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 featured an omelette recipe. I like the idea of omelettes, but 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 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, 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.

Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs.

browse more:

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-lined 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.

Prep time: 5 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Apologies, comments are closed.

Comments

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

    Mary
  • 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.

    Gini
  • 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! :)

    Patricia Scarpin
  • 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.

    Victoria
  • 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!

    mari
  • 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 ...

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

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

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

    threemilechild
  • 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!

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

    flutter
  • 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?

    Mercedes
  • 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!!

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

    rachel
  • 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.

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

    Joyce
  • 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!

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

    JEP
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients