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.
This Omelette recipes are one of our highest-rated recipes ever on SingleRecipe.com.
- 2 large eggs
- Dash salt
- Dash freshly ground black pepper
- 1 teaspoon extra-virgin olive oil
- 1/2 cup chopped grape tomatoes
- 1/4 cup thinly sliced red onion
- 2 or 3 fresh basil leaves, minced
Recipe Source: Tomato, Onion, And Herb Omelet
- In a small bowl, beat the eggs and season with salt and pepper.
- In a small skillet, heat the olive oil over medium heat. Pour the eggs into the skillet and cook undisturbed until just set, 1 to 2 minutes. Use a spatula to loosen the edges of the omelet, and tilt the pan slightly to move any unset egg to the surface.
- When the surface of the omelet is barely moist, scatter the tomatoes and onion over the top. Cover the pan, reduce the heat to low, and continue to cook for 1 minute. Remove the pan from the heat and let the omelet rest for about 1 minute, covered. Sprinkle wit the basil and serve.
Calories 232, Total Fat 16 grams, Saturated Fat: 4 grams, Cholesterol: 319 mg, SodiumL 319 mg, Carbs: 8 grams, Fiber: 2 grams, Sugars: 4 grams, Protein: 15 grams
- 8 eggs
- Kosher salt, to taste
- 2 Tbs. unsalted butter, melted
- 5 oz. cheddar cheese, grated
- 6 oz. bacon, diced, cooked until crispy and drained
- 1/4 cup thinly sliced green onions, white and light green portions, plus more for garnish
Recipe Source: Bacon-Cheddar Omelettes
Preheat an oven to 200°F. Place 4 oven-safe plates in the oven.
Preheat an omelette pan over medium heat.
In a small bowl, whisk together 2 of the eggs and lightly season with salt. Lightly brush the inside of the pan with one-fourth of the melted butter and pour the eggs into the well closest to the handle. Tilt the pan forward to distribute the eggs evenly between the wells. Cook, tilting and swirling the pan occasionally while lightly scraping the pan sides with the omelette spatula, until the eggs are just set, 1 to 2 minutes.
Sprinkle one-fourth of the cheese, bacon and green onions over the eggs in the well closest to the handle. Starting at this well, use the spatula to gently fold the eggs toward the center divider and continue rolling toward the opposite side of the pan to form the omelette. Transfer the omelette to one of the warmed plates in the oven. Repeat the process 3 more times with the remaining ingredients, wiping out the pan with a paper towel as needed.
Garnish the omelettes with green onions and serve immediately. Makes 4 omelettes.
Serves 1-multiply as needed
- 1 large egg, beaten until smooth with a tablespoon water
- 1 Tsbp Creme fraiche or sour cream
- 1 tsp chopped fresh fines herbes- (Equal parts: Tarragon, Parsley, Chives, Chervil-slice the chives individually, chop the other herbs together, then mix all when finished)
- 1.5 ounces fresh chanterelles (about a small handful if you don’t have a digital scale)
- Salt and pepper to taste
- 1 tbsp grapeseed oil, or other searing oil like vegetable, or canola
- 1 tbsp unsalted butter
Recipe Source: CLASSIC CHANTERELLE OMELET WITH FINES HERBS
- Clean the chanterelles by holding them individually by their stems, swhish them lightly in cold water, then allow them to drain until thoroughly dry on towels. Very clean chanterelles may simply be brushed without washing.
- Whisk together the eggs, chopped herbs, and sour cream or creme fraiche.
- Heat the oil in a small cast iron skillet or a small teflon pan. (I used a small six inch cast iron with 2 inch sides). When the oil is hot and just begins to smoke, add the drained and completely dry chanterelles to the pan, cooking in the oil until they are lightly caramelized and golden, about 2-3 minutes.
- Season the chanterelles to taste with salt and pepper, then add the butter and melt.
- Add the egg mixture to the pan, let this cook for 30 seconds, stirring occasionally to form soft curds which should only lightly envelop the chanterelles, keeping them visible and not hidden under egg.
- When the egg mixture begins to coagulate, then turn the heat off of the pan and allow the eggs to set with the residual heat of the pan.
- Finish the omelet by seasoning with a touch of fine salt like kosher or flaked salt and serve immediately.
2 slices Jones Dairy Farm Dry Aged Bacon
1 heaping cup fresh baby spinach
4 cherry tomatoes
2 large eggs
Kosher salt and ground black pepper
1 tablespoon butter
1/2 avocado, sliced
Recipe Source: Avocado BLT Omelet
Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
Remove all but 1 teaspoon bacon fat from skillet. Add spinach and cherry tomatoes and cook over medium heat until spinach is wilted and tomatoes are softened, about 1 minute. Remove and set aside. Wipe skillet clean.
Whisk eggs with pinch of kosher salt and black pepper.
Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
Arrange bacon, spinach, tomatoes and avocado on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.