Skinny Omelette

Skinny Omelette Recipe


It has been well over four years since I started featuring recipes on this site. In all that time I've never done (or featured) an omelette recipe. I like the idea of omelettes, but as I mentioned here, they aren't very exciting. Not that they couldn't be. When I reflect on the past ten omelettes I've encountered, more times than not they have been huge bulging envelopes of egg oozing steady rivers of melted cheese. They are nearly always served with a side of greasy home-fries. Great for tempering a mild hangover, not so great for everyday eats. So instead of complaining, I offer you my omelette recipe makeover...

In my mind an omelette is a beaten egg (or eggs) cooked in a pan and stuffed with good stuff. As I started rethinking the way I wanted to approach omelette-making, I opted to keep the beating and cooking and stuffing intact. I played with a few other variables instead. I decided to cook the eggs extra thin - almost crepe thin, and opted for rolling instead of folding. I ended up very happy with the stuff-and-roll decision because the omelette then lends itself to a lovely (and functional) diagonal cut, you can see a cross-section of the ingredients. Lastly, I avoided over-stuffing them.

So what you see above is what I whipped up for breakfast this morning. I was in and out of the kitchen (with photo!) in less than twelve minutes, counters cleaned, dishes done. And for those of you who are gluten-intolerant or can't have gluten, I'm thinking of my friend Shauna as I write this, it just dawned on me that these could be considered gluten-free crepes.

I used my favorite pesto, a small handful of greens, and crumbled cheese in addition to the omelette-egg base. That being said, there are a million ways you could remix this omelette recipe. You can add spices, seasonings, tiny grains, herbs, curry pastes, and infusions to the eggs before cooking. You can play around with different spreads, cheeses, mashed beans, tangy yogurt, salsa and/or avocados as filling. If you like Thai flavors, use Thai ingredients. If you like Japanese flavors, integrate those ingredients. The potential combinations are endless. Many of the fantastic ideas and flavor combinations you all volunteered for the baked eggs recipe would transfer over to this recipe remarkably well.

 
 
 
 

Skinny Omelette Recipe

I didn't mention it up above, but ricotta spiked with lemon zest and some herbs would be a perfect, easily spreadable slather for this recipe as well.

2 large (preferably organic) eggs
a tiny pinch of fine grain sea salt
a few tablespoons of chopped chives
a dollop of pesto
a bit of goat cheese or feta
a small handful of mixed salad greens

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color - they seem to run around the pan more evenly when there aren't huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker - this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan - 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

Serves one or two.

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Your Comments


JEP
June 13, 2007

Beautiful! My kind of omelette--I will try with the ricotta.

 

shauna
June 13, 2007

Heidi!

Thanks for the mention. But thanks even more for the recipe. The Chef and I? We just love eating eggs. But we haven't made this.

I'm pretty sure you just gave us breakfast for tomorrow!

 

Joyce
June 13, 2007

What a clever idea. Love it! And you're right, the possibilities are endless.

 

Brian
June 13, 2007

Those look great. I'd dispute, though, the idea that the average omelet is unexciting. I think the best results I've had were 2-egg omelets made in an 8" crepe pan, filled with spinach sauteed in a bit of butter with shallot and garlic with a few dollops of fresh cowgirl chevre.

I topped them with snipped-up smoked red onions from the chili lady and some of her delicious sweet rojo jam.

I particularly like the fluffy, firm texture of a good omelet made with a splash of cream in the eggs and a continuous use of the spatula, pushing the cooking egg towards the center of the pan as you swirl the pan to fill the empty spots with uncooked egg. If the pan is just the right heat, it makes an omelet with nice volume, something more like a quiche than scrambled egg.

 

canadasue
June 13, 2007

This brought back a flood of memories from Taipei and my favourite breakfast on the go... Scallion Pancakes with Egg... http://en.wikipedia.org/wiki/Scallion_pancakes
I think I may go home and have it for supper...

 

rachel
June 13, 2007

I love how thin the egg is. I like to use my crepe pan for eggs to get them extra thin!

 

Snehal
June 13, 2007

Nice. Paper thin egg technology :) I love omelettes ...every Sunday my hubby makes me this version [earlier my dad's] wherein he chops an onion and some green chillies into itty bitty pieces, adds a healthy handful of freshly chopped coriander leaves, a dashy of ground black pepper and salt .. beats it together with 4-6 eggs and omlettizes it .. golden cooked egg with a burst of sweet onion flavour and the bite of green chillies!!

