Vegan Pakistani Omelet
The Pakistani omelet is to Pakistan what pancakes are to America: a hearty, staple breakfast. It is everyone’s favorite and is cooked almost every morning. These omelets are generally served with paratha (a handmade flat bread) or between two slices of toast, like a simple sandwich. It’s also standard to serve them with a cup of chai, which is equivalent to a morning coffee in the west.
This is my mother’s original omelet recipe; my siblings and I grew up eating this omelet nearly everyday. I learned this recipe from her, and I am presenting it here to honor her and her cooking skills this Mother’s day weekend. I was very fortunate growing up in a household that was as rich in culture as it was in flavors. My mother is an excellent cook. She always prepares food with precision and care.
Every cook has their own technique. My mother adds green onion, tomato, green chili, some cilantro and very basic Pakistani seasonings to this omelet. She also adds some baking soda to make the omelet a little fluffy.
I am going to use JUST eggs (with my mom’s permission) to make this omelet vegan. But feel free to use real eggs instead to make it more authentic. JUST eggs do not cook like regular eggs. You have to let them cook a bit longer on low-medium heat and flip them only when they turn golden brown. This can take 5 to 7 minutes.
I encourage you to share your experience in the comments below if you tried this vegan Pakistani omelet recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Vegan Pakistani Omelet
Ingredients
- 4 tbsp Olive Oil
- 1 cup JUST Eggs or 6 small eggs
- 2 strings Green Onion thinly sliced
- 1 Roma Tomato diced
- 1 Small Green Chili diced
- 1 tbsp Fresh Cilantro
- ½ tsp Crushed Red Pepper Flakes
- ¼ tsp Salt or to taste
- a pinch Turmeric
- a pinch Baking Soda
Instructions
- In a small mixing bowl add green onion, tomato, green chili, crushed red pepper, salt, turmeric and baking soda. Mix well. Add JUST eggs and mix again.
- Heat a flat skillet on medium heat. Brush two tablespoons of oil over the skillet, then pour in the egg mixture.
- Reduce heat to low-medium. Cook five to seven minutes or until golden brown, then flip the omelet and cook for another 2 or 3 minutes. Remove from heat.
- Serve while hot with paratha, slices of bread, fruits or salad. Serve with a cup of chai or your morning beverage of choice.