Omelettes Galore!

omelette, omelettes with salad

A collection of recipes using omelettes! Julia Child was quite forthright in her views about the quality of chefs who could prepare an omelette.

“The mark of a good cook is a perfectly made omelette”.

That was a quote from “Mastering the Art of French Cooking” Volume 1.

I’m sure I must have read too in the book French Provincial Cooking by Elizabeth David who stated there was no end to the number of ingredients which may be put into an omelette and on the number of occasions on which it is appropriate to serve one. From that half-remembered recollection I’ve added some filling ideas. Starting with a plain omelette we add versions for mushroom, roast chicken, roast pork, chicken breast, shrimp and king prawn. This is about versatility with omelettes so get cooking with eggs. I

I personally have an omelette for breakfast, lunch and supper but not at all three sittings as egg is very binding!

These will serve two people. The preparation time is about 5 minutes maximum but the different filling constructions may take longer as the ingredient number rises. Cooking for a basic omelette is 3 minutes.

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Essential Equipment

  1. Non-stick Skillet or Frying Pan
    • A non-stick skillet is ideal for making omelettes because it prevents the eggs from sticking and allows for easy folding. An 8-10 inch skillet is a good size for a standard omelette.
  2. Spatula
    • A silicone or rubber spatula is best for gently lifting and folding the omelette without damaging the non-stick surface of your skillet.
  3. Mixing Bowl
    • A small bowl for beating the eggs. A bowl with a spout can be handy for easy pouring.
  4. Whisk or Fork
    • For beating the eggs to a uniform consistency. A small whisk or fork works well.
  5. Measuring Spoons
    • To measure ingredients like milk or cream (if using), salt, and any spices.
  6. Cutting Board
    • For chopping any fillings like vegetables, herbs, or meats.
  7. Knife
    • A sharp knife for chopping fillings.
  8. Grater
    • If you’re adding cheese to your omelette, a grater will be needed to shred it.

Plain Omelettes

Ingredients

  • 4 large eggs
  • 4 tablespoons milk or water
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter or olive oil
  • Fresh herbs (such as chives, parsley, or dill), chopped (optional)

Preparation

  1. Prepare the Eggs:
    • Crack the eggs into a medium bowl. Add the milk or water, a pinch of salt, and a few grinds of black pepper. Whisk the mixture until well combined and slightly frothy.
  2. Heat the Pan:
    • Heat a medium non-stick skillet over medium heat. Add 1 tablespoon of butter or olive oil and let it melt, coating the bottom of the pan evenly.
  3. Cook the Omelette:
    • Pour half of the egg mixture into the skillet. Swirl the pan gently to ensure the eggs cover the entire surface evenly.
    • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
  4. Fold the Omelette:
    • When the eggs are mostly set but still slightly runny on top, fold the omelette in half using a spatula. Cook for another 30 seconds to 1 minute until the omelette is fully cooked but still tender and moist.
  5. Repeat for Second Omelette:
    • Transfer the first omelette to a plate and keep warm. Add the remaining 1 tablespoon of butter or olive oil to the skillet and repeat the process with the rest of the egg mixture.
  6. Serve:
    • Transfer the second omelette to a plate. Garnish with chopped fresh herbs if desired.

Serving Suggestions

  • Serve the omelettes with toast, a simple side salad, or fresh fruit for a complete breakfast or brunch.

Mushroom Omelette

Ingredients

  • 4 large eggs
  • 4 tablespoons milk or water
  • Salt and freshly ground black pepper, to taste
  • 1 cup mushrooms, sliced (such as cremini, button, or shiitake)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter or olive oil, divided
  • 1/4 cup grated cheese (optional, such as cheddar, gruyere, or mozzarella)
  • Fresh parsley or chives, chopped (optional, for garnish)

