Omelette Recipes and Fillings - Ingredient ideas from fresh veggies to last night’s dinner
Omelettes Are Great!
Omelettes are easy to make, once you get the hang of it. They are quick. They are inexpensive. They can be very healthy. And they are fun!
Most people restrict omelettes to breakfast or brunch. Why? What about brinner? What is brinner? Why it is breakfast for dinner, of course! I have to thank my good friend Sarah for introducing me to that great word.
I also have made a push to eat more fresh foods, lean protein, and veggies. Omelettes are great for healthy eating. I love omelettes for the variety they give me and for all the healthy things I can sneak into my breakfast, brunch, or brinner.
Omelettes are perfect if you are on a budget. Eggs are relatively affordable and leftovers make great omelette fillings.
I love to experiment in the kitchen. I always have. I will combine just about anything. The only rule in my kitchen is to follow your taste buds! Omelettes are great for experimenting.
I love to watch cooking shows and check out menus when I am out to eat. I have seen some combinations of omelette fillings that left me shaking my head. A buffalo chicken omelette? Absurd! Or is it brilliant? I was too chicken to try it!
For those of you that need a little encouragement and inspiration to create an absurd omelette of your own, I will share a few of my favorite combinations and a lot of great ingredient ideas.
Fish if You Wish
Haddock or another white flaky fish, Onion, Spinach, Sharp Cheddar (optional), Sour Cream (add at the very end or it will liquify)
Serve with a side of potatoes or rice.
Perfect for leftover fish. I prefer this with egg whites only.
It’s all Greek to me!
Spinach, Feta, Black Olives, Tomatoes, Red Onion
Serve with toasted flat bread.
I prefer this one with whites only and I add the veggies near the end so they are just warmed through
Italian Sausage and Peppers
Green Peppers, Onions, Garlic Powder, Sweet Italian Sausage, Mozzarella
Serve with crusty Italian Bread.
This is great when I have leftovers from dinner!
Tomatoes, Sausage, Mushrooms, Mozzarella, Oregano, Grated Parmesan or Romano (topping)
Serve with toasted Italian bread or serve open faced on top of toasted Italian Bread.
Sliced Tomato, Fresh Mozzarella, Fresh Basil, Garlic (optional)
Best with egg whites only and very fresh Ingredients. Add the ingredients just before folding the omelette. You do not want to cook them through.
Serve with toasted Italian Bread
Loaded Baked Potato
Potatoes (chopped and cooked), Bacon, Green Onion, Cheddar, Sour Cream
Corn, Diced Tomatoes, Jalapenos, Green Peppers, Pinto or Black Beans, Cheddar, Salsa (add to the top), Sour Cream (add to top), chopped Green Onions (garnish)
You can also add beef or chicken. Serve with corn bread or rice.
No kidding! It all starts with eggs...
The amount of eggs (and pan) will dictate the size and thickness of the omelette. A lot of eggs and/or a small pan will give you a thick and hearty omelette. Fewer eggs and/or a large pan will give a lighter thinner omelette.
If you are making a think omelette I find it best to add the eggs to the pan and let them set a bit. Then lift the edge of the omelette and let the uncooked egg go underneath. I do that in a few spots. It speeds up the cooking and keeps the omelette from browning too much.
WHITES vs YOLKS – Using whites only will give a lighter flavor and cuts back on fat and calories. Including the yolks give a heavier flavor.
Yolks have gotten a bad rap over the years. I
t is perfectly fine to eat a few egg yolks now and then. It is actually good for you! I generally make my omelette with one whole egg and two whites.
Not ready for a CHICKEN Omelette? Here are some other ideas.
Just some ideas to get you started. The sky is the limit!
Tomatoes, Spinach, Asparagus, Mushrooms, Onions, Frozen Peas, Zucchini, Peppers, Cauliflower, Broccoli, Artichoke, Eggplant, Squashes, Avocado, Peas, Green Beans, Carrots…just about anything!
Vegetables can be precooked or not. I like them both ways. If I want crunchy veggies I add them shortly after the eggs. If I want cooked veggies I will cook them in the pan and add the eggs to them.
Leftover Veggies are perfect for omelettes!
I have yet to try cucumbers or lettuce. Hmmm.
Ham, Sausage, Bacon, Fish, Lox, Shrimp, Crab, Beef, Chicken
Unless you are using precooked meats like ham, be sure meat is thoroughly cooked before adding it to the eggs. Eggs will cook far quicker than raw meat.
STARCHES AND LEGUMES
Potatoes, Corn, Pinto Beans, Black Beans, Refried Beans, Mashed Potatoes, Rice, Pasta
Just about any cheese works. Even soft cheeses, cream cheese, and ricotta. It is all about what you like.
Don’t be afraid to combine cheeses. Soft creamy cheeses liquefy when they get hot, so be sure to add them towards the end
Salsa, Sour Cream, Hot Sauce, Grated Cheese, Green Onions, etc.
HERBS and SPICES
Oregano, Basil, Garlic Powder, Black Pepper, Chives, etc.