It has been four years since I started featuring recipes on this site. In all that time I've never featured an omelette recipe. Broadly speaking, I like the idea of omelettes, but they typically 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. All great for tempering a mild hangover, not so great for everyday eats. So instead of complaining, I offer you my omelette recipe makeover.
The Skinny Omelette
In my mind an omelette is a beaten egg (or eggs) gently cooked in a pan and sometimes stuffed with good stuff. As I started rethinking the way I wanted to approach my omelette-making, I opted to keep the beating, cooking, and stuffing intact. I played with a few other variables instead. Deciding to cook the eggs extra thin - almost crepe thin - was key. I also opted for rolling instead of folding. This ended up being a great call because the omelette then lends itself to a lovely (and functional) diagonal cut, you can see a cross-section of the ingredients. One more pro-tip - try to avoid over-stuffing them. You're looking for a nice egg to filling ratio. Keeping it all relatively light.
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.
Creative Omelette Variations
For this omelette I used my favorite pesto, a small handful of herbs and greens, and crumbled goat cheese in addition to the omelette-egg base. But don't let that limit you. There are a million ways you can 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 fun, delicious, and endless.
There are some great egg and omelette suggestions in the comments. Check them out! Marichan says, “…my mother puts dashi, shoyu and a touch of sugar in her omelette. I think those three flavors and the texture of the eggs are what I love. Sometimes she rolls the omelette into a long rectangle using the square egg pan. That’s yummy but I really love the thin, crepe like omelette. Sometimes she will stuff them with chirashizushi (sushi rice with various vegetables mixed in) or put it over Japanese style fried rice.“
Carol also highlights this feisty combination: sun-dried tomatoes, spinach, little blocks of feta cheese and a dollop of homemade harissa.
If you're on the lookout for other egg recipes my other favorites include: deviled eggs, egg salad sandwich, these special herby cream cheese scrambled eggs, this frittata, and pickled turmeric eggs.
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 eggs, beaten
- a tiny pinch of fine grain sea salt
- a few tablespoons of chopped chives or herbs
- a dollop of pesto
- a bit of goat cheese or feta
- a small handful of mixed salad greens
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 salt and 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 clean 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 and/or other herbs. Serve immediately.