• Richard Albert

Baked Egg Omelette with Leftover Roast Vegetables

Updated: Nov 15, 2021

Serves: 4 Calories per portion: 149 Price per portion: ~ RM 2.15


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Eggs are not only for breakfast! They’re also good for lunch or dinner as well, and you can prep them ahead too! Cooking with eggs is one of the best ways to use and reduce leftovers. In this recipe we used leftover baked sweet potatoes, baked zucchinis, and fresh baby spinach. Whenever I'm too busy during my personal training sessions in Mont Kiara and I pop home quickly to Sri Hartamas to eat something healthy, I just check the fridge for leftover vegetables! The list of possible vegetables to use is almost endless! You can also add carrots, broccoli, cauliflower and pumpkin just to name a few. This dish is suitable for ovo-vegetarians, and it is also keto and paleo friendly.

Baked egg omelette with leftover baked vegetables, sweet potato, zucchini and baby spinach. All Malaysian healthy ingredients.

One of the reasons why I like using zucchinis, sweet potatoes, pumpkins and baby spinach is because these are all local Malaysian products. They are also super healthy and packed with vitamins and minerals.


Feel free to experiment with the herbs and spices too! Although I used salt and pepper only, you can always try adding turmeric, fresh basil or oregano too. They all go well with egg. I recently started to add mixed seeds to my omelette and scrambled eggs, as they give the dishes an exciting crunchy texture. (It's still lock-down here in Kuala Lumpur and I need some food excitement, lol)

Baked egg omelette with leftover baked vegetables, sweet potato, zucchini and baby spinach. All Malaysian healthy ingredients.

You only need to be careful not to burn the bottom of the baked omelette! The way to do it is to make sure the pan is hot enough before you add the eggs so it will seal the the omelette immediately. At this point cover the lid and transfer it straight into the preheated oven. Make sure your pan is oven proof!


If you don’t have an oven proof pan, don’t worry! When you add the eggs at the beginning, keep stirring it for 30-45 seconds, so it won’t burn in the bottom. This way you’re facilitating the cooking process by mixing it continuously. Turn down the heat to the lowest and cover the pan with a lid. Cook it for about 5 minutes, then simply transfer it to a plate. You can do that by covering the pan with the plate and simply turn the baked egg omelette straight onto the plate.

Baked egg omelette with leftover baked vegetables, sweet potato, zucchini and baby spinach. All Malaysian healthy ingredients.

Can I use more eggs?

Yes, you can! The amount of eggs used is probably dictated by the size of your pan.

Can you prepare this dish ahead?

Yes! Make sure it cools down then keep it in airtight container in the fridge for up to 2 days!

Can I freeze it?

Unfortunately no.



Ingredients and pricing:

1 tablespoon of extra virgin olive oil; RM1.10

2 cups of leftover roast vegetables (see above what you can use); RM1.50

1 cup of loosely packed baby spinach; RM0.70

6 eggs, whisked and seasoned. RM5.40


Total: RM 8.70


Price per portion: Rm 2.15

Preparation:


  1. Heat the olive oil in a pan.

  2. When the oil is hot add the roast vegetables and fry them for 20 seconds to warm them through.

  3. Add the eggs first then the baby spinach straight, stir it, cover with a lid and transfer it into a preheated oven (180 Celsius degrees).

  4. Bake for 5-10 minutes.

  5. Carefully transfer it into a pan, slice it and enjoy!