it’s ready, flip is over and cover & cook the other side for 5 more minutes.
- And your healthy oats omelet breakfast is ready to serve! Don’t load it with ketchup or any other bottled sauces if possible and savor on its own! Enjoy!