Below is the base recipe for an omelette. To make it more interesting, I like to mix it up a little and follow one of these variations. Each variation is topped with a selection of herbs that I sprinkle over the omelette once it’s fully cooked and taken out of the pan. For serving, I like to pair it with sliced avocado, cherry tomatoes, or a side salad.
- Onion omelette: Before making the omelette, dice an onion and sauté it in a pan until golden brown. Add a pinch of sugar to bring out the sweetness. Once the onion is cooked, pour in the omelette mixture.
- Tomato and cheese omelette: Slice the tomatoes. Add a bit of olive oil to a pan and fry the tomatoes until they become slightly soft. Pour in the omelette mixture and cook until set. Sprinkle a few tablespoons of cheese on top and wait until it melts.
- Tomato, spinach and feta omelette: Crumble the feta cheese. Cut the tomato into cubes. Dice the onion and sauté it in a pan for a few minutes. Add the spinach and tomatoes along with salt, rosemary, thyme, and oregano. Once cooked, place the spinach, tomatoes, and feta on one half of the omelette and fold it over.
- Omelette with fresh herbs: Simply add fresh herbs such as parsley, dill, and green onion to the omelette mixture before cooking.
My Favorite Omelette Variations
Description
Omelet Base
Instructions
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In a bowl, beat the eggs with milk (if using), salt, and pepper until well combined and slightly frothy.
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Heat the butter in a nonstick skillet over medium heat until melted and slightly foamy
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Pour in the egg mixture. Tilt the pan to spread evenly. Let it cook undisturbed forabout a minute.
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Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath. Repeat until most of the egg is set but still a little soft on top.