Preparation

  1. Prepare the Eggs:
    • Crack the eggs into a medium bowl. Add the milk or water, a pinch of salt, and a few grinds of black pepper. Whisk the mixture until well combined and slightly frothy.
  2. Cook the Mushrooms:
    • Heat 1 tablespoon of butter or olive oil in a medium non-stick skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Add the sliced mushrooms and cook for about 5-7 minutes until they are tender and most of the moisture has evaporated. Season with a pinch of salt and pepper. Transfer the mushroom mixture to a bowl and set aside.
  3. Heat the Pan:
    • Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of butter or olive oil and heat over medium heat.
  4. Cook the Omelette:
    • Pour half of the egg mixture into the skillet. Swirl the pan gently to ensure the eggs cover the entire surface evenly.
    • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
  5. Add the Filling:
    • Once the eggs are mostly set but still slightly runny on top, spread half of the mushroom mixture evenly over one half of the omelette. If using, sprinkle half of the grated cheese over the mushrooms.
    • Carefully fold the omelette in half using a spatula and cook for another 30 seconds to 1 minute until the omelette is fully cooked but still tender and moist.
  6. Repeat for Second Omelette:
    • Transfer the first omelette to a plate and keep warm. Add a bit more butter or oil to the skillet if needed, and repeat the process with the remaining egg mixture, mushrooms, and cheese.
  7. Serve:
    • Transfer the second omelette to a plate. Garnish with chopped fresh parsley or chives if desired.

Serving Suggestions:

  • Serve the mushroom omelettes with toast, a simple side salad, or roasted potatoes for a complete meal.

Roast Chicken/Roast Pork Omelette

Ingredients

  • 4 large eggs
  • 4 tablespoons milk or water
  • Salt and freshly ground black pepper, to taste
  • 1 cup leftover roast chicken or roast pork, shredded or diced
  • 1 small onion, finely chopped
  • 1/2 cup bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter or olive oil, divided
  • 1/4 cup grated cheese (optional, such as cheddar, gruyere, or mozzarella)
  • Fresh herbs (such as parsley or chives), chopped (optional, for garnish)

Preparation

  1. Prepare the Eggs:
    • Crack the eggs into a medium bowl. Add the milk or water, a pinch of salt, and a few grinds of black pepper. Whisk the mixture until well combined and slightly frothy.
  2. Prepare the Filling:
    • Heat 1 tablespoon of butter or olive oil in a medium non-stick skillet over medium heat. Add the finely chopped onion and diced bell pepper, and sauté for about 3-4 minutes until they become tender.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Add the shredded or diced leftover roast chicken or pork to the skillet and cook for another 2-3 minutes until heated through. Season with a pinch of salt and pepper. Transfer the mixture to a bowl and set aside.
  3. Heat the Pan:
    • Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of butter or olive oil and heat over medium heat.
  4. Cook the Omelette:
    • Pour half of the egg mixture into the skillet. Swirl the pan gently to ensure the eggs cover the entire surface evenly.
    • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
  5. Add the Filling:
    • Once the eggs are mostly set but still slightly runny on top, spread half of the chicken or pork mixture evenly over one half of the omelette. If using, sprinkle half of the grated cheese over the filling.
    • Carefully fold the omelette in half using a spatula and cook for another 30 seconds to 1 minute until the omelette is fully cooked but still tender and moist.
  6. Repeat for Second Omelette:
    • Transfer the first omelette to a plate and keep warm. Add a bit more butter or oil to the skillet if needed, and repeat the process with the remaining egg mixture and filling.
  7. Serve:
    • Transfer the second omelette to a plate. Garnish with chopped fresh herbs if desired.

Serving Suggestions

  • Serve these omelettes with toast, a simple side salad, or roasted potatoes for a complete meal. Roast potatoes can also be added into the omelette mix as well but I’ve served these up as a side when they too are left over!

Shrimp/King Prawn Omelette

Ingredients

  • 4 large eggs
  • 4 tablespoons milk or water
  • Salt and freshly ground black pepper, to taste
  • 1/2 pound (8 oz) medium shrimp or king prawns, peeled, deveined, and chopped
  • 1 small onion, finely chopped
  • 1/2 cup bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter or olive oil, divided
  • 1/4 cup grated cheese (optional, such as cheddar, gruyere, or mozzarella)
  • Fresh herbs (such as parsley or chives), chopped (optional, for garnish)

