Here is a simple, delicious recipe for the vegetable omelette pockets shown in your image — soft, fluffy, and pan-fried in a round mold, then folded into half-moon shapes.
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Vegetable Omelette Pockets Recipe
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Ingredients
- 3 large eggs
- 1 small zucchini (grated)
- 1 medium carrot (grated)
- ½ bell pepper (thinly sliced)
- 2–3 tbsp flour (to thicken the batter)
- 2 tbsp milk (optional, for softness)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp turmeric (for color)
- A pinch of paprika or chili flakes (optional)
- 1–2 tbsp oil or butter (for cooking)
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Instructions
1. Prepare the batter
- Crack the eggs into a bowl and beat well.
- Add the grated zucchini, grated carrot, and sliced bell pepper.
- Mix in the flour, salt, pepper, turmeric, and optional paprika/chili.
- Add milk if using.
- Stir until you get a thick pancake-like batter.
2. Cook the pockets
- Heat a multi-circle pan or use a normal pan and cook in small portions.
- Grease the molds lightly with oil or butter.
- Fill each circle with batter, about ¾ full.
- Cook on low-medium heat until the bottom is golden and the top begins to set.
- Carefully fold each mini omelette in half to form a half-moon pocket.
- Cook another 1–2 minutes per side until fully cooked and golden.
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Serve with
- Yogurt or garlic sauce
- Ketchup or spicy mayo
- Salad or soup