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oat omelet cut into pieces served with tomato chutney

Quick Savory Oat Omelet Recipe

Got tired of making oats the same way, so I mixed them with eggs, spiced vegetables, and cumin and cooked it flat like an omelet. They are crispy outside, slightly dense inside, and nothing like regular oatmeal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 Serving
Course: Breakfast
Cuisine: Indian
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Omelet
  • 30 g rolled oats
  • 2 eggs 3 if you want it thicker or more protein
  • 2 pinches cumin seeds
  • 2 green chilies chopped
  • Half an onion finely chopped
  • Half a tomato chopped
  • 7 to 8 fresh cilantro leaves finely chopped
  • 2 pinches salt
  • Oil for cooking butter or ghee also work
For the Tomato Chutney (Optional)
  • 1 tomato
  • 2 green chilies
  • 1 pinch powdered white sugar
  • Salt to taste

Method
 

Dry Roast the Oats:
  1. Add oats to a dry pan on medium heat.
  2. Stir constantly for 3 to 4 minutes until you smell a nutty, toasty aroma. That's when they're ready.
Mix with Vegetables:
  1. Add the roasted oats to a bowl with the cilantro, tomato, onion, and green chilies.
  2. Mix so the oats are evenly distributed through the vegetables.
Add the Eggs:
  1. Crack two eggs into the bowl and mix everything together.
  2. The mixture will look wet and loose. The oats will absorb the egg as they sit.
Sizzle the Cumin:
  1. Heat the frying pan and add enough oil to coat the bottom.
  2. Add the cumin seeds and let them sizzle for about 30 seconds until you hear them crackle and smell the aroma.
Pour, Spread, and Cook:
  1. Pour the mixture into the pan and spread it flat across the whole surface, like a flatbread.
  2. Cook on medium heat for 4 to 5 minutes without touching it. The edges will set and the surface will look less wet when it's ready to flip.
Flip with a Plate:
  1. Turn off the heat, and place a large flat plate over the pan, then flip the whole pan upside down so the cooked side lands on the plate.
  2. Slide the omelet back into the pan with the uncooked side facing down. Turn the heat back on and cook for another 3 to 4 minutes.
  3. Once both sides are golden and firm, slide onto a plate and cut into four pieces.
Make the Chutney (Optional):
  1. Blend the tomato, green chilies, sugar, and salt into a smooth paste. No cooking needed.

Notes

You can cook in butter or ghee instead of oil, the Ghee will gives a faint nutty taste that will pair well with the roasted oats.