The Perfect Omelet {And 10 Delicious Omelet Creations} 5

The Perfect Omelet {And 10 Delicious Omelet Creations}

Eggs have often been called “one of nature’s perfect foods”. And for good reason. They pack a powerful nutritional punch in just a small package. Inside that little shell is a powerhouse of nutrition.

There are many ways to incorporate eggs into meals. By incorporating eggs into our diet whenever possible, we increase the nutritional impact and ease the food budget at the same time. With a growing family of eight, I like the fact that eggs provide important nutritional benefit while keeping food costs down at the same time.

Omelets are one of my favorite dishes. Breakfast, lunch, dinner. It doesn’t matter. Anytime is a great time for an omelet, in my book. One of the great things about omelets is how customizable they are! I never get bored with them because the options are seemingly endless.

Take your omelet from boring to “bursting with flavor” by letting your imagination run wild. By jam-packing your morning omelet with a variety of your favorite fixins, you can easily achieve a more balanced meal. Omelets are also a great way to include more vegetables in the diet, which are often non-existent in today’s breakfasts.

But first, let’s talk technique.


The Perfect Omelet

Yes, you must have the right tools and technique to product the perfect omelet.

Omelets must be cooked in a cast iron pan. Okay, you might get decent results on something else, but in my experience, nothing even comes close to cast iron in producing an evenly cooked, easily flipped end product.

Choose butter, coconut oil, or olive oil to cook with. I prefer a combination of all three for a balance of flavor and beneficial health benefits.

Select local farm fresh pastured eggs (not to be confused with cage-free). The golden yellow yolks provide a deeper flavor and offer much more nutrition than the sub par supermarket options.

Beat your eggs (1-2 per person) and whisk together with a teaspoon or two or water. Water lends to that crepe-like consistency, but if you prefer a fluffier omelet, you might add milk instead.

Pour the egg onto a pan pre-heated to a  medium temperature, but be careful not to add too much at once. The key to a thin, crepe-like and workable omelet is to pour a thin layer that will cook well without needing to be turned. Add your desired ingredients to the center quickly because the omelet will only take a few minutes to cook. Fold in thirds and you’re done!

omelet creation

10 Mouth Watering Omelet Recipes

You can put just about anything into an omelet. Seriously, experiment to your heart’s content! Below are just 10 of my favorite tried and true combinations of ingredients. Try some of these combinations or use them as a springboard for your own ideas.

1. Mushroom, spinach, alfalfa sprouts, and cheese

This tends to be my “go-to” omelet recipe. When I think “omelet”, I think “sauteed mushrooms”. The two pair up quite nicely and taste wonderful alone. Adding spinach, cheese, and sprouts takes that flavor combo to an even higher level! Be sure to add the sprouts right before folding and serving to preserve the raw factor. You might wish to add your spinach at the end to keep it fresh and raw or near the beginning so it is slightly cooked.

2. Salsa, avocado, cilantro, and lime

This combination is perfect mid-summer when the majority of the ingredients can be pulled straight from the garden! The flavor is intensely fresh and satisfying. The creamy avocado is the perfect compliment to the fresh salsa.

Our family’s favorite salsa recipe consists of tomatoes (any kind), onions (green, red, and yellow), tomatilloes, garlic, cilantro, and lime. The last three ingredients must be added in abundance and are irreplaceable. When we make up a batch of this wholesome goodness, we make it in bulk and use it in recipes daily throughout the week. It makes such a great addition to our morning omelets.

3. Tomato, onion, and sweet peppers

A basic and traditional omelet, this trio pairs up well. You can’t go wrong with this one. Local pastured bacon or sausage pairs well!

4. Salmon, quinoa, red pepper, gomasio, and lime

This is a great way to use leftover grilled salmon! Or substitute your favorite fish. Cook your quinoa in nourishing homemade broth and combine with red bell peppers, gomasio, and freshly squeezed lime.

If you’re not familiar with gomasio, it’s a combination of seasame seeds, sea vegetables (seaweeds, with dulse being the most popular) and sea salt. It tastes delicious and provides beneficial trace minerals that are hard to get in our modern diet.

If you don’t have salmon (or other fish) on hand, the quinoa, pepper, gomasio, and lime taste superb on their own!

5. Rice, gomasio, black beans, onion, and tomato

Gomasio and rice are a perfect pair. Brown jasmine is our favorite type of rice, but anything works, as long as it’s not enriched. Black beans, onion, and tomato add a bold dimension to the flavorful combo.

6. Sweet bell peppers and hummus

Hummus is easy to make. Simply blend together chickpeas (about 2 cups cooked with a few tablespoons of the water it was cooked in), tahini (simply ground sesame seeds made into a paste….Buy sesame seeds in the bulk section of your local health food store to save money.), garlic (a few cloves), lemon juice (a few tablespoons), olive oil (a couple tablespoons), and some mineral/sea salt. It tastes great spread over a trio of fresh sweet peppers (red, orange, and yellow).

7. Sweet peppers, butternut squash, and parsley

A perfect seasonal option for those cool autumn mornings! Substitute with pumpkin if you prefer. Use chunks of butternut squash or spread pureed squash or pumpkin over the peppers.

8. Bacon, onion, garlic, herb, and holindaise sauce

Hollandaise sauce consists of just a few ingredients: eggs, lemon, butter, and salt. It’s not difficult to make, but it is a finnicky technique. You’ll need to follow directions on this one. Here is an example recipe for hollandaise.

Add your own combination of fresh herbs, such as cilantro and parsley. This goes well with crispy (pastured) bacon!

