By Khanh Ong

This delicious omelette offers a fresh twist on a classic breakfast favourite. It's perfect for lazy Sunday brunches or even an easy weeknight dinner for the family!


  • 3 eggs
  • 1/4 cup of milk
  • 1 teaspoon onion powder
  • 1 pinch of salt
  • 1 tablespoon Tamari (or soy sauce)
  • 2 tablespoon EVOO
  • 1/4 a red capsicum diced
  • 1 clove of garlic finely chopped
  • 1 small shallot finely chopped
  • 1 spring onion finely chopped
  • 1/2 a thumb-sized piece of ginger finely chopped
  • 1/2 a long red chilli finely chopped
  • 20g of grated pecorino
  • 1 tablespoons crispy shallots
  • 1 teaspoon of black pepper
  • 1 cup rocket (or watercress)


  • In a small bowl mix eggs, milk, onion powder, salt and soy sauce. Set aside
  • In a small pan on medium heat add 1 tablespoons EVOO until hot, add capsicum, garlic, shallot, spring onion, ginger and red chilli.
  • Cook for 2-3 minutes until soft. Then remove from pan.
  • Add 1 tablespoon of EVOO into pan and then add the egg mixture on low heat.
  • Pull the egg towards the centre of the pan every 15 seconds with a silicone spatula until 1/2 cooked.
  • Add the veggies back into the pan and then top with pecorino.
  • Cover with a lid for 2-3 minutes until the cheese is melted.
  • Remove omelette
  • Sprinkle crispy shallots over the omelette followed by the black pepper.
  • Garnish with rocket or watercress.
Back to blog