BEST BREAKFAST OMELETTES || SIMPLE 3 INGREDIENT FILLINGS TO DIE FOR

The best breakfast omelettes are made using a technique that I learned from a cook I worked with darn close to 30 years ago.

freshly made spinach mushroom feta omelette on a plate

And today, I’m going to share that technique with you. It will change how you make your omelettes forever, in a very good way.

These dishes are very easy to make, and they make a hearty satisfying meal. Omelettes are almost my favorite breakfast food. My go-to breakfast is eggs, sausage, and toast. But, an omelette is definitely next in my lineup of favs.

One of the greatest things about omelettes is that you can serve them any time of day. They’re not just breakfast food. They make a really great lunch or dinner as well.

Having friends over for ‘breakfast for dinner’ is a fun evening. And this dish is always a big hit at those gatherings when it lands on the table.

THE THREE BEST BREAKFAST OMELETTES

There are endless ways to prepare this dish. It’s a whole lot like making soup or salad, if you have it in the kitchen you can toss it in an omelette.

But, in my opinion, there are 3 ingredient combinations that make the very best breakfast omelettes. At least, they are the best simple omelettes, and simple is almost always good.

The first ingredient combination that is a go-to choice for me when making this dish is; thinly sliced tomatoes, caramelized onions, and swiss cheese. I learned this combination from the cook I mentioned earlier in this post, and it stuck with me all this time. It’s that good!

He also made a broccoli, cheddar, and bacon omelette to put on the specials menu pretty regularly. This too became a fav for me. It’s really tasty. And it’s a great way to use up broccoli leftovers, which I very often have.

The third go-to option I have for this dish is one that I whipped up one day in an attempt to use up some food that was reaching the end of it’s time in the refrigerator. Although, it’s not my own creation.

I’ve seen it served in restaurants, and I’m sure it’s all over online. And that combination is; spinach, mushrooms, and feta cheese. So tasty!

For the most part, I keep my omelettes just this simple. It makes their preparation quick and easy. Occasionally I make something a little more elaborate, like a steak fajita omelette, usually when I’m serving guests or on a special occasion.

INGREDIENTS NEEDED FOR THESE RECIPES

A basic omelette recipe is really just scrambled eggs, formed into the shape of an omelette. I’ve never been a fan, but I know from years of working in the restuarant industry that there are plenty of people out there who enjoy them.

When I make my omelettes I like to add a few spices to them. These are the ingredients that I use for the base recipe …

  • EGGS – Farm fresh eggs really make a difference in these recipes. They are, after all, the star of the show.
  • GARLIC – Use fresh, minced garlic if you can. I use granulated garlic when I don’t have fresh in the house.
  • BLACK PEPPER – A good quality ground black pepper is perfect for these recipes.
  • BUTTER – Salted, farm fresh butter is the preferred choice for these dishes.

Here are the ingredients needed for each of the best breakfast omelettes recipes in this post …

FOR OMELETTE #1

(TOMATO, CARAMELIZED ONION, AND SWISS CHEESE OMELETTE)

ingredients to make an omelette displayed on a counter
  • TOMATO – When garden fresh tomatoes are available, they are ideal. I tend to make this omelette more often during tomato season, because they make such a difference.
  • ONION – Caramelized yellow onion has the perfect flavor profile for this recipe.
  • SWISS CHEESE – Go top end on the swiss cheese to make this omelette.

FOR OMELETTE #2

(BROCCOLI, BACON, AND CHEDDAR CHEESE OMELETTE)

ingredients to make an omelette set out on a counter
  • BROCCOLI – Fresh broccoli is the best choice for this recipe. Leftover, steamed broccoli is my preferred choice.
  • CHEDDAR CHEESE – An extra sharp cheddar cheese nicely contrasts with the bacon in this recipe.
  • BACON – Thick sliced bacon is the preferred choice for this omelette. Smoked bacon is the best option.

