You are currently viewing Scallion/Green (Spring) Onion Omelet Recipe

Scallion/Green (Spring) Onion Omelet Recipe

Scallions are a decent addition to almost everything if you appreciate the onion taste but without the intensity of normal onions, it is as simple as adding egg-onion mixture into your pan, cooking one side then flipping into half, and serving. You can optionally add other filling inside the flip like cheeses or extra scallions.

This little snack is a personal favorite as it takes under 5 minutes, uses minimal ingredients for a base version of the recipe, and is delicious and satisfying especially when served hot.

Ingredients

  • 3 Eggs
  • 1 Bunch Green Onions
  • 1 Tbs Vegetable Oil
  • Salt
  • Black Pepper

You can optionally add 1 shallot to the ingredient list, cheese is optional as well, vegetable oil is the choice of oil, also any neutral oil will do the job, the reason is, that scallions are delicate in flavor which is why we don’t use butter or olive oil, but you still can use those if you have no substitutes.

The recipe is very simple. Chop 2 scallions, separating white from green. Don’t cook the greens parts, mix them into the raw eggs before adding to the pan.

Also, just use more as well. to get the beautiful oniony smell, and as for the white part we won’t be using them for the recipe, however, if you have to use them, shallow fry them till translucent at least before adding the egg-onion leaf mixture.

Procedure

  1. Begin by chopping a bunch of green onions, and separating them into the white and green parts. If you are using the white parts, slice them thinly and cook them in oil in a pan until they become translucent.
  2. While the white parts are cooking, chop the green parts of the onion. Crack your eggs into a bowl and add the chopped green onion leaves, ensuring there is just enough to cover the surface of the eggs. Add salt and pepper as basic seasonings. If desired, incorporate additional spices or seasonings of your choice, then mix everything together until the mixture is homogeneous.
  3. Heat the pan, and once it is warm, add the oil. After the oil heats up, mix the eggs and onions again to ensure everything is well combined. Pour the mixture into the pan while lowering the heat to low, swirling the egg mixture to coat the entire bottom of the pan evenly.
  4. Cook the omelet covered until the top side is semi-dry. If you have any toppings, such as cheese, add them to one-half of the omelet at this point. Even if you don’t have toppings, you can add extras like additional spring onion leaves for a more intense flavor.
  5. Fold the omelet in half, covering the toppings, and flip if necessary.
  6. Let the omelet rest for a minute or two before serving, especially if you added cheese, to allow it to fully melt. Resting also ensures the egg cuts cleanly when sliced.
Scallions Omelette

Scallion/Spring/Green Onion Omelette

This little egg snack is a personal favorite as it takes under 5 minutes, uses minimal ingredients for a base version of the recipe, and is delicious and satisfying especially when served hot.
Prep Time 1 minute
Cook Time 4 minutes
Course Side Dish, Snack
Cuisine American
Servings 1 person
Calories 362 kcal

Equipment

  • 1 Frying Pan

Ingredients
  

  • 3 Eggs
  • 1 Bunch Green Onions
  • 1 Tbs Vegetable Oil
  • Salt
  • Black Pepper

Instructions
 

  • Chop green onions into white and green parts; slice the whites thinly.
  • Cook the white parts in oil until translucent.
  • Chop the green parts; crack eggs into a bowl, add chopped green leaves, salt, pepper, and desired seasonings; mix until homogeneous.
  • Heat the pan, add oil, pour in the egg mixture, lower the heat, and swirl to coat the pan.
  • Cook covered until semi-dry on top; add toppings (cheese, extra green onion leaves) if desired.
  • Fold the omelet in half and flip if needed.
  • Let rest for a minute or two before serving.

Notes

  • Low Heat: Use low heat to prevent the omelet from burning and to ensure even cooking.
  • Oil Choice: Use a neutral oil with a high smoke point for better flavor and cooking performance.
  • Swirling: Swirl the pan to distribute the egg mixture evenly and to prevent the onion leaves from settling in one spot.
  • Covering: Covering the pan while cooking helps the omelet cook evenly and thoroughly.
  • Resting: Allow the omelet to rest for a minute or two before serving to ensure clean cuts and fully melted cheese if used.
Keyword GREEN ONION OMELET, ONION EGG, SCALLION OMELET, SPRING ONION OMELET

Serving Suggestions

Spring Onion Egg Omelet

Omelets go great with vegetables and cheese if you cook with those as ingredients, this dish is a good snack or a decent brunch option, if you add more stuff to it it will be a stuffed omelet which can be a dish by itself but note that that will overpower the onion here thus beating the point of an onion omelet.

Even if you opt to use cheese then it should be a milder cheese that isnt intense to preserve th onion goodness.

This onion omelet can go great with the following:

  • Toast
  • Avocado
  • Fresh Fruit
  • Shredd it into a salad
  • Roasted veggies
  • Garlic Mayo

Nutritional Information

Scallion/Green Onion Egg Omelet

Let’s estimate the calories for each ingredient and sum them up.

  1. Eggs (3 large eggs):
    • 1 large egg: ~70 calories
    • 3 large eggs: 70 calories * 3 = 210 calories
  2. Green Onions (1 bunch, approximately 1 cup chopped):
    • 1 cup chopped green onions: ~32 calories
  3. Vegetable Oil (1 tablespoon):
    • 1 tablespoon vegetable oil: ~120 calories
  4. Salt and Black Pepper:
    • These are negligible in terms of calories.

Total Calories Calculation:

  • Eggs: 210 calories
  • Green Onions: 32 calories
  • Vegetable Oil: 120 calories

Total: 210 + 32 + 120 = 362 calories

So, the total estimated calories for this recipe are 362 calories.


Links

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