A fluffy, buttery Omelette is a recipe that everyone should know how to make! Once you know the basics, the filling options are limitless. I’ve stuffed this cheesy Omelette with buttery garlic mushrooms. Try bacon or ham with vegetables, asparagus or even flakes of salmon!
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 in non stick skillet 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; and
- Cook on a medium heat to ensure the top sets before the bottom burns.
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
- 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)
- 1 tbsp / 15g butter or olive oil
- 150 g/5oz mushrooms , sliced (about 1 ½ cups)
- 1 small garlic clove , minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
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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.
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Whisk eggs, cream, salt and pepper.
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Cool skillet and lower heat to medium.
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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).
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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.
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Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
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Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
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Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
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.
WATCH HOW TO MAKE IT
Watch how to make an omelette!
LIFE OF DOZER
He’s sulking. He’s figured out that bags with wheels = me going away without him…..
Okay, this was really good! I had a lonely zucchini in the fridge and when this popped into my email I thought – perfect. I used bacon instead of ham because I had a few slices left over. I admit that about halfway through it was looking like a LOT of zucchini and I was nervous and regretful – so nervous that I almost withheld my bacon because I didn’t want to ruin it – but I forged ahead and was really happy with the result! The zucchini has a nice almost sweet flavor but is not overwhelming at all and my husband and I both enjoyed it for breakfast. Plus I feel so virtuous when I eat vegetables at breakfast! Thanks, Nagi – sorry I doubted you for a sec. 😉
Ba ha ha!! You sound like me – I literally feel like giving myself a pat on the back when I have vegetables at brekki!! 😂
I’ve made this 3 times this week already! It’s a great quick and healthy dish to add to my meal rotation. My versions are more of a zucchini egg mess than an omelette though. I’m not sure if it’s my flipping technique or because I’m using oil spray instead of butter. It’s yummy and filling either way.
Wow! I love hearing that Kathleen, thanks for letting me know! N xx
I LOVE YOU!!! ‘NUF SAID.
😂
I need nutritional, quick, easy, and tasty – not fancy! This all together seems unlikely so I love your suggestions!! Keep them coming! Love your detail too!!! Much appreciated!!!
Thanks Cindy! So glad you enjoy my “Ultra Lazy” recipes! 😂
Yes! Omlettes are my go-to dinner prob 2-3 times a week, because they are fast, easy and DELICIOUS! I usually just have ham and cheese, but love the idea of grating in some zucchini if there’s one in the fridge. Thanks Nagi!
I hear you Tamarra!!! I have omelettes sooooo often…! N x
Eggs often get such a bad rap, but honestly they are almost a perfect food! And CHEAP. My family jokes that I get a nervous twitch if there’s only a dozen left in the cupboard…..we eat a lot of eggs!!
I hear you Tamarra!!! N x
This makes a great omelet. When I saw this posting I knew what we’d be having for Sunday brunch. Didn’t have a creamy cheese, so I used Greek goats cheese and finished it with a very nice olive oil. I was fantastic and what a great technique.
YOU ROCK RON!!! 😂 N xx
Hi Nagi, this looks so good and easy!!! I want you to know because it is easy and quick does NOT mean it is a lazy task. I have been away from cooking for a very long time, and I oh so appreciate your simple, quick, and ever so flavorful and tasty recipes. 🙂 I am going to be making a binder of just your recipes, as they are mounting fast!!! 🙂 I have made a few of your dinner recipes and they have been quite a hit, and given me a sense of confidence which pleases me. I thank you for sharing your pleasures of cooking with us all and look forward to seeing the new one offered each day. 🙂
Ohhhh thank you La! That’s so sweet to say, and I’m so glad you’re enjoying my recipes! N xx