How to Make Vegetable Omelette with Spinach and Tomato (Traditional & Healthy Version)
Vegetable Omelette with Spinach and Tomato is a wholesome breakfast staple in Malaysia, celebrated for its vibrant colours and nourishing ingredients. While omelettes are globally enjoyed, Malaysians love infusing local produce such as bayam (spinach), tomato, and aromatic herbs like daun bawang (spring onion) and daun ketumbar (coriander). This dish is a perfect harmony of Malaysia’s multicultural cuisine, blending influences from Malay, Chinese, and Indian kitchens, where eggs are often a breakfast favourite. With a touch of pandan and lemongrass, this omelette carries subtle local flavours that tantalize the palate. The Vegetable Omelette is not only easy to prepare but also highly adaptable to Malaysian tastes. It’s light yet filling, making it ideal for busy mornings or leisurely brunches. The combination of spinach and tomatoes adds freshness, while eggs provide a rich, creamy texture. Whether served with a side of sambal or eaten on its own, this omelette is a delicious way to start the day. It’s a great choice for vegetarians and anyone seeking a balanced meal, reflecting Malaysia’s love for wholesome, multicultural food.
Ingredients
- 4 large Eggs (Telur ayam)
- 1 cup Spinach (Bayam, chopped)
- 1 medium Tomato (Diced)
- 2 stalks Spring onion (Daun bawang, sliced)
- 1/4 cup Coriander leaves (Daun ketumbar, chopped)
- 1 small Pandan leaf (Daun pandan, finely sliced)
- 1/2 stalk Lemongrass (Serai, finely minced)
- 2 tablespoons Low-fat milk (Susu rendah lemak)
- 1/4 teaspoon Salt (Garam)
- 1/4 teaspoon Black pepper (Lada hitam)
- 1 teaspoon Olive oil (Minyak zaitun)
Step-by-step instructions
Step 1 · Prepare all vegetables: chop spinach
Prepare all vegetables: chop spinach, dice tomato, slice spring onion, and mince lemongrass. Set aside.
Step 2 · Crack eggs into a bowl
Crack eggs into a bowl. Add low-fat milk, salt, and black pepper. Whisk until well combined and slightly frothy.
Step 3 · Add chopped spinach
Add chopped spinach, tomato, spring onion, coriander, pandan, and lemongrass to egg mixture. Stir to combine.
Step 4 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Pour in the omelette mixture and spread evenly.
Step 5 · Cook covered for 5-7 minutes until the edges set
Cook covered for 5-7 minutes until the edges set. Gently lift sides with a spatula to prevent sticking.
Step 6 · Flip the omelette carefully or fold it in half
Flip the omelette carefully or fold it in half. Cook for another 3 minutes until fully set and lightly golden.
Step 7 · Remove from heat
Remove from heat. Let it rest for 1 minute before slicing. Serve warm with optional sambal or salad.
Why this recipe is healthy
With minimal oil and a variety of vegetables, this omelette supports weight management and heart health. It’s low in calories, high in protein, and contains complex carbohydrates from the vegetables. The use of local herbs and spices enhances flavour without extra sodium or fat. This recipe is perfect for those seeking a balanced, nutrient-dense meal while enjoying Malaysian flavours.
A note on tradition
Egg-based dishes are a staple in Malaysian homes, often enjoyed for breakfast or light lunch. The addition of spinach and tomato reflects Malaysia’s love for fresh, locally grown produce. The use of pandan and lemongrass is common in both Malay and Peranakan cuisine, adding depth to everyday meals. Omelettes are versatile and found across all regions, from Penang to Johor, making them a beloved part of Malaysia’s culinary landscape.