Oats Egg Omelet (10 mins Breakfast)

Oats Egg Omelet is the perfect breakfast to begin your day. It gets done under 10 minutes and keeps you full for longer. Oatmeal whisked with eggs, spices, herbs, milk (optional) and plenty of veggies, is cooked in a pan to make a healthy breakfast omelet. Whether you want to boost your protein intake or want to include oatmeal more often in your diet, this recipe is just for you.

Egg and Oatmeal Breakfast Omelet

My family loves anything with oats for a quick breakfast and this Oatmeal with milk is made often. But this Oats Egg Omelette is reserved for those days when we look for something savory and not sweet. This has been one of our most loved breakfast for many years now. Sometimes we eat it on its own and the other times it goes into our bread omelette sandwich or gets wrapped in our rotimatic rotis.

For the veggies here I use the basics like onions, green chili peppers, tomatoes, bell peppers and grated carrots. Use what you like or prefer. Honestly you won’t be bored with the egg omelette when you change the toppings. You can use baby spinach, mushrooms or cheese for variations.

I have separate recipes if you want to try out the variations – make the egg and oats mixture here but follow these recipes – Spinach Omelette, Mushroom Omelette and Cheese omelette. This recipe is meat-free but you can throw in some precooked shredded chicken if you want.

Ingredients

• Oats – Use instant oats or rolled oats. If you want to use rolled oats, you need to powder them first.
• Eggs – This recipe uses 2 large eggs. If you want you may make with 5 egg whites (without the yolk) or use 3 small to medium eggs. To prevent the omelette from breaking, avoid using lesser eggs or higher amount of flour. It may work but modifications are required.
• Seasoning – I use black pepper and oregano. Use what you want like chili flakes, chili powder or fresh herbs.
• Milk – This recipe requires a small amount of milk to bind the flour with eggs. If you want you may use plant based milk or even water.

More Oats Recipes
Oats upma
Masala oats recipe
Oats khichdi
Instant oats idli
Instant oatmeal dosa

Photo Guide

Step by step Photo Instructions

1. Wash and chop veggies as needed. I use 2 tbsp onions, 2 tbsp capsicum, 2 tbsp grated carrot, 2 tbsp deseeded and chopped firm tomato. 2 green chilies chopped, cilantro (coriander leaves) chopped finely. You can also use spring onions and cabbage. Prepare and keep these aside.

2. To a bowl add oat flour, salt, turmeric, pepper and oregano or your preferred seasoning. To make oat flour process ¼ cup oats to a fine flour in a mixer or processor. You will get around ¼ cup (heaped) flour.

3. Add 3 tbsp milk to the flour and make a lump free batter. If you follow the ayurvedic food combining rules, then egg and milk do not go well as they are not compatible with each other. So you can use plant milk. Oat milk goes very well for this.

4. Break 2 eggs to the bowl.

5. Beat them all together with a fork until lightly frothy. The mixture must be of a pouring consistency. If your eggs are very small, you may need to add in 1 to 2 tbsp. more milk.

6. Add 1½ tsp oil, butter or ghee to a pan. Heat it.

7. Set the flame to medium. When the pan is hot enough, pour the egg mixture.

8. Mix all the veggies and layer them. Gently press the veggies with a spatula.

9. When the base is firm enough, flip it. Cook until the other side is fully cooked.

10. If you like you can sprinkle pepper and chaat masala.

Serve oats egg omelette hot.

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