top of page

Green Omelettes

My mum never read us Dr Seuss' Green Eggs and Ham when we were growing up but she sure made us lots of green omelettes. She could make us eat any type of vegetables cooked this way. This is how I came to love the bitter gourd. My elder daughter's childhood favourite version of this omelette was with long beans (also called snake beans).

Our other favourite versions are those made with Chinese chives, cabbage or leek. You can also make them with French beans or green beans.

It's something so simple, and you can't be blamed for pointing out that this can hardly be called a recipe. The list of ingredients is short and every decent household will always have eggs in its pantry and at least one of the vegetables that can be used in this recipe.

Like the Spanish tortilla, these humble green omelettes are easy, fast, nutritious and thrifty. Whatever vegetable you choose, the premise is the same: slice or cut the vegetables rather finely, then sweat them in a lightly oiled pan. Crack the eggs into a bowl, whisk them only slightly, season with pepper and soya sauce then toss the softened vegetables into the egg mix.

With the leeks, I like to sweat them till they are silky and soft whereas the chives don't need as long and the snake beans are best when still a little crunchy.

Eggs are a fantastic source of protein, but if your omnivorous self is feeling deprived, feel free to add shrimps or sliced sausages. Dried Chinese sausages are commonly used but why not try chorizo one day?

Make them as small or as big as you prefer and then cut them up to share. In our home, it is eaten as a side dish with rice, perhaps a sambal and some steamed fish along with it.

Green Omelettes


serves 4 to 6 as a side dish

Prep Time 10 mins/Cook Time 6 to 10 mins/Total Time 20 mins

  • 1 tbsp cooking oil

  • 400 gms Chinese chives/bitter gourd/leek (2 leeks)/cabbage/long beans/French beans/onions

  • 3 - 4 eggs, lightly beaten

  • 1 tsp light soya sauce

  • Salt and white pepper


  1. Whatever the vegetable, wash then cut/slice them thinly. With leek, cut them then soak in water to remove dirt that may be hiding between the layers.

  2. Heat 1/2 tbsp in pan, add vegetable and a big pinch of salt. Let it sweat over a low heat without browning.

  3. Crack 3 to 4 eggs into a large bowl, season with pepper and 1 tsp of soya sauce. Whisk through lightly so that the yolk is broken but do not beat till frothy. Put aside.

  4. Once the vegetable is cooked to a tenderness you prefer, remove from the pan and add into the bowl of egg mixture. Stir through and allow it to sit for about 5 minutes.

  5. Heat a non-stick frying pan and grease lightly with the remaining oil. Pour the vegetable and egg mixture into the pan. Fry over medium low heat, till golden, about 2 to 3 minutes, then flip over or slide onto a plate and then flip back onto the frying pan to cook the other side another 2 minutes or so. Do not over cook.


bottom of page