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!
Egg recipes are a favourite around here because I always have some on hand! Try omelettes the Chinese way with Egg Foo Young, healthy grab-n-go Egg Muffins, a big Frittata to share or everybody’s favourite Quiche Lorraine.
Who says omelettes are just for breakfast? No no no!!! Omelettes are terrific for any time of the day. And it’s a master recipe that everyone should know!
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! – Nagi x
MORE BREAKFAST EGG RECIPES
- Frittata – the classic done right!
- Shakshouka – baked eggs made exotic
- Healthy Egg Muffins
- No Washing Up Ham Egg Cheese Pockets
- No Washing Up Ham Egg Cheese Bowls
- Bacon and Egg Muffins
- Copycat MACCERS Sausage and Egg McMuffin
WATCH HOW TO MAKE IT
Watch how to make an omelette!
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Omelette
Ingredients
Omelette:
- 1 tbsp / 15g butter
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
- Salt and pepper
- 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
Mushroom Filling (optional):
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms , sliced (about 1 ½ cups)
- 1 small garlic clove , minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
Instructions
- Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
Omelette:
- Whisk eggs, cream, salt and pepper.
- Cool skillet and lower heat to medium.
- Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
- Wait 20 - 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
- Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
- Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
- Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
He’s sulking. He’s figured out that bags with wheels = me going away without him…..
Nagi…Thanks this was really good and I swopped out the mushroom for roasted butternut & shallots. I also wanted to suggest you try onion salt in the egg mixture instead of normal salt. Its my mum’s secret tip she puts in scrambled egg! Just a decent sprinkle (I reckon I used 1/4 tsp for 2 servings). Give it a shot and tell me what you think!
I don’t eat eggs myself (allergy), but made these for my family this morning to use leftover Christmas ham. My husband and kids all said it was the best omelette they’ve ever had, and my husband said it easily could’ve been from a high end restaurant. Thanks for the great recipe!
Dear Nagi,
Oh! You never cease to amaze me!
I thought my omelettes were ok, but…. I tried your recipe tonight. And! My 15 y.o (who wasn’t that hungry!) now us asking… “can I please have another mum?”
You’re the BEST!❤️
Harriet (in Tassie) xx
Wahoo!! That’s great to hear Harriet! N x
I so love this recipe. Very easy to make but very delicious. Thanks Nagi❤️
I cooked this for my toddler, simpler version, since he barely finish egg dish most of the time, I missed the procedure and mixed the cheese to the egg instead, it was a hit! Thank you.:)
Nagi, your tips are wonderful. Just realised that had been preparing the omelette the wrong way. Your tips have had the desired wonder. Thank you very much.
I ‘put my order in’ for this omelette to be made for my Mothers Day breakfast in bed…OMG thank you Nagi its the most delicious omelette I have ever tasted! The taste! The texture! Perfection! (used swiss brown mushrooms as they are my favourite).
Wahoo!! Happy Mothers day Katherine! N x
What size pan should I use?
Hi Nagi, I love all of your recipes! Can you recommend a good non stick fry pan, I tried to see in the video what you use lol. I have a great stainless steel pan but egg always sticks to it.
Hi Bronwyn, stainless are great for high & commercial use – however it’s always good to have at least 1 non stick. I love Scan Pan! N x