Okra Omelette

Okra Omelette
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Ladies’ Fingers Make Great Omelettes !
Omelettes can basically take any form of filling. Very versatile things…

Ladies Fingers in Your Omelette !

Okra Omelette

By Vam Published: March 14, 2013

  • Yield: 1 (1 Servings)
  • Prep: 20 mins
  • Cook: 15 mins
  • Ready In: 35 mins

For me, basically anything can go into an omelette. They are probably the most versatile of breakfast meals.



  1. Blanch okra in some boiling water. I just place them in a bowl and pour boiling water over them, and let sit for a couple of minutes, then drain and dry with my tea towel.
    Okra Omelette
  2. Gently beat the eggs and pour onto a low heat pan with some olive oil and butter. Season with chopped rosemary, salt & pepper and cayenne.
  3. Cayenne goes well with okra. (but you can leave the rosemary out if you don't have it handy. I only used it because I had it and didn't want it to go to waste. Might actually taste better without it ---but it's worth a try ).
  4. Timing is important. Quickly arrange your okra at one end of the cooking eggs and start to carefully roll in a swift but gently motion. ( eggs rip easily --so easy does it ). Keep folding and rolling until the okra are completely enclosed.
  5. Remove immediately and place on a heated plate that is gently warming in a 'semi-open' oven. We don't want the eggs to cook further or they'll get tough.
  6. Next goes the tomatoes and sliced mushrooms. Season with salt and add cayenne over the mushrooms. These only take a couple of minutes.
  7. Plate, and garnish with the leftover sprig of rosemary. Enjoy your breakfast. It's different, but it's not bad !



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