Egg Omelettes with a Twist #SarapPeroHealthy

in Hive PH14 days ago

I'll be sharing with you this newly discovered way of cooking egg omelettes with a fun twist 😅

I love eggs. They’re a daily staple for me. I always grab a dozen every time I do my weekly grocery run. Since I’m cutting back on calories lately, I usually stick to the typical (and honestly, boring) boiled eggs. But sometimes, I just crave for something fried.

Omelettes are my favorite way to cook eggs, but as many of you probably know, they’re loaded with calories mostly because eggs tend to absorb a lot of oil. In fact, I’ve noticed that omelettes soak up more oil than the sunny-side-ups do. I’ve been a fan of egg omelettes ever since I first tried them during a trip to Thailand, way back before the pandemic. Their version is out of this world! It’s a must-try when traveling to Thailand. I haven’t been able to replicate it, but I’ve discovered a method of my own that’s healthier and less calorie-dense.

Right now, I have a bunch of spring onions growing in my mini garden. As part of my farm-to-table project, I try to make sure nothing goes to waste. Spring onions tend to grow new shoots quickly but also wither fast, so I make it a point to use them while they’re fresh.

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And now, on to the recipe!

You’ll need:

  • Olive oil (para mas healthy)
  • Lots of spring onions (about 75% of the total ingredients 😂)
  • Eggs (about 25% only of the total ingredients 😬)
  • Salt and pepper to taste
  • A non-stick pan (so we don’t need to use much oil and the eggs won’t stick)

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Should I even call this an egg omelette, or just go all in and name it Spring Onion Omelette? The eggs are just supporting characters at this point! LOL! 😂

It’s seriously delicious!(char lungzzz) I’ve been eating this around three times a week, especially when I take a break from pretending to be a full-on fitness enthusiast. When I’m craving something extra, I pair it with corned beef, Holiday beef loaf or even Ramyun. But today, I just stuffed it into some whole wheat bread.

Go ahead and try this recipe and let me know what you think! 🙂

So technically, @wittyzell invited me to participate, but I’m returning the favor asa na imong entry dzae? Hahaha 😂 Also summoning our moots: @itz.inno, @chillquill, and @appleeatingapple!

* All content is mine unless otherwise noted. All photos taken with my iPhone 14 Pro Max.

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Wow, farm to table! May farm na pala! hahaha
But really, this is just so easy to make and yes, I think this is healthier! How about a scrambled version, one that doesn't output into one big flat scrambled egg but rather fluffy bunkag version? I think that's also another variant to your eggs.

So technically, @wittyzell invited me to participate, but I’m returning the favor asa na imong entry dzae?

Na back to you pa ako sa end LOL

If you use non-stick pan wala jud kay choice kundi ma scrambled eggs jud sya kay mopilit man ang eggs sa pan ug sa poOt at GuhL3t emu nalang jud syang bungkagon 😤😤😤

nah, no cooking expected from me til august mid at least. this office work is killing my cooking routine. lol

😱😱😱 やばい!!!

Oh yeah, it really absorb a lot of oil, whenever I see people cook eggs with lots of oil, ako natatakot sa kanila. Haha. In the house we don't use too much oil when cooking sunny side up and scrambled egg. Just enough oil ba para magisa yong dapat igisa then put the egg next. May instances talaga na didikit sya sa kawali, but kudkurin nalang hahahaha. Anyways the way you cook this looks yummy, 🤤🤤

Thanks po! Yes essential yung non sticky pan para less oil lang magamit at hindi didikit hehehehe

Naks naman oy. Can I get to eat this in the future? Hehehe

Hahahaha! Ali na dalhas Bitong diri ahahaha

Omelette are known to be easy to cook but it's special with this spring onion. It's really taste good and healthy too.