Here’s a recipe for a crispy veggie omelette that doesn’t use a single gram of flour but still manages to be incredibly delicious. The ingredients are simple, but the results are a comforting, aromatic treat that’s irresistible when served hot. The meat and veggies are wrapped in a warm, golden egg mixture that’s both satisfying and nutritious, leaving you feeling energized for the entire day.
In the past, I’d make veggie omelettes and enjoy the shape, but the texture never quite matched that of a real “pancake.” However, once I added baby pumpkin to the mix, the flavor became irresistibly savory and slightly sweet, with a dense, satisfying texture that truly feels like you’re eating a hearty, wholesome pancake.
The other ingredients are everyday staples found in most fridges, so feel free to mix and match based on what you have available. Here I used shiitake mushrooms, crispy sausages, and spinach, but you can easily swap them for shrimp, cherry tomatoes, or whatever else fits your taste. It’s especially friendly for those in a fat-loss phase. 
And here’s a secret: I add a bit of black pepper and salt to the egg mixture before cooking, creating a lovely savory aroma. Then, sprinkle some shredded cheese on top, and voilà—you’ve got a dish that rivals those from an Italian restaurant!
Enjoy the morning sunshine with this dish as your kickstart to the day.
Pumpkin, Sausage, and Spinach Omelette Recipe
Ingredients:
- ½ Baby pumpkin, peeled, seeded, and sliced thickly
- 3 spinach stalks, washed and cut into 6cm sections
- 2 crispy sausages, sliced
- 2 shiitake mushrooms, sliced
- 3 eggs
- ¼ tsp black pepper sea salt (or substitute with 1/5 tsp regular salt + ¼ tsp black pepper)
- 2 tbsp cooking oil
- 1 tbsp minced garlic
- 30g shredded cheese (optional)
- Chopped green onions (optional)
Method:
1、Prepare and Blanch Veggies:
Peel and slice half a baby pumpkin, then blanch the slices in boiling water for 3 minutes. Remove them, then blanch the spinach for about 20 seconds and set aside. (Note: Spinach contains oxalic acid, so discard the water after blanching it.)
2、Prepare the Egg Mixture:
Crack 3 eggs into a bowl, then whisk in ¼ tsp black pepper sea salt (or the alternative seasoning). Set aside.
3、Sauté the Ingredients:
Heat a pan on medium heat, add 2 tbsp cooking oil and 1 tbsp minced garlic. Sauté until fragrant, then add the shiitake mushrooms and crispy sausages. Stir well.
4、Add the Blanched Veggies:
Toss in the spinach and pumpkin slices, sautéing until any excess moisture evaporates.
5、Pour in the Egg Mixture:
Pour the beaten eggs over the veggie and sausage mixture. Before the eggs fully set, use a silicone spatula to gently adjust the ingredients and evenly distribute them in the pan.
6、Cook and Serve:
Lower the heat, cover, and cook for 3–5 minutes. Sprinkle 30g shredded cheese on top and cover again, letting it rest for 10 minutes. Garnish with green onions if desired.
This veggie omelette is crispy, filling, and perfect for a healthy, satisfying meal. The addition of the pumpkin provides a sweet richness that pairs beautifully with the savory ingredients. Enjoy!