 

Mercedes
June 13, 2007

I can't wait to try this- normally, I can't stand omelettes, but this looks right up my alley. I wonder if you could mix the pesto in with egg at the beginning, though it might be a green skinny omelette?

 

flutter
June 13, 2007

I am diabetic and sick to death of standard eggs, but these? Fabulous.

 

kate
June 13, 2007

Hi, off topic, sorry, but I am wondering if you have ever played around with goat milk ice cream? If you have access to fresh goat milk, it makes a really tasty ice cream, and I have been playing around with it. With your experience, I am sure you could make one that would knock some socks off!

 

threemilechild
June 13, 2007

Feta is really, really excellent in omelets, especially with sweet or fresh vegetables to cut the saltiness. (Guess what I had for breakfast today?)

 

Stephanie
June 13, 2007

Wonderful idea. Thanks for the inspiration... When I'm feeling virtuous I like to do an omelette with Asian greens and ginger.

 

rebecca
June 13, 2007

Now this makes me want to make omelettes again! Thanks for the inspiration!

 

Allison
June 13, 2007

These are beautiful and look like the perfect alternative to something like a frittata for a brunch gathering. Would these keep on display and be okay at room temp (like a frittata) or would this dish at a party have you manning the stove all morning (like a traditional omelette)? Thanks for any insight you can provide ...

 

mari
June 14, 2007

Wowsa, what a beautiful omelette! I love eggs, but don't do omelette's often for exactly the reasons you stated...too greasy. I think I'll have to run out and buy myself a non-stick frying pan!

 

YOYO's Food
June 14, 2007

so yummy~

and so heathful food~

 

Victoria
June 14, 2007

This idea is so fabulous, it's almost insane! The possibilities for fillings seem absolutely endless. I am trying it this weekend for sure. I'm thinking mushrooms sauteed with garlic and parsley bathed in not-too-much tomato sauce. I too rarely (rarely, rarely, rarely) use anything non-stick, but I haven't given away my Bourgeat non-stick skillets. Now I'm especially glad I kept them because these omelets would stick to my favorite De Buyer heavy carbon steel pans even though they are well-seasoned.

By the way, I just got both of Heidi's books from Amazon, and they are each GREAT! It's definitely worth owning them, and it's nice to, in a small way, repay Heidi for this wonderful site.

 

Patricia Scarpin
June 14, 2007

Heidi, what a great way of having omelets - thank you for sharing! I'm tagging this recipe right now - looks too good to be missed! :)

 

Gini
June 14, 2007

The thin omelettes looks gorgeous. Similar to the rice paper rolls. This is a perfect recipe to use up stuff from the small kitchen garden.

 

Mary
June 14, 2007

This looks lovely, a little like chakin-zushi (the thin egg omelet wrapped around rice in Japanese cuisine).

 

Barbara
June 14, 2007

Ok sorry this is OT also:
Where is the potato gnocchi you promised:)
I can barely stand it anymore.

 

Billy Bob
June 14, 2007

Here's another twist - take 4 extra large eggs, cook on one side and flip them. Top with 2 slices american cheese, and bacos and/or spam. Fold in half and cook until cheese melts. Serve with sour cream (optional).

 

jzb
June 14, 2007

Am on again/off again about having eggs in my diet (most recently on again and in a serious way, perhaps like a mad craving) and was recently inspired by your post regarding baked eggs in the little pita cups. A very pretty and delicious approach to a healthy egg breakfast. I have always loved a good omelet; however, as you say most are oozingly gooey, greasy versions which I find rather inedible and disappointing. My own vision, which seems to agree with yours, is that a great omelet is a beautiful thin ‘pancake’ (crepe), rolled or folded... and is filled and/or surrounded by other complimentary veggie foods such as spinach and other wonderfully fresh greens, cilantro, scallions, avocadoes, tomatoes, red onions and so forth. Art in the morning. The filling can also contain lovely cheeses (feta is quite nice and we also enjoy a few crumbles of a good stilton in certain combinations) in a mix of fresh greens. So thank you for your ‘egg ideas’. While this latest craving lasts, I hope to make each serving as healthful and delicious as possible... and your suggestions certainly add to the creative efforts at breakfast time.

