Agile in the kitchen

Everything omelet

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Sometimes you want a quick dish that uses the leftover food you have in the fridge and this is exactly what this everything omelet recipe is. A tasty dish, rich in protein and fibers that belongs both at lunch time and at a lazy Sunday brunch.

It is the end of the holiday season and you might have some bits and pieces of random food lingering at the bottom of the fridge. Leftover food are nice for a few days, but by now you might desire something a bit different. That is when this low-key everything omelet is easy to whip up. With a few eggs, a frying pan and all the bits and pieces, you can make a lovely quick lunch. No waste cooking at its best.

Ingredients to an everything omelet is laid out on a blue cloth. Shredded cheese in a glass bowl, a stalk of green onion, two eggs, half a tomato, a bunch of black olives in a glass bowl and a bowl of balsamic vinegar.
Ingredients to an everything omelet laid out

Substitutes

The best about this dish is that the substitutions are endless. Take what you have in the fridge and use it. Start with the base of eggs, the amount depends on the size of your appetite and the amount of leftovers you have. I usually use two or three eggs depending on how hungry I am.

Omelets are easy to make, and require almost no cooking experience and it doesn’t matter if it looks a bit sloppy at times. Sometimes I fill my omelet so much that it is difficult to turn it and it flops on to the plate, but it doesn’t matter what it looks like, it is more important that it tastes good.

Add in a dash of balsamic vinegar for a sweet kick to your dish.

An everything omelet is cooking in a black frying pan on a gas hob.
Cooking an everything omelet

Freezable

This is not a dish that you can freeze. It is rather the opposite that you can use this recipe to avoid throwing away food that is not suitable for freezing.

Variations

No eggs but rice? Make everything fried rice instead. Just as easy, just as delicious. Wok all ingredients on high heat. Add stir fry sauce and you have another quick lunch using leftover food and avoiding throwing things out.

I enjoy cooking these dishes that eliminates food waste and comes together quickly. What do you like to have in your omelet? Plain eggs only or do you have a favourite go to? Let me know in the comments below.

Everything omelet plated on a black plate on top of a green cloth, the omelet is folded in quarters and sprinkled with feta cheese. There is also a green salad with some tomatoes on the same plate.
Print Recipe

Everything omelet

A perfect way to make sure all those loose ends in your fridge gets eaten before it is too late
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Lunch
Cuisine: Basics
Keyword: eggs, vegetables
Servings: 1 portion

Ingredients

  • 3 eggs
  • 1 tbsp oat milk
  • ½ dl olives
  • ½ dl sun dried tomatoes
  • 25 g feta cheese
  • A pinch of salt
  • 1 tbsp oil

Instructions

  • Whisk eggs, oat milk and salt.
  • Add olives and sun dried tomatoes.
  • Add oil to a frying pan and add the egg mixture, let it sit in the pan for a few minutes, before moving the pan around to distribute the eggy parts that have yet to stabalise.
  • Check the underside after about five minutes, when it starts to brown, fold in half (and quarters if you as me can’t move an omelet nicely on to a plate).
  • Let cook for another few minutes, then take off heat and slip on to a plate.
  • Crumble feta cheese over your omelet.
  • Serve with leftover lettuce and cherry tomatoes, or whatever else you have in the fridge you need to eat before it goes bad.