With the versatility of an Omelette, it’s no wonder this dish is a favorite around the world. Made from eggs, a little cooking oil or butter and your favorite fillings, Omelettes aren’t just for breakfast.
Not only can you change the fillings, you can also adjust the size of your Omelette to fit your appetite. The endless combination of filling and size makes this a perfect brunch or dinner dish for a group.
- 3 eggs
- 1 tbsp. water
- 1 steak, cooked & chopped
- 2 button mushrooms, chopped
- ¼ small onion, chopped
- Tomatoes, chopped
- Salt & pepper to taste
- 1 tbsp. cooking oil
- Heat a non-stick or cast iron skillet over medium heat. Add 2 tbsp. cooking oil.
- Carefully pour in the chopped steak, onions, and mushrooms.
- Cook this mixture for 7-10 minutes or until onions are tender and caramelized.
- Remove from the skillet and set aside.
- Lower the heat to medium-low.
- Crack three eggs into a bowl.
- Add 1 tbsp. water (milk or cream works too) and beat with fork
- Pour beaten eggs into same heated skillet used for filling. The eggs will pick up the taste of the cooked filling but you can add salt & pepper to taste, if desired.
- Cook eggs for 2-3 minutes. DO NOT STIR! The eggs will cook mostly through on one side.
- When the edges are solid and bubbles form on top, flip it over. The Omelette will not stay perfectly round and might even tear a little. This is ok, do not panic. It will seal itself back together as it cooks.
- Once flipped, add the cheese, tomatoes and steak, onions, and mushrooms mixture.
- Cook Omelette for 2-3 minutes and then it fold in half.
- Remove from skillet, plate, and eat while warm.
The trick to getting a light and fluffy Omelette is to add a small amount of water, milk or cream and whip or beat it into the eggs. This creates bubbles which in turn make the Omelette light and fluffy.
You can use whole eggs, egg whites or even egg substitutes, though the consistency might be slightly different if using anything but whole eggs.
Traditionally, we think of Omelettes as being meat and veggie filled, but some countries use other fillings such as rice and pasta.
Omelettes are an excellent way to use leftovers. Simply take your leftover (cooked) meat from other meals & place it into freezer bags, making sure you only add enough meat for a single serving to each bag.
When you’re short on time or low on cash, just pull out a bag of meat, dig into the refrigerator to see which veggies need to be used right away and voila!, an instant dinner.
A few of my favorite Omelette fillings are:
Tomato and bell pepper
Ham, onion, bell pepper and cheese
Tomato, thyme and rosemary
Serve with a side of hash browns, which can be made from leftover potatoes from another meal, and toast.