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.
Course: Breakfast, Brunch
Keyword: How to make an omelette, Omelette
1 tbsp / 15g butter
2tbspcream (or 1 ½ tbsp milk)(Note 1)
Salt and pepper
1/3cupgrated 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)
1small garlic clove, minced
Pinchof fresh thyme leaves and finely chopped parsley(optional)
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.
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.
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.