Omelets are a delicious way to start the day with eggs. You may add your preferred vegetables, meats, cheeses, and even sauces. Use this, like my spring veggie frittata or egg muffins, as an experimental fridge clean-out. These are typically my favorite flavor combinations!
I understand that omelets might seem frightening if you've never prepared them before. So don't worry, my buddies! My approach eliminates the excessive stirring found in certain recipes and reduces it to three simple steps. It's as simple as whisking, cooking, and folding. Believe me, you'll be an omelet master in no time.
WHAT YOU NEED FOR THE PERFECT OMELETTE RECIPE
A simple omelet recipe requires only oil to cover the pan, eggs, and a little salt and pepper. But stuffed omelets are so much more enjoyable! Because eggs are not vegetarian, this recipe is also not vegetarian.
Oil: You may cover the pan with olive oil, avocado oil, butter, ghee, or my personal favorite, bacon grease!
Salt and pepper: A touch of kosher salt works wonders for the egg mixture, from flavoring it perfectly to making it even fluffier.
Eggs: An 8-inch pan requires only two big eggs to make the ideal omelet. 3 eggs are sufficient for a 10-inch pan.
When it comes to omelet fillings, the world is your oyster! My favorite is a combination of bell pepper and spinach with a sprinkling of microgreens on top. But there are many more delectably tasty options listed below.
HOW TO MAKE AN OMELETTE
Before we begin, make sure you have an 8-inch nonstick pan with an interior diameter of 6 inches. The nonstick coating makes folding the omelet into a half-moon shape a breeze.
- Cook the filling. Before you start making the omelet, saute your filling of choice and place the filling aside in a separate bowl.
- Prepare the egg base. Whisk the eggs, salt, and pepper in a medium bowl until lightly fluffy. And if you're wondering why you should salt ahead of time, I've included a brief explanation below!
- Prepare the omelet base. Cooking low and slow is essential for the perfect omelet! So, melt the butter or oil in a small saucepan over medium-low heat, then pour in the egg mixture in an even layer. Reduce the heat to low and leave it to cook for 2 to 3 minutes without poking or prodding.
- Include the good stuff. Filling should be piled onto one side of the omelet. Fold the other half over gently and slide the omelet onto a plate. Breakfast is served!
OMELETTE FILLING IDEAS TO GET EXCITED ABOUT
When it comes to omelet filling, the proportion is everything. For a 2-egg omelet, ¼ cup to ½ cup of filling works wonderfully. Much more, and you'll have trouble folding the second side of the omelet over.
Here are some of my favorite omelet fillings...
Spinach Mushroom Omelette: This combination of spinach, mushroom, onion, and goat cheese is a crowd-pleaser. It's also a good one to have on hand if you have a carton of leafy greens that you need to use up before they wilt.
Western Omelette: The Essence of a Traditional American Breakfast! It's filled with bell peppers, onions, chopped ham, and Monterey Jack cheese, but you can use whatever cheese you choose.
Tuscan Omelette: Inspired by my favorite Italian dishes, this omelet is loaded with sundried tomatoes, yellow onion, basil pesto, spinach, and crumbled feta cheese.
HOW TO STORE LEFTOVER OMELETTE
How to Refrigerate
Refrigerate the leftover omelet in an airtight container for 3 to 4 days.
How to Freeze
You can, indeed, freeze this! Just place it in a freezer-safe container and freeze it for up to 3 months. This will be helpful when you need a quick breakfast.
How to Reheat
Let it defrost before placing it in the microwave.
HOW TO MAKE AN OMELETTE (SUPER EASY)
BASE OMELETTE RECIPE
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil, butter, or bacon grease
SPINACH MUSHROOM OMELETTE
- ½ cup sliced cremini mushrooms
- ½ cup loosely packed baby spinach
- ¼ cup diced yellow onion
- 1 tablespoons crumbled goat cheese
- ¼ cup diced ham
- 2 tablespoons diced green bell pepper
- 2 diced red bell pepper
- 2 diced red onion
- 1 shredded Monterey Jack cheese
- ½ cup loosely packed kale or spinach
- ¼ cup diced yellow onion
- ¼ cup chopped sundried tomatoes
- 1 tablespoon basil pesto
- 1 tablespoon crumbled feta cheese
- In a small bowl, whisk the eggs, salt, and pepper together until lightly frothy.
- In an 8-inch non-stick pan, heat the oil over medium-low heat. Pour in the eggs and tilt the pan to make sure they're evenly spread out, then turn the heat down to low. Cook the omelette for 2 to 3 minutes, or until the edges are cooked through and the top is slightly wet but not runny.
- If you'd like to add filling, add it to half of the omelette. Then use a spatula to fold the empty half on top and slide the omelette onto a plate. Garnish with chopped herbs.
- If you struggle with the bottom of the omelette cooking faster than the top make sure your stove heat is set to the lowest setting (sometimes that means shifting to a smaller burner for your pan). You can always add a lid as well – that will help to cook the top faster!
- The nutritional information listed is just for the basic omelette recipe.