FOR OMELETTE #3

(SPINACH, MUSHROOMS, AND FETA CHEESE OMELETTE)

ingredients to make an omelette sitting on a cutting board
  • SPINACH – Fresh spinach is the preferred choice for this dish.
  • MUSHROOMS – Fresh mushrooms are the best way to go to make this recipe.
  • FETA CHEESE – Feta cheese gives this omelette the tang that makes it so delicious.

HOW TO MAKE THE BEST BREAKFAST OMELETTES

You will find many web posts out there about how to make the best breakfast omelettes. And the techniques they share definitely have merit. Many of them are quite good.

homemade omelette bite on a fork

But this girl prefers a good old fashioned country style omelette. The type that has been served in upper end diners for many years.

It is hard to find a good diner here in NEPA anymore. And it is also hard to find a good omelette, at least the kind of omelette I’m going to teach you to make in this post.

The first thing you need to do to make an omelette like this is be sure that your fillings are prepared and ready, before you even go near an egg.

Each of the ingredients, in all of the variations of omelettes in this post, apart from the cheese require some prep work. And I will go into details about that in the recipe card below.

I don’t generally do this prep work just to make an omelette. Usually, I make an omelette when I have these ingredients leftover from another dish.

But, let’s talk about the basics of putting this dish together once your ingredients are ready to go.

The secret to a really great omelette …

The trick to making this dish great is to cook the eggs with the prepped ingredients scrambled right into them. Almost all omelette recipes scramble the eggs, cook them omelette style, and then stuff them with the ingredients.

omelette ready to be served on a plate

This makes them messy to eat. And it doesn’t allow the ingredient flavors to ‘mingle’. It’s kind of like eating scrambled eggs with a side of veggies. Which is fine, if that’s what you’re after. But if you want the omelette experience, it won’t give you that at all.

So, scramble your eggs, your filling (apart from the cheese and thinly sliced tomato), and your seasonings (pepper and garlic) together in a bowl.

Melt a generous portion of butter in a frying pan, and pour the omelette mixture into the pan. Cover the pan with a lid.

omelette mixture in a cast iron skillet pan on the stove

Once the eggs have set up and the omelette has a firm enough shape to flip it over, do just that. This will ensure that the eggs are cooked all the way through. If you don’t flip the omelette, you will likely have some raw egg left in your final dish.

flipping an omelette in a cast iron skillet

After you’ve flipped the omelette, remove the pan from the heat and add the cheese to one side of the omelette.

cheese laid out on an omelette in a cast iron skillet

Fold the omelette in half, and replace the lid on the pan. Let it sit for 1-2 minutes, to allow the cheese to melt.

finished omelette in a cast iron skillet on the stove

MAKE THIS DISH FOR TWO OR MORE PEOPLE

It is very easy to fall into the trap of not wanting to serve omelettes when you have to cook for two or more people. Making them individually for that many people can feel a little overwhelming. But it doesn’t have to be that way.

omelette with a fork on a plate

If you have a large enough frying pan, you can mix up a big batch of eggs, then fill and cook them all at once. This makes a jumbo size omelette that can be served in slices. So easy!

The iconic shape of the dish will be missing in the presentation for sure. But unless you’re out to impress someone (and sometimes we are), than that shape is not necessary.

This technique is perfect for private family meals, meals with close friends, camping trips, and mornings when you need to feed quite a few people before you head out the door for a big day.

You can also make a large omelette on a baking sheet in the oven. The baking sheet needs to be greased so that the omelette doesn’t stick.

But, other than that the principles of cooking it are pretty much the same. Bake it until it is baked through (you won’t flip it), remove it from the oven, add the cheese, and fold it over.

I’m not the biggest fan of this method. The omelette mixture doesn’t fry in butter as it does in a pan. So, it doesn’t taste quite the same. Still, it can successfully be done and it has it’s own merits regarding flavor. It’s a good dish for a crowd.