Preparation

  1. Prepare the Eggs:
    • Crack the eggs into a medium bowl. Add the milk or water, a pinch of salt, and a few grinds of black pepper. Whisk the mixture until well combined and slightly frothy.
  2. Cook the Shrimp:
    • Heat 1 tablespoon of butter or olive oil in a medium non-stick skillet over medium heat. Add the chopped shrimp or prawns and cook for about 2-3 minutes until they turn pink and opaque. Remove from the skillet and set aside.
  3. Prepare the Vegetables:
    • In the same skillet, add the finely chopped onion and diced bell pepper. Sauté for about 3-4 minutes until they become tender.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Add the cooked shrimp or prawns back to the skillet and mix everything together. Season with a pinch of salt and pepper. Transfer the mixture to a bowl and set aside.
  4. Heat the Pan:
    • Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of butter or olive oil and heat over medium heat.
  5. Cook the Omelette:
    • Pour half of the egg mixture into the skillet. Swirl the pan gently to ensure the eggs cover the entire surface evenly.
    • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
  6. Add the Filling:
    • Once the eggs are mostly set but still slightly runny on top, spread half of the shrimp and vegetable mixture evenly over one half of the omelette. If using, sprinkle half of the grated cheese over the filling.
    • Carefully fold the omelette in half using a spatula and cook for another 30 seconds to 1 minute until the omelette is fully cooked but still tender and moist.
  7. Repeat for Second Omelette:
    • Transfer the first omelette to a plate and keep warm. Add a bit more butter or oil to the skillet if needed, and repeat the process with the remaining egg mixture and filling.
  8. Serve:
    • Transfer the second omelette to a plate. Garnish with chopped fresh herbs if desired.

Serving Suggestions

I think this is very much about a salad side dish! I link these with soy sauce and ketchup just to pep up the dish.

This last version is fantastic because it uses chicken breast with home-made barbecue sauce.

Chicken Breast Omelette with Barbecue Sauce

Ingredients

For the Omelette

  • 4 large eggs
  • 4 tablespoons milk or water
  • Salt and freshly ground black pepper, to taste
  • 1 cooked chicken breast, shredded or diced
  • 1 small onion, finely chopped
  • 1/2 cup bell pepper, diced (any color)
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter or olive oil, divided
  • 1/4 cup grated cheese (optional, such as cheddar, gruyere, or mozzarella)
  • Fresh herbs (such as parsley or chives), chopped (optional, for garnish)

For the Homemade Barbecue Sauce

  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce (ensure it’s vegetarian if needed)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • A dash of hot sauce (optional, to taste)

Preparation

Make the Homemade Barbecue Sauce

  1. Combine Ingredients:
    • In a small saucepan, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and hot sauce if using.
  2. Simmer the Sauce:
    • Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for about 10-15 minutes until the sauce thickens slightly.
  3. Cool the Sauce:
    • Remove the sauce from the heat and let it cool. You can store any leftover sauce in an airtight container in the refrigerator for up to a week.

Preparing the Omelettes

  1. Prepare the Eggs:
    • Crack the eggs into a medium bowl. Add the milk or water, a pinch of salt, and a few grinds of black pepper. Whisk the mixture until well combined and slightly frothy.
  2. Cook the Chicken Mixture:
    • Heat 1 tablespoon of butter or olive oil in a medium non-stick skillet over medium heat. Add the finely chopped onion and diced bell pepper, and sauté for about 3-4 minutes until they become tender.
    • Add the minced garlic and cook for another 1 minute until fragrant.
    • Add the shredded or diced chicken breast and about 2 tablespoons of the homemade barbecue sauce. Stir well to combine and heat through. Transfer the mixture to a bowl and set aside.
  3. Heat the Pan:
    • Wipe the skillet clean with a paper towel. Add the remaining 1 tablespoon of butter or olive oil and heat over medium heat.
  4. Cook the Omelette:
    • Pour half of the egg mixture into the skillet. Swirl the pan gently to ensure the eggs cover the entire surface evenly.
    • Let the eggs cook undisturbed for about 1-2 minutes until they start to set around the edges. Gently lift the edges with a spatula to allow any uncooked egg to flow underneath.
  5. Add the Filling:
    • Once the eggs are mostly set but still slightly runny on top, spread half of the chicken mixture evenly over one half of the omelette. If using, sprinkle half of the grated cheese over the filling.
    • Carefully fold the omelette in half using a spatula and cook for another 30 seconds to 1 minute until the omelette is fully cooked but still tender and moist.
  6. Repeat for Second Omelette:
    • Transfer the first omelette to a plate and keep warm. Add a bit more butter or oil to the skillet if needed, and repeat the process with the remaining egg mixture and filling.
  7. Serve
    • Transfer the second omelette to a plate. Garnish with chopped fresh herbs if desired. Drizzle a little extra barbecue sauce on top if you like.
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