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How to Make a Spanish Omelet with Veggies

Updated on December 27, 2013
janikon profile image

Stuart has spent three years trying to convince his boyfriend he is not hiding books under their bed and they are certainly not multiplying.


We are living in a fat world - yes, even your skinny friends are living in the same expanding world. Obesity is a growing concern for health officials all over the world, according to Forbes magazine, Canada - were I live - 61.1% of the residents are at an unhealthy weight. And, what is worse, now we are raising fat children. There is a veritable epidemic of fat raging through the country and how are we coping? Let me just order an extra large pizza with a side of cheesy bread and six dipping sauces before I answer that question - I'm feeling a bit peckish.

What can we do to slim down before we're making the hard decision between the yellow or polka dotted Muumuu - the yellow one, anything with polka dots will make you look larger. Both my grandmother and mother were firm believers in family - home-cooked - dinners and we were only allowed take-out on long trips to the cottage and treat nights, the thought of paying someone else to make our food daily was preposterous to them. The worst part was trying to justify to my grandmother spending some of my allowance on Kernel's flavoured popcorn - she was horrified that I spent over five dollars for popcorn. The simple answer to shedding some weight is good diet and exercise - I credit my slimness to my childhood foundation of healthy eating and exercise (even when I would have rather stayed inside and watched television).

I'm a semi-athletic vegetarian living with one of my friends and it is really hard to remain 'healthy' and 'active' when you are working to make ends-meet. Though, the best part about being poverty-stricken is it forces you to cook your own meals and plan them out in accordance to your budget. Which is good - unless you're having a sad fat day and just want to gorge yourself with chips before washing it down with alcohol to numb the pain.

What is my favourite meal of the day? Oh, it would be breakfast. And when there is a chance to use left over veggies, cheese and egg in one recipe and it still being a tasty meal - I'm on board wielding my frying pan - which is why I love the Spanish Omelet .



2 tbsp (30 ml) olive oil
2 firm medium potatoes (though I prefer red potatoes)
1 green pepper
1 small eggplant
1/2 tomato (diced)
1 onion
1 clove garlic
2 eggs
1/3 cup cheddar, or swiss, cheese (i also like to sprinkle blue cheese in the mix for a bite)
Pinch of salt and freshly ground pepper
2 tbsp (30 ml) chopped fresh parsley

The recipe is pretty straight forward which is good for kitchen newbies like me - seriously, I'm the kind of twenty-something who wants to die after he burns a batch of cookies - and is pretty hard to screw up. Unless you over cook it, I've done this, it takes on the texture of warm rubber. You just need to remember to go slow and relax, it's just breakfast.

Dice the potatoes and brown them in the oiled frying pan, you want to use about one tbsp of the oil while doing this. You want to use medium heat when browning the potatoes and turn them often to avoid charring on one side. Dice the green pepper, eggplant and tomato. Chop the onion and garlic, you want them to be fine - this can be good forum to express any anger you've been holding onto. The onion will also probably cause you to cry out the rest of the emotion you've been clinging to all week. Combine the veggies, garlic and potatoes and saute for eight to ten minutes, stirring often to avoid burning. Also, you can take this time to imitate one of the Food Network hosts and season to your liking with the salt and pepper. Leave to cool.

Beat the eggs into submission with your whisk and then add some salt, possibly pinch in some salt and sprinkle in some parsley for colour. Stir in your veggie and potato mixture. You want to heat the frying pan on medium heat and add another tbsp of oil before pouring in your egg mixture. Remember to spread smooth it lowers the chances of the omelet cooking evenly. Let it set on a low heat, again to make sure you're not burning the bottom while the top hangs out uncooked and feeling little love. When the bottom is firm enough to move, add the shredded cheese of your choice and if you're feeling adventurous the crumbled blue cheese. You can add a little more oil to the pan, if you feel the omelet is sticking, and flip it over. Cook until both sides are golden brown, divide in quarters and serve immediately.

I suggest serving with a small spinach or fruit salad, two pieces of multigrain toast and a glass of grapefruit juice. You will be amazed how good you feel the rest of the day after such a nutritious breakfast, if anything it will give you enough energy to stand in line for a McFlurry while on your lunch break.


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    • janikon profile image

      Stuart A Jeffery 5 years ago from Toronto, Ontario

      Thanks for the shares. This is one of the most delicious omelettes I have ever tasted, tell me what you think when you eat it.

    • coffeealera profile image

      coffeealera 5 years ago

      That is one hell of an omelet! I am all for staying healthy, so I think I'll try that next weekend.

      By the way, I tweeted this to my followers on two profiles.


    • Rachelle Williams profile image

      Rachelle Williams 6 years ago from Tempe, AZ

      I absolutely love the combination of eggs and fresh vegetables. I would use blue cheese, and I would probably add feta cheese as well. This sounds absolutely scrumptious!

    • janikon profile image

      Stuart A Jeffery 6 years ago from Toronto, Ontario

      @suziecat7 thanks for the compliment. i hope you do try the omelet soon because it is FANTASTIC - truly energizing.

    • suziecat7 profile image

      suziecat7 6 years ago from Asheville, NC

      This sounds so good - love your writing too. I will try this soon. Thanks.

    • flagostomos profile image

      flagostomos 6 years ago from Washington, United States

      That just looks delicious. The spinach part is what calls to me the most. Thanks for the share!