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.
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!
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;
Use a rubber spatula – less prone to tearing omelette; and
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
WATCH HOW TO MAKE IT
Watch how to make an omelette!
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Omelette
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:
Nutrition Information:
LIFE OF DOZER
He’s sulking. He’s figured out that bags with wheels = me going away without him…..
Just one of the many reasons I follow you is that you, often, toss out little tips and ingredient suggestions which my old mind has forgotten or never thought of..
We enjoy omelettes for dinner and don’t have them too frequently, simply because variations no longer just pop into my mind.. That’s where you come in…
Have a carrot?, shred and add it. Have a bit of this or that?, break it up and add it… :O)
Tell Dozer I’m making one with bacon pieces to share with him….
Bacon wins over ham anyday! For Dozer AND me!😂
Wow, Nagi! That’s exactly what I need!!
Thank you!! I missed your posts… Just recovering from an extremely busy working season:-(
And so happy to reconnect!
Have a good weekend!
Sorry to hear you’ve been so busy with work, hope you’re relaxing this weekend! N xx
Hi Nagi! We quite often have breakfast for dinner, especially in the colder months, I personally think that this looks lovely, wish I had one right now. I love asparagus and mushrooms in omelettes!
By cold, you mean…. 😜
Hi Nagi! By cold here in TN I mean 30’s and 40’s. Back in MI cold was well below freezing and many days single digits; now that was COLD!
Purse, luggage, Nagi going on a trip.
Dozer, knows it and looking so sad.
I’ll gladly keep Dozer while you’re away. : )
This is a great recipe. Like the previous writer, I make this with diced ham, either red or green bell pepper, onions, and of course, diced jalapenos. My favorite way is to make it as above but with with chorizo in place of the ham. With the chorizo version the jalapenos are optional. I usually don’t do the fold thing. We like the eggs custardy so I put the cheese on at the end then pop it under the broiler just to melt the cheese. Sorry gotta go, getting hungry for some eggs.
LOVE YOUR BLOG
Go, go! Make yourself your Fancy Pants eggs! 😜
I would NOT call it lazy!! It is Pure genius zucchini omelet. Yep!! That is just what it is. I can’t wait to try it — the only other thing I crave is HOT! Will be adding something extra spicy. Tasmania???? Watch out for that devil 😉 Poor Dozer — baby will miss you. xoxo
Ooh yes to heat! Would LOVE to see a tassie devil never seen one in real life!!
Looks amazing, and SO easy! Thianks for the idea! I’ll definitely be making this one for sure!
Bet you could put an amazing spin on this! 😂
You sure can’t make things any easier than that, I do pretty much the same with red peppers , onions and ham.
I usually have in as a toasted Western (Denver) Sandwich. Eggs are so versatile.
Yours looks yummy!
Dozer looks so sad.
He lives a pretty plush life, he will survive just fine without me for a weekend! 😂
I just love all of your recipes of which I have tried many. Thank you so much
You’re most welcome! N xx