 

Maria Glensworth
June 14, 2007

I have a friend from Taiwan who makes absolutely superb omelette's! The trick is to use a hell of a lot of cheese, even an over the top amount.

Combine this with onion, carrot, and some other spices that I don't know the name of with very little egg and it makes it perfect.

Both I and another friend of mine don't eat egg but we LOVE those omelette's!

 

spica
June 14, 2007

Heidi - Thank you for this gorgeous, delicious site!

I just wanted to mention that rolling crepe-thin eggs has multiple applications in Japanese cuisine. Square pans are used most often for this. My mother is such an old hand at it that she uses chopsticks (doesn't bother with a spatula) to swiftly roll it right in the pan.

 

chanelle
June 14, 2007

fantastic! what a wonderful breakfast (or lunch... or dinner...) idea! thanks for sharing.
i eat eggs for protein almost every morning, but am SO sick of the scrambled or fried options. this is a quite an inspired alternative.

 

Christi
June 14, 2007

I can't have cheese on my diet, so when I decided to try this recipe, I opted for the chives, spinach instead of the mixed greens, red peppers and I added some wonderful black bean and corn salsa I came across....this will become a morning habit for me, I think, talk about yum!! Thanks for the idea!

 

crystal
June 14, 2007

thank you for the recipe. i cant wait to make it. i love to make omlets , never heard of one like this though. thanks again

 

crystal
June 14, 2007

thank you for the recipe. i cant wait to make it. i love to make omlets , never heard of one like this though. thanks again

 

Gabi
June 14, 2007

Hi Heidi,
I am so loving your site! Thanks for the inspiration. I am just a starting blogger and I am so impressed by what you do. Everything on your site is gorgeous and I am looking forward to these thin omelettes.
They seem like such a huge canvas for creativity. YUM!
Have you tried them without nonstick?
Just wondering since we have rid ourselves of all the nonstick pans we once owned - I am opposed to the chemicals. Crespelle work great in my well seasoned cast iron, should I am assume these would too?

OT: Are you doing more book signings in the Bay area next week? We'll visiting then.

 

Carol
June 15, 2007

I've never thought omelets are boring - au contraire - I love using whatever is ripe in the garden and almost use sundried tomatoes.
My current favorite omelette is what I call my "broken egg omelet" I put a little ghee(purified butter in the pan, lightly sautee some mushrooms, then add 2 eggs. I take a fork and break the yolk so that it flows around a little but stays bright yellow in places. Then I add the filling ingredients.
For example, this morning I'm using: sundried tomatoes, spinach, little blocks of feta cheese and a dollop of homemade harissa(very spicy moroccan pepper paste) Spread it out a little. Fold the omelette in half. cook a few minutes then turn over and cook for another minute. Enjoy.
If this doesn't wake you up it's because you died during the night.

 

theCook
June 15, 2007

I simply love it! hope I'll be able to make omelettes that thin!

 

Maya
June 15, 2007

Heidi, I love your blog!

 

Marichan
June 15, 2007

I am not an omelete fan but I will eat my mother's omelete! Like you mother, Spica, my mother has been doing this for so long that the thought of a spatula never entered her mind. I rarely see her with anything other than chopsticks when she's cooking. I'm not quite as adept so I will cheat and use a spatula.

My mother puts dashi, shoyu and a touch of sugar in her omelete. I think those three flavors and the texture of the eggs are what I love. Sometimes she rolls the omelete into a long rectangle using the square egg pan. That's yummy but I really love the thin, crepe like omelete. Sometimes she will stuff them with chirashizushi (sushi rice with various vegetables mixed in) or put it over Japanese style fried rice. I am soooo homesick now.

I've been in Naples, Italy - Trash capitol of the free world - for two years and have one more to go before returning to the U.S. I am so tired of pasta, pizza and Neapoitain food in general.

Tonight I am making the omelete on this page and stuffing it with some grilled zucchini and eggplant, arugula, gresh chopped garlic and Italian parsley, and a drizzle of beautiful dark green extra virgin olive oil.

Heidi, Thank you for evoking the great food memories.

 

gay goy gourmet
June 15, 2007

These seem to be more of a 'flourless crêpe' than an omelette, and they do look perfectly delicious. I never order omelettes at restaurants for a few reasons, but this has challenged one of them.

