Spanish Oat Omelette

This savory breakfast is packed with lots of veggies typically found in a Spanish tortilla including red pepper, onion, tomato and mushrooms. They pair nicely with oats in the egg mixture for a well-rounded meal.

under 10 mins

Ingredients for servings

    Spanish Oat Omelette

  • 4 egg whites

  • 0.5 cup Quaker Oats

  • Salt to taste

  • 0.5 tbsp black pepper

  • 2 tbsp skim milk

  • 1 red pepper finely sliced

  • 0.5 small tomato finely sliced

  • 2 mushrooms finely sliced


  • Beat together egg white, oats, salt, pepper and milk. Heat a non-stick pan over low flame and pour in half the egg mixture, covering the entire bottom of the pan. Sprinkle slices of red pepper, onion, tomato and mushroom on top and press down gently.

  • Cover the pan and and cook for 1ā€“2 minutes until the vegetables are steamed. Flip the omelette and cook until light golden brown.

  • Make the other omelette with the remaining egg mixture. Serve hot with vegetable side up. Cut into wedges, if desired.

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