Vegetarian Delicacy

Indian-Style Omelets with Vegetables

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(1 vote)
Indian-Style Omelets with Vegetables
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Health Score:
89 / 100
35 min.
ready in 45 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie435 cal.(21 %)
Protein16 g(16 %)
Fat36 g(31 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D4.7 μg(24 %)
Vitamin E3.5 mg(29 %)
Vitamin K24.5 μg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.3 mg(21 %)
Folate129 μg(43 %)
Pantothenic acid3.6 mg(60 %)
Biotin42.1 μg(94 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C22 mg(23 %)
Potassium599 mg(15 %)
Calcium103 mg(10 %)
Magnesium54 mg(18 %)
Iron3.9 mg(26 %)
Iodine19 μg(10 %)
Zinc2.6 mg(33 %)
Saturated fatty acids21.5 g
Uric acid49 mg
Cholesterol475 mg
Complete sugar9 g


4 Tbsps Shredded coconut
½ tsp Red pepper flakes
4 scallions
250 grams shiitake mushrooms
250 grams Grape tomato
20 grams ginger
2 garlic cloves
8 eggs
4 Tbsps Ghee
100 milliliters Coconut milk (unsweetened)
freshly ground peppers
1 pinch ground Cumin
1 pinch ground cilantro
1 Tbsp Lime juice
cilantro (for garnish)
How healthy are the main ingredients?
shiitake mushroomCoconut milkGheegingergarlic cloveegg

Preparation steps


Toast the grated coconut in a dry skillet until fragrant. Remove to a bowl and mix with the chile flakes. Rinse, trim and cut the scallions into 5 cm (approximately 2-inch) long lengths. Remove some of the green tops of the scallion and thinly slice for garnish. Clean the mushrooms and cut into quarters. Rinse and halve the tomatoes. Peel and finely chop the ginger and garlic.


Preheat the oven to 80°C convection (approximately 175°F) .


In a bowl, beat the eggs and season with a little salt. Heat 2 tablespoons of the ghee in a skillet and pour in about 1/4 of the egg mixture. Saute briefly, turn the eggs over and cook on the second side. Place on a baking sheet and keep warm in the oven and while you cook the remaining omelets.


 Heat the remaining ghee in a skillet and saute the garlic and ginger until softened. Add the onions and mushrooms to the pan and cook over high heat until al dente,  2-3 minutes. Season with salt, pepper, cumin, coriander and lime juice. In a small saucepan, heat the coconut milk until foamy and fold into the vegetables. Add the tomatoes to the pan and season with salt and pepper.


Divide the vegetable filling among the omelets and fold to enclose. Sprinkle with chile and coconut flakes. Serve garnished with the scallion strips and cilantro leaves.