Breakfast eggs at home can become a bore and although extremely simple can be difficult to master. This is an extremely easy, tasty change from the usual weekend egg dish. It is also a healthy alternative, as egg whites can suplement the whole eggs and a non-stick pan can replace any oil used. Vegetables included in omlette are suggestion only, any vegetables can be such as capsicum, brocolli, etc…

  • Yield: serves 4
  • Difficulty: Easy
  • Total: 20 mins
  • Active: 20 mins

Ingredients (12)

  • 2 cups jasmine rice
  • 1 medium onion, diced
  • 2 gloved garlic, finely chopped
  • 1/2 teaspoon ginger, finely chopped
  • 1 tablespoon olive oil
  • 1 medium zuchini, sliced and halved
  • 4 small mushrooms, sliced
  • 6 eggs, whisked (or 2 whole eggs and 6 egg whites for lighter option)
  • 2 tablespoons milk
  • salt and pepper
  • 1 tablespoon sesame oil
  • Soy sauce, extra


  1. Cook jasmine rice, as per usual. Set aside.
  2. Heat oil in large non-stick frying pan.
  3. Gently saute onion, garlic and ginger until onion is transparent and cooked.
  4. Add zuchini and mushroom, fry for a further few minutes until lightly cooked.
  5. Whisk eggs in a bowl, add milk and salt and pepper.
  6. Add cooked ingredients to bowl with egg.
  7. Turn pan to high and add sesame oil, heating oil in pan for a minute.
  8. Add egg and vegetable mixture to pan and ensure even distribution of ingredient. Turn down pan immediately to low.
  9. Shake pan occasionally to ensure omlette is not stuck to the bottom. If able, fold omlette over, or can cook top by placing pan under a grill for a few minutes.
  10. Serve omlette on jasmine rice with extra salt and pepper. Can also serve with soy sauce if desired.