I love omelettes because they are such a simple, low budget, high-protein, and can be as nutritious as the fillings you choose to fill them with. For me, this scramble egg recipe is another delicious side dish that I can whip up last minute before having meal. – Here is my favorite recipe. Feel free to adapt things to your taste, too!
This omelette is made with chopped vegetables, most commonly with scallions, red bell and green bell peppers and red onions. The filling options are endless! Try with onions, mushrooms, zucchini, or garlic chives. You can also add ham, bacon, or cheese, if you want.
For 3 eggs, you can pour the egg mixture into the pan 2 or 3 times. There are no hard and fast rules.
Tips for making this scramble eggs
- Preheat the pan until it feels hot when you place your hand 2 to 3 inches above the bottom of the pan.
- Do not overcrowd the egg mixture with the fillings. It would be harder to roll up.
- Be patient and cook the eggs over gentle heat. If the heat is too high, you’ll end up with tough eggs that will break when folded.
- Use a spatula.
- Use a small skillet if you want your rolls to be thick.
Ingredients
- 3 large eggs
- hopped scallion, red onions and bell peppers
- Salt to taste
- oil for frying
Add Orgagoods Habanero with Garlic Hot sauce for some heat.
Did you make this recipe?
I'd love to know how it worked out for you! Feel free to drop a comment here and share a snapshot on Instagram with the hashtag #orgagoods - I'm excited to see!