9. Chicken, hollandaise sauce, and capers

Chicken topped with hollandaise and capers is a mouth-watering, tempting combination! This one was inspired by chicken piccatta, one of our favorite dishes. Though hollandaise differs from piccata sauce, it goes so well with eggs that it makes a fine substitute here.

10. Kimchi with a dollup of fresh yogurt or cream cheese

Kimchi is typically made from a combination of shredded napa cabbage, carrots, radish, green onions, ginger, garlic, red chili pepper flakes, and sea salt pounded and lacto-fermented with whey. For any fermented food, you’ll want to add it to an omelet at the end, right before folding and serving, to preserve the beneficial probiotics and enzymes. Add your own homemade cream cheese for a unique flavor. Cream cheese can be made a number of different ways, but one simple option is to simply strain the whey from yogurt and use the leftover curds….cream cheese.

Create your own!

These are only a few suggestions for omelet options. Get creative and experiment with your own ingredients! And don’t be afraid to take advantage of your favorite fresh herbs and spices to help round out the flavor of your omelet creations!

Don't have a fancy omelet pan? Never fear! Here's how to make the perfect omelet (plus 10 delicious omelet creations) without any special pans or tricks!

What do you put in your omelets?

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  1. I had to come leave a comment and giggle. 🙂 I saw this email pop up in my box as I was fixing omelets for our family breakfast. Great minds think alike!

    Now I just wish I had put spinach in mine…..

  2. Yum! These are some great combos – I will have to try them. We have omelets two or three times a week, and our go to is spinach, red onion, peppers and whatever cheese we have on hand (freshly grated parmesan is my favorite!).

  3. Courtney! This is such a helpful post! I love omelets, and I love adding veggies to my eggs, but I admit I am not a good omelet maker! My attempts usually end up with a half-scrambled look. My hubby is the omelet maker in our house, but I think your tutorial will help me hone this skill! Thanks for sharing this info!! 🙂

  4. You know, I do a lot of scrambled eggs with veggies and cheese, but I rarely make them into actual omelets. But I should. Omelets are just sooo good. I go the fancy scrambled egg route because it’s quick and easy, but I don’t think omelets are honestly much more work.

    My favorite things to put in omelets or eggs are mushrooms, peppers, tomatoes, zucchini, and fresh herbs. And, feta cheese, which makes anything taste pretty much amazing. 🙂

  5. Mmmm, I love omelets and some of your filling combinations are brilliant. We have leftover salmon often so I’m definitely going to try that one (but probably without the quinoa since it’s a rarity around here). What was the inspiration for adding gomasio? I have been making my own for over twenty years, but I use just sesame and salt, definitely adding some nori to my next batch!

    My favorite filling is bacon, tomato and chives with a dab of sour cream, sometimes with sauteed spinach added too. Feta, spinach and red onion is another fave. I’ve been wanting to try tomato, basil and mozzarella, too. Thanks for the inspiration!

  6. That omelet,Look’s great when do you deliver,kidding.doing reseach on commercial milk,as apposed raw down on the farm type.You would be supprized how many people dont know there is no magnesium in store bought and it is the catylist ,After homogeniized and pasteriized it’s useless.Kinda like tropacana orange juice,way back, nothing add’ed nothing taken away,false no vitamin c. for you ,if any vasqular problems from plauge a good cheolation i.v.form so the villi and the villus are clean’ed as will.oh and plauqe is form.ed from pasterizied milk and chelestriol, im not a doctor,so read up your self.Take Care

  7. Made these this morning and they were great! I sauteed onions and peppers and then added them to the middle of the omelets. Great texture change from regular scrambled eggs, and thanks for all the ideas of what to put in them!

  8. My favorite omelet filling is very unusual but super delicious: cottage cheese and fruit jam. Sounds odd but it is quite good!

  9. For those of us who know nothing about cast iron, how does the omelet not stick to it? I have a glass pan and a “non-stick” pan that I have tried to make omelets in, and they stick terribly. I have used butter, ghee (my favorite cooking oil), and olive oil, it always sticks. So it will not stick with cast iron? How do I prevent sticking?

  10. Just tried the salsa, avocado, cilantro and lime and it was delicious. I have not made many omelets lately but I think I will have to do more with all these yummy looking ideas.
    One idea for those who like fluffy omelets but are not using dairy (or just don’t have any in the frig at the moment), adding mayonnaise to the eggs makes a fluffy omelet. I know it sounds weird but it was what my Mom always did and it worked. You just have to be sure to beat it in well.
    And for the person asking about sticking omelets. Coconut oil and time do work well to turn some regular pans into nonstick pans (it does not work on commercial nonstick pans). I made my stainless steel pan nonstick by using coconut oil every morning to make my breakfast eggs. But it took well over a year before it was nonstick. And coconut oil is key if you don’t have cast iron. I believe what is actually making cast iron (and my pan) nonstick is a buildup of oil adhering to the pan.

  11. 1/3 lb Turkey Bacon, scallions and taco shredded cheese. Add the scallion whites into the omelete and garnish with the scallion greens. Add fresh cracked pepper and Tony Chachere to the whisked eggs before cooking. – Delicious!

  12. I put almost anything in my omelette,tuna, mushrooms, pepperoni, salami,bacon etc.i treat my omelettes like a egg pizza without the doughy base,also I find putting it under the grill for most of the cooking time saves any messy flipping.

  13. What makes a good combo for meat lovers is
    cheddar cheese, bacon bits, and diced or cubed ham

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