Spanish Omelette

By April 10, 2018April 6th, 2020Breakfast/Brunch
Spanish Omelete by cooking meals for one

A tasty and versatile meal and a great way to use up your leftover vegetables



Prep time

10 Minutes

Cooking time

10 Minutes


  • 1 teaspoon butter 
  • 2 eggs beaten
  • 1 eschallot, or 1 tbsp chopped onion
  • 2 tbsp chopped red capsicum
  • 1 tbsp chopped red chilli *Optional
  • 1 green shallot, sliced
  • 2 tbsp diced tomato
  • 2 tbsp diced ham *Optional
  • 3 Kalamata olives, chopped
  • 1 tbsp chopped parsley 
  • ½  cup grated cheese
  • black pepper
  • pink Himalayan rock salt


  • Melt butter in non stick omelet pan over medium-high heat
  • Add eggs to pan, swirl around to coat the pan well. Cook until you see bubbles start to form 
  • Combine the remaining ingredients, (except the cheese) and sprinkle evenly over the egg mixture
  • Cover mixture with grated cheese and grill till cooked through and golden brown on top
  • Season with freshly cracked black pepper and Himalayan rock salt
  • Slide the omelette on a plate  or  Flip the omelette over onto itself (half moon) and serve

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