5 from 90 votes
Omelette
This omelette combines whisked eggs and cream with a light seasoning, cooked gently in butter until tender. An optional mushroom filling sautéed with garlic and herbs adds savory depth. Melted cheese sprinkled inside and on top binds the filling, creating a soft, fluffy, and creamy texture with golden edges. This adaptable recipe allows for various fillings to suit preferences.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
1
Calories:
680 kcal
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
Omelette:
- 1 tbsp / 15g butter
- 3 egg
- 2 tbsp cream Note 1, or 1 ½ tbsp milk
- black pepper
- salt
- 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.
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
- 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
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%)
Nutrition Facts
Serving: 1 Serving
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.