Omelette

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:

1. 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;
2. Stir the egg quickly as soon as you pour it into the pan and no flipping – this makes the omelette fluffier;
3. Use a rubber spatula – less prone to tearing omelette; and
4. 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

Author: Nagi

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Breakfast, Brunch

Western

5 from 28 votes

Servings1

Tap or hover to scale

Print

Recipe video below above. Fluffy omelettes are a master recipe that everyone should know. The key tip is to use a low-ish heat so the omelette doesn’t burn on the underside before the top sets. Feel free to use your filling of choice – suggestions in the notes below. 

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:

1. Creamy gives the omelette an almost velvety fluffy texture. You can substitute with milk – or skip it.

2. Filling options: Bacon is also a firm favourite – or ham! Saute it with vegetables before making the omelette – follow the same recipe. I also quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge. Flaked hot smoked salmon or trout is great for a fancy version! Leftovers also make a terrific filling – everything from leftover roast chicken, even Spaghetti Bolognese sauce!

3. Recipe was originally called "Ultra Lazy Ham Cheese Zucchini Omelette" and has since been replaced with directions for a classic omelette. Original zucchini omelette recipe here and video is here.

4. Nutrition for omelette and mushroom filling. This makes a big omelette! Scale recipe down if desired by using Servings scaler.

Nutrition Information:

Calories: 680cal (34%)Carbohydrates: 7g (2%)Protein: 31g (62%)Fat: 59g (91%)Saturated Fat: 33g (206%)Cholesterol: 632mg (211%)Sodium: 643mg (28%)Potassium: 696mg (20%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 2240IU (45%)Vitamin C: 3.1mg (4%)Calcium: 365mg (37%)Iron: 3.3mg (18%)

Keywords: How to make an omelette, Omelette

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