From quick and delicious breakfast to elegant brunch, the Omelette is a versatile dish with so many customizable options.
Bonjour! Let’s talk about the omelette. It may have been named by the French, but cultures all over the world love this light and fluffy folded egg filled with yummy ingredients. Most egg recipes are named for the technique used to prepare them: poached, fried, hard-boiled, scrambled, over-easy; even sunny-side up fits into this category. But the word omelette, which appeared in France in the 16th century, seems to have been the result of a string of variations of the French word alemette, meaning “thin blade,” and the omelette was named for its resemblance to that shape.
Historians tell us that the omelette probably originated in ancient Persia, but it’s the French that made it so popular. In fact, there’s a famous legend that claims when French emperor Napoleon Bonaparte traveled through the south of France, he stayed the night in the small town of Bessières. While there, an innkeeper made him an omelette, and he loved it so much that he ordered the town to collect all of their eggs so the chef could make a giant omelette for his entire army the next day. Whether this tale is true or not, the town of Bessières celebrates it by holding an annual Giant Omelette Festival on Easter Monday, using 15,000 eggs to create this masterpiece (sure gives new meaning to that old phrase, “You can’t make an omelette without breaking a few eggs”).
But you only need to break two large eggs to make your own omelette masterpiece with our recipe. And some butter, salt and pepper, and shredded cheddar cheese. If you add the optional diced ham and green peppers, you’ll have a version of what is called a Denver or western omelette, though those usually include onions, too. But whatever add-in choices you make, this omelette recipe is going to produce the classic and delicious folded egg dish that everyone loves.
Melting a bit of butter on top of a hot omelette is a beautiful finishing touch, especially if it’s Garlic Butter. But if you want to pay homage to the French, try topping the omelette with a spoonful of Homemade Boursin Cheese. Ooo la la!
Tips for making a perfect omelette
Start by beating the eggs really well: you don’t want to see any threads of egg white in your mix. Next, once you’ve poured the eggs into the pan and the edges begin to set, you’re ready for the lift and tilt. The perfect omelette is all about technique, so you want to gently lift the edge and tilt your pan so that the remaining uncooked egg meets the hot butter. When you’ve added your fillings, fold the omelette while some of the egg is still a bit runny: you will cook the omelette for an additional minute, and this step will ensure that the outside is smooth and the interior is soft and creamy.
How do I store leftovers?
Cooled omelettes can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. We recommend storing the omelette within 2 hours of cooking.
Serving suggestions
For a classic breakfast, serve this omelette with some crispy Grilled Bacon, a side of Home Fries, and thick toasted slices of your favorite bread (we love Sourdough or this No-Yeast Bread) slathered with Homemade Butter and then spread with Mixed Berry Vanilla Chia Seed Jam.
But the omelette is also very customizable: we like to do versions that celebrate some of our favorite cuisines. Instead of ham and diced bell pepper, try filling the omelette with Slow-Cooker Pork Carnitas (which are delicious with the melty cheddar cheese) and some Fajita Veggies. Serve this South-of-the-Border style omelette with some Refried Beans and Salsa. Or create an elegant Mediterranean brunch by filling the omelette with Sautéed Shrimp and Marinated Feta Cheese, and serving it with Greek Lemon Potatoes and this amazing Greek Salad.
Omelette
Ingredients
- 2 large eggs
- Salt to taste
- Black pepper to taste
- 1 tablespoon unsalted butter
- 1/4 cup shredded cheddar cheese
- 1/4 cup diced ham optional
- 3 tablespoons diced bell peppers optional
- Chopped green onions or parsley for garnish
Instructions
- In a bowl, beat the eggs with a pinch of salt and pepper until smooth.
- Heat butter in a nonstick skillet over medium heat until melted. Pour in the eggs, tilting the pan to spread them evenly.
- As the edges start to set, gently lift them with a spatula and tilt the pan to allow the uncooked eggs to flow underneath.
- Sprinkle cheese and add fillings on one half of the omelette. Once the eggs are set but still slightly runny on top, fold the omelette in half over the fillings. Cook for another minute, then slide onto a plate.
- Serve warm, topped with chopped herbs and other preferred toppings.
Leave a Comment