Omelette
User Reviews
5
Omelette
Description
The omelette starts with eggs whisked together with cream, salt, and pepper for a creamy base that sets tenderly during gentle cooking. Butter is melted in a skillet on medium heat, eggs are added and stirred briefly like scrambled eggs before spreading evenly to form a thin layer. Edges are lifted to let uncooked egg flow underneath for even cooking.
An optional mushroom filling is prepared beforehand by sautéing sliced mushrooms with butter, garlic, salt, pepper, and optionally thyme and parsley until golden and fragrant. Half of the omelette is layered with grated cheese, mushroom mixture, more herbs, and remaining cheese before covering and cooking briefly to melt the cheese and set the top just enough.
This omelette has a light, fluffy texture with a velvety finish from the cream. The melted cheese provides richness, while the mushrooms contribute a savory, earthy complexity. The butter and gentle heating keep the eggs tender without browning excessively.
This recipe is flexible in fillings, allowing substitution of bacon, ham, vegetables, or leftovers. The creamy texture can be adjusted by replacing cream with milk or omitted altogether. This preparation makes a substantial omelette suitable for breakfast or light meals.
Ingredients
Omelette:
- 1 tbsp / 15g butter
- 3 egg
- 2 tbsp cream Note 1, or 1 ½ tbsp milk
- salt
- black pepper
- 1/3 cup cheese any melting cheese, I usually use cheddar, grated
Mushroom Filling (optional):
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms , sliced (about 1 ½ cups)
- 1 garlic minced, small clove
- Pinch thyme optional, fresh thyme leaves; parsley finely chopped
- Pinch parsley optional, fresh thyme leaves; parsley finely chopped
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.
Notes
- Add cream to the eggs for a velvety, fluffy texture; milk can be used as a substitute.
- The sautéed mushroom filling adds savory flavor but can be replaced with bacon, ham, or various vegetables.
- Other filling options include sun-dried tomatoes, olives, artichokes, or leftover cooked meats.
- For a smaller portion, scale ingredient quantities down appropriately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 680 kcal
% 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.
User Reviews
Overall Rating
5
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