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Home Breakfast

Omelette

By:Nagi
Published:9 Jun '18Updated:14 Mar '19
92 Comments
Recipe v Video v Dozer v

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.

Overhead photo of Cheesy Omelette with Garlic Butter Mushrooms in a skillet.

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!

Preparation steps for an omelette with garlic butter mushrooms

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

Close up of Cheesy Omelette with Garlic Butter Mushrooms

WATCH HOW TO MAKE IT

Watch how to make an omelette!

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Overhead photo of Cheesy Omelette with Garlic Butter Mushrooms in a skillet.

Omelette

Author: Nagi
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Breakfast, Brunch
Western
5 from 30 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
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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92 Comments

  1. Lyd says

    February 18, 2021 at 3:15 am

    5 stars
    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!

    Reply
  2. Jennifer says

    December 29, 2020 at 5:55 am

    5 stars
    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!

    Reply
  3. Harriet says

    August 25, 2020 at 8:32 pm

    5 stars
    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

    Reply
    • Nagi says

      August 26, 2020 at 12:50 pm

      Wahoo!! That’s great to hear Harriet! N x

      Reply
  4. Fritzie says

    June 4, 2020 at 9:01 am

    5 stars
    I so love this recipe. Very easy to make but very delicious. Thanks Nagi❤️

    Reply
  5. Grace says

    May 28, 2020 at 9:31 pm

    5 stars
    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.:)

    Reply
  6. Rajesh says

    May 22, 2020 at 5:47 pm

    5 stars
    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.

    Reply
  7. Katherine says

    May 11, 2020 at 1:00 pm

    5 stars
    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).

    Reply
    • Nagi says

      May 11, 2020 at 4:40 pm

      Wahoo!! Happy Mothers day Katherine! N x

      Reply
  8. Cheri Friedman says

    May 9, 2020 at 5:38 am

    What size pan should I use?

    Reply
  9. Bronwyn V says

    May 8, 2020 at 11:50 pm

    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.

    Reply
    • Nagi says

      May 9, 2020 at 9:39 am

      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

      Reply
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