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“This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent "store-cupboard" recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it! From "Savour The Pacific".”

Ingredients Nutrition


  1. Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
  2. Remove from heat and mix in potatoes and peas.
  3. Beat eggs in a large bowl.
  4. Add the spiced vegetables to the eggs and combine evenly.
  5. Season well.
  6. Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
  7. As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
  8. Stand for 5 minutes before turning out.
  9. Allow to cool then cut into wedges.

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