5.0 from 135 votes
Omelette
Recipe video below above. Fluffy omelettes are a master recipe that everyone should know. The key tip is to use a low-ish heat so the omelette doesn’t burn on the underside before the top sets. Feel free to use your filling of choice – suggestions in the notes below.
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 1
Calories: 680 kcal
Course:
Breakfast , Brunch
Cuisine:
American
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.
Cup of Yum
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.
Notes
- Creamy gives the omelette an almost velvety fluffy texture. You can substitute with milk – or skip it.
- Filling options: Bacon is also a firm favourite – or ham! Saute it with vegetables before making the omelette – follow the same recipe. I also quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge. Flaked hot smoked salmon or trout is great for a fancy version! Leftovers also make a terrific filling – everything from leftover roast chicken, even Spaghetti Bolognese sauce!
- Recipe was originally called "Ultra Lazy Ham Cheese Zucchini Omelette" and has since been replaced with directions for a classic omelette. Original zucchini omelette recipe here and video is here.
- Nutrition for omelette and mushroom filling. This makes a big omelette! Scale recipe down if desired by using Servings scaler.
Nutrition Information
Calories
680cal
(34%)
Carbohydrates
7g
(2%)
Protein
31g
(62%)
Fat
59g
(91%)
Saturated Fat
33g
(165%)
Cholesterol
632mg
(211%)
Sodium
643mg
(27%)
Potassium
696mg
(20%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2240IU
(45%)
Vitamin C
3.1mg
(3%)
Calcium
365mg
(37%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 680
% Daily Value*
| Calories | 680cal | 34% |
| Carbohydrates | 7g | 2% |
| Protein | 31g | 62% |
| Fat | 59g | 91% |
| Saturated Fat | 33g | 165% |
| Cholesterol | 632mg | 211% |
| Sodium | 643mg | 27% |
| Potassium | 696mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2240IU | 45% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 365mg | 37% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.