05 December, 2011

Favorite Omelettes

This post contains our favorite omelette recipe with 12 different fillings.

My Family's Favorite Omelettes
Makes one
Basic ingredients: 
4 egg whites
2 Tbsp heavy whipping cream
1/8 tsp ground white pepper
dash salt
2 Tbsp butter

See below


Preheat 7- or 8-inch omelette pan over Medium-High heat.

Meanwhile, mix eggs, heavy whipping cream, pepper and salt in blender until frothy (about 1 minute).

When pan is hot, add butter; swirl to coat bottom of pan. When the butter foams, pour egg mixture into the pan.

Using a fork or spatula, slowly stir counterclockwise 3 times and scrape down the sides. Allow eggs to cook until almost set, about 1 to 1-1/2 minutes. Use spatula to even the eggs.

Add any fillings across half the omelette. Use spatula to lift an edge of the omelette; fold it in half. Cook undisturbed until the eggs are set but not browned, about 30 seconds to 1 minute. Shake pan gently, tilt over warmed serving plate and slide omelette out. Cover with foil to keep warm. 

Repeat with any remaining ingredients for other servings.

Garnish as desired and serve warm.

Omelette Fillings
Asiago Cheese:  Add fresh spinach, tomatoes, asiago cheese, and fresh basil to omelette cooked with fresh egg whites.

Broccoli, Mushroom and Dubliner Cheese:  
3/4 cup finely chopped broccoli florets
1/2 cup chopped mushrooms
1/2 cup chopped leeks
3/4 cup shredded Dubliner Cheese
1/4 tsp
1/2 tsp pepper

Cheese: Add Brie or Gouda slices, or grated Parmesan cheese.

Denver Omelette:  
1/4 cup chopped bell pepper
2 Tbsp chopped sweet onion
2 Tbsp diced cooked ham
2 Tbsp shredded cheddar cheese
Fresh orange slices

For serving:
English muffins, toasted

Add bell pepper, sweet onion, diced cooked ham and shredded cheddar cheese. Garnish with fresh orange slices and serve with toasted English muffins.

Fresh Herbs:  Add 1 tsp each minced fresh parsley, minced fresh tarragon and minced fresh chives.

Granny Smith and Cheese: 
1 Tbsp butter
1 scallion, thinly sliced
1/2 tart Granny Smith apple, cored and thinly sliced
3 to 4 Tbsp shredded Monterey Jack (or crumbled blue cheese)

For serving:
Whole wheat toast

Sauté scallion and Granny Smith apple in butter. Add with cheese. Garnish with watercress and serve with lightly-buttered whole wheat toast.

Ham and Cheddar:  
1 scallion, thinly sliced
1/2 cup diced cooked ham, preferably country ham
1/2 cup mild cheddar cheese, grated

For serving:
Hash brown potatoes

Sauté scallion and add it with diced cooked ham and cheddar cheese. Serve with hash-brown potatoes.

Ground lemon-pepper, to taste
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 cup fresh tomatoes, peeled, seeded and diced
1 clove garlic, minced
Fresh minced tarragon
Fresh chopped basil
Fresh minced chives
Fresh minced parsley

For serving:

Whisk olive oil, vinegar and lemon-pepper. Sauté tomatoes and garlic in olive oil mixture. Drain excess liquid before adding filling to omelette. Sprinkle tarragon, basil and chives over the tomatoes while cooking the omelette. Garnish with minced parsley and serve with croissants.

1/8 tsp Lemon-Pepper
2- to 4-oz turkey sausage, sliced lengthwise and then diced
1 to 2 Havarti slices, torn into 1-inch pieces  

Add lemon-pepper to egg mixture. Sauté and drain diced turkey sausage; add to omelette and cover with Havarti cheese. Serve with lightly-buttered whole wheat toast.

Sautéed Mushroom:  
1 Tbsp butter
Fresh mushrooms, wiped clean and thinly sliced
Green onions, thinly sliced

For serving:
Whole wheat toast

In butter, sauté mushrooms with green onions.

Smoked Salmon:  
1 slice smoked salmon, cut into strips
Fresh lemon juice
2 Tbsp Cream cheese, softened and crumbled
Chopped chives or finely diced red onions

For serving:
Toasted bagels

Sprinkle smoked salmon with lemon juice; add salmon and crumbled cream cheese. Garnish omelette with chopped chives or finely diced red onions. Serve with toasted bagels.

Western Omelette:  
1 Tbsp each chopped green
1 Tbsp bell peppers
1 Tbsp canned chopped green chiles or jalapeño slices
2 scallions, sliced 
2 Tbsp diced cooked ham
2 Tbsp shredded white cheese (Monterey Jack, cheddar or Gouda)

Last Updated December 2, 2012

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