Best collection of easy omelette recipes.
There is a certain elegance to using only one main ingredient in a simple dish, it elevates it, making it’s presence important. Along with simplifying the dish, it also means the main ingredient must be cooked perfectly. A lovely recipes, for a healthy and filling lunch.
High protein breakfasts are my number one strategy when it comes to getting my day on track and powering through my morning routine. Studies have shown that high protein breakfasts can help reduce our cravings throughout the entire day, as well as stabilize our blood sugar levels.
My go-to morning protein choice is eggs. They are so easy and packed full of nutrients. Gone are the days that we should skip the egg yolk, since the newest Dietary Guidelines no longer recommend we only eat the egg whites in an effort to limit the cholesterol.
Enjoy eggs for breakfast to start the day off right. Whether scrambled, fried, frittata-ed or mixed into omelets, eggs make a quick, easy, and protein-packed breakfast to keep you full through lunch. We love omelets because they can use up leftovers, give you a chance to play around with different flavor combinations, and turn a few eggs into something that feels like a real meal. Here are a few of our favorites.
A fluffy, buttery Omelette is a recipe that everyone should know how to make! Once you know the basics, the filling options are limitless. This cheesy Omelette is stuffed with buttery garlic mushrooms. Try bacon or ham, asparagus or even salmon!
How to make an omelette?
It’s this simple:
- whisk eggs with cream or milk plus salt and pepper;
- melt butter over medium heat, add egg;
- stir briefly, then lift up edges and tilt pan to let the egg run under;
- sprinkle with cheese (not optional in my world!) and filling of choice, then once the top is set, fold and serve!
Tips to master your omelette game
Omelettes aren’t hard to make, but I do have a few tips:
- A touch of cream makes the texture of the omelette a bit more luxurious and velvety so it’s worth adding if you have some, otherwise milk will be a perfectly adequate substitute;
- Stir the egg quickly as soon as you pour it into the pan and no flipping – this makes the omelette fluffier;
- Use a rubber spatula – less prone to tearing omelette; and
- Cook on a medium heat to ensure the top sets before the bottom burns.
What to put in omelettes
As for what to put in the omelette? Oh the options! I’ve gone with buttery garlic mushrooms here, smothered in melted cheese. Bacon is also a firm favourite – or ham.
I love using sautéed vegetables too, and I quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge.
Basically, if you’ve got a fluffy, buttery omelette, you can pretty much put anything inside and it’s going to be absolutely delish!
Omelettes are infinitely customizable! This easy omelette recipes are perfect for busy weekdays, but below we offer a few variations that can be delicious when you have some more time to play around in the kitchen.
Western Omelette: Spray skillet with cooking spray or heat 1 tsp (5 mL) vegetable oil in skillet. Add 1/4 cup (60 mL) finely chopped ham, 2 tbsp (30 mL) chopped sweet green pepper and 1 tbsp (15 mL) finely chopped onion; cook, stirring frequently, until vegetables are tender. Pour in egg mixture and cook as directed in the Basic Omelette recipe.
Fine Herbs Omelette: Add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic to egg mixture in the Basic Omelette recipe. Cook as directed.
Using the proper skillet or pan is important to successful omelette making. The ideal skillet for a 1, 2 or 3-egg omelette is about 8 inches (20 cm) in diameter at the base. It should be shallow with sloping sides to make it easier to slide the omelette out of the skillet and onto a plate.
An omelette can be made quickly and easier if the skillet is hot when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.
Preparing individual omelettes, rather than one large one, will result in lighter and fluffier omelettes that are easier to handle.
The Basic Omelette recipe can be multiplied for as many servings as you need. Use 1/2 cup (125 mL) of egg mixture for each 2-egg omelette and 3/4 cup (175 mL) for a 3-egg omelette.