TEMPEH OMELETTE

Curious on how to make a funky omelette that’s flavorful, vibrant, and packed with deliciously sautéed fillings? There’s no question that this tempeh omelette I whipped up is one for the books and will definitely have it from time to time. Omelette’s are super easy to make, but this particular one is truly a vegetarian delight.

To not overcomplicate things, omelettes can be eaten for breakfast, brunch, lunch, or dinner. The cool part is that an omelette can be made in a gazillion different ways, you can add your favorite fillings such as meat, veggies, sauce, cheeses, even tempeh or tofu (like I added in this one). There are endless combinations to explore with!

So, if you’re wanting to make a basic omelette – there isn’t much to it, all you really need are eggs, oil (I prefer olive, avocado, or coconut oil), salt, and pepper. But, if you’re in a funky and creative mood to make a colorful omelette, here’s how I made mine! (Doesn’t it look like the Mona Lisa? – just kidding I’ll relax..)

WHAT YOU NEED FOR THIS TASTY TEMPEH OMELETTE

Making this omelette was quite simple, all you need is some fillings and a pan with oil to throw them on top of! Here’s a little breakdown of the ingredients I used.

• Eggs: A couple eggs will do the trick, but those that have a large appetite can use 4, like I did!
• Salt & Pepper: Okay these go a long way, especially when making omelettes because when cooking the eggs with salt, it makes the omelette look fluffier and fuller. There’s probably a more scientific way of explaining how it works, but I’m not a doctor 🙂
• Oil: Adding some oil on the pan before adding the eggs or fillings is the first step, you can use olive oil, avocado oil, or my favorite – coconut oil!
• Fillings: The way I sautéed the tempeh really made it taste like chicken!
  • Garlic
  • Onions
  • Purple Cabbage
  • Tempeh
  • Carrots
  • Spices:
    • Ajika Seasoning
    • Curry Powder
    • 21 Seasoning
    • Sea Salt
    • Paprika

Check out the printable recipe with details below.

HOW TO MAKE A TEMPEH OMELETTE

First step in all of this, I made sure to use a non-stick pan, which are great for omelette making! It makes everything easier when it’s time for the fold.

• Saute the filling. It’s good to start off with sautéing the fillings first, since this might take the longest. Then once that’s done, you can set it aside and let it relax until it’s time to add it on top of the omelette.
• Mix the egg base. Crack the eggs, add it to a bowl with salt & pepper, then whisk it up.
• Cook the egg base. Okay so the key here is to cook on low heat and not do what I did, cooked it on medium/high heat and made it a little crispy (which actually added some texture to it). Learn from my mistake!
• Add the delicious fillings. Now this is where everything comes together. Add the filling and gently fold one half of the omelette to the other side. Then slide it onto a plate. Bam! we did it!

HOW TO MAKE A TEMPEH OMELETTE RECIPE VIDEO

Want to visually see how I made this omelette? I’m with you – Check out the recipe video below.

WHAT KIND OF FILLINGS SHOUD YOU ADD?

Personally, I love the savory taste of caramelized garlic & onions, mixed with spinach, onions, fresh basil, and even a little goat cheese. When it comes to fillings, there’s no limit on what you can add, the world is at your feet, the sky is the limit, the oyster is your world… wait I think I said that one backwards – ha! But I’m sure you get the point 🙂

If you make this tempeh omelette or any version that you prefer best, I would love to hear about it down in the comments below!

Here’s the printable recipe

TEMPEH OMELETTE

Frank Romano

No more basic omelette’s – funk it up and start creating colorfully filled, healthy and delicious omelettes for breakfast, lunch, or even dinner!

5 from 1 vote

Print Recipe

Prep Time 7 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Main Course

Cuisine American

Ingredients

  

BASE OMELETTE

• 4 large eggs
• Ground Himalayan sea salt & black pepper, for taste
• 1/2 Tbsp Tablespoon olive, avocado, or coconut oil

TEMPEH OMELETTE

• Tbsp Tempeh
• 1 Tbsp Garlic
• 1 Tbsp Onions
• 1/2 Cup carrots
• 1 Cup Purple cabbage

SPICES USED

• Ajika seasoning
• Curry powder
• 21 seasoning
• Paprika
• Sea salt & black pepper

Instructions

 

FILLING

• I personally like to saute ingredients in a skillet, rather than a non-stick. The taste is better.
  
• Add oil, let it heat up for a bit on medium-low heat, then thrown in the fillings. I like to saute the onions & garlic first until caramelized, then I add the rest of the good stuff.
  

BASE

• Add eggs into bowl, whisk, then add black pepper & sea salt – whisk until a little frothy.
  
• I like to use a non-stick pan when it comes to making omelettes. Super easy to fold, it works like magic.
  
• After 2-3 minutes, or until the top is a little wet but not too runny, add the fillings and fold when ready.
  
• Slide that puppy onto a plate then garnish it to make it look pretty!
  

Keyword omelette recipe, tempeh omelette, vegetarian omelette

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