TIPS AND TRICKS TO MAKE THIS DISH

Learning to make the best breakfast omelettes is pretty elementary. There are some simple foundational tips and tricks that will take your dish over the top. So, it’s best to look them over and be sure to use them when you’re making omelettes.

ready to eat homemade omelette on a plate

Here they are …

  • Some of the veggies in these recipes need to be precooked. Make those omelettes when you have those ingredients leftover from dinner the night before. This will save you time in the morning.
  • You can prepare ingredients just for omelettes and freeze them. Portion them for individual servings, or for group servings as we discussed above, and keep them on hand for up to 3 months. You will need to thaw, and drain them, before you use them.
  • Be sure that you mix your veggies, apart from tomatoes, into the scrambled egg mixture for the omelette and cook them all together. Stuffing the ingredients into scrambled eggs that have been cooked into an omelette shape is not the same.
  • It is necessary to use a generous amount of butter in the pan when making these dishes. Otherwise, they will stick to the bottom of the pan, causing your omelette to become more like a breakfast mess.
  • Be sure to flip your omelette over before adding the cheese and folding it. Not doing this will result in remnants of raw egg inside the dish.
  • Remove the pan from the heat before adding the cheese and folding the omelette. If you leave it on the burner while the cheese is melting the egg will continue to cook. This will cause it to take on a rubbery texture.

HOW TO SERVE THE BEST BREAKFAST OMELETTES

Omelettes are typically served with homefries and toast, at least in the diners I frequented in my younger years. And in all of our local restaurants as well.

bite of an omelette on a fork

When serving them as a meal for family or guests, these are my go-to sides. They make the meal feel a little more complete.

But, quite honestly when making an omelette for myself, I most often eat just that … an omelette. It’s a pretty filling stand alone meal.

If you’re looking for options other than the typical fare, there are a few ways you can go. Switch out the toast for some homemade garlic bread. You can even use the omelette and garlic bread to make a sub sandwich, yummy.

Or serve this dish with a side of fruit, biscuits and gravy, or cottage cheese. If you want to have bread with your omelette, but prefer something other than toast, go with an english muffin, bagel, or grilled french bread.

And if you’re omelette doesn’t already have meat in it (or maybe even if it does), serve it with a side of bacon, sausage, or ham.

YOU MAY ALSO LIKE THESE BREAKFAST RECIPE POSTS …

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freshly made spinach mushroom feta omelette on a plate
Yield: 1 omelette

THREE SIMPLE AND DELICIOUS OMELETTE RECIPES

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Three simple and delicious omelette recipes, that you'll love having in your recipe arsenal. These omelettes make a hearty and filling breakfast. They're a great option when you need something that's quick and easy, but tastes like you spent all morning in the kitchen making it.

Ingredients

  • 3 eggs, large, farm fresh
  • 1/4 tsp black pepper
  • 1 garlic clove, large, minced (or 1/4 tsp granulated garlic
  • 1 1/2 tbls butter
  • FOR OMELETTE #1 (TOMATO, ONION, AND SWISS)
  • 1 small yellow onion, sliced and carmelized
  • 3 slices tomato, thinly sliced
  • 3 slices swiss cheese
  • FOR OMELETTE #2 (BROCCOLI, BACON, AND CHEDDAR)
  • 1/2 c steamed broccoli, heaping
  • 2 slices bacon, chopped, cooked
  • 1/2 c shredded cheddar
  • FOR OMELETTE #3 (SPINACH, MUSHROOM, AND FETA)
  • 1/2 c cooked spinach, fresh
  • 1/2 c cooked mushrooms, fresh, sliced
  • 1/2 c crumbled feta

Instructions

  1. Scramble eggs, pepper, and garlic in a bowl.
  2. Add vegetables (except tomatoes if making omelette #1) and meat, and mix together well.
  3. Melt butter in a frying pan on high heat, stirring constantly as it's melting so it doesn't burn.
  4. Turn heat down to medium and pour in egg mixture.
  5. Cover pan with a lid, and allow to cook just until omelette is formed enough to flip.
  6. Flip omelette and remove pan from heat.
  7. Place cheese over half of the omelette (if making omelette #1, lay the tomato in omelette at this point as well).
  8. Fold the omelette in half.
  9. Remove from pan and serve.
  10. Enjoy!

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