For me, the point of an omelet is to contain and emphasize some of the runny goodness of beaten eggs. Unlike plain scrambled eggs, the runniness is magically soaked up by the cooked part. Usually I just use a bit of whatever cheese I have around, and maybe a snip of chives or chinese/garlic chives. Arugula is my favorite green ever, but I'd rather have it on the side with just a squeeze of lemon, a drizzle of oil, and fleur de sel all around.

Aside from being overcooked, most restaurant omelets overemphasize all the junk they can think of to throw inside. Asparagus! Avocado! Broccoli! Cabbage! Daikon! etc. Yours would showcase some lovely greens, which I hadn't thought of and haven't seen before.

I remain awfully covetous of fresh eggs – I almost always have to make one or two of them soft-cooked as soon as I get home from the market – but my partner seems to think they should be more cooked than raw. I'll definitely try yours out. Thanks!

 

Ali
June 15, 2007

I love it - one of your most clever recipes. I'm in the camp that thinks eggs from pasture-raised hens are a great health food, so I am always looking for new ways to eat eggs. I'm actually not so creative - boiled and in a salads, scrambled, omelettes, baked eggs, quiche etc. This looks like a lovely recipe and EASY! Thanks.

 

rochelle
June 16, 2007

wow, these look savory and delicious...when i first saw the picture i thought they were breakfast wraps, so imagine my surprise when i read you'd made the eggs that thin, and then used them to wrap the other ingredients! clever. thanks for this!

 

Sarah Bell
June 16, 2007

Looks wonderful and it's healthy, what more would you want?

 

Stephen
June 16, 2007

Looks great. A perfect light meal!Beautiful photo as always.

 

Heidi
June 16, 2007

Thanks for all the great comments everyone...

Mercedes, sure you could stir pesto into the eggs, though I like pesto raw, I'd be more inclined use curry paste (make a paste with a splash of milk then incorporate the eggs.

Allison, Cold scrambled eggs/omelettes take on a weird smell and taste to me. I like my eggs fresh off the skillet.

Gabi, depends on the skillet. You know immediately if your pan is seasoned well enough ;)... I tried it the other morning with one of my other non non-stick pans. The answer was no.

 

Deborah Dowd
June 17, 2007

What a great remake of the traditional omelet! You set my mind thinking of the many ways I could use this omelette/crepe idea to make a light and healthy breakfast (lunch, dinner, appetizer!)

This is a recipe that you can really play with!

 

Jenna
June 17, 2007

This was amazing and such a nice change from my usual Sunday omelette! I mixed in the chives and some red onion before cooking the eggs. Then I spread honey mustard on the egg, added greens, feta, sun dried tomatoes, and a little leftover chicken. It was amazing! Almost like a carb free sandwich!

Thanks Heidi!

 

jigi
June 17, 2007

Heidi,
since you are not an avid fan of the non-stick, do you use stainless steel or cast iron or copper for most of your cooking?

 

neo
June 17, 2007

My 'special' omelette:

Thin egg-whites-only, tuna and a dollop of cream cheese.

Delicious!

 

Heidi
June 17, 2007

Oh! I forgot, Barbara....soon on the gnocchi front.

Jigi - I use Le Creuset pots often. I also use a big heavy stainless-steel skillet for sautes and the like. Maybe I'll do a roundup of my favorite kitchen gear at some point. -h

 

Linda
June 18, 2007

what a perfect idea.

 

gilly
June 18, 2007

I love them! Omelettes are great because they are like a blank canvas - so many possibilities!

 

Jennifer
June 18, 2007

what a beautiful, delicious and perfect idea! I am no fan of omelettes (too much egg-y-ness), but these were absolutely perfect! and they got rave reviews in our house! thanks for sharing a wonderful recipe!

 

Maura
June 18, 2007

Tried these tonight, much to the delight of my mother, and they were wonderful. I followed the recipe pretty faithfully, though I subbed a pinch of dried thyme for the chives, as I had no chives. It was a fantastically easy and light dinner on a hot evening. This is the first of your recipes I've tried but it certainly won't be the last! Thanks.

 

canadasue
June 18, 2007

Would love to see a round-up of your fav kitchen gear, Heidi!