Endless Filling Options!
The best thing about omelettes is that they are highly customizable and can be filled with lots of yummy fillings. Dry fillings, such as cheese, herbs, ham, bacon, and smoked salmon, work best. Vegetables like onions, mushrooms, and peppers work if they are well-cooked until their moisture has evaporated. Moist fillings, such as tomatoes or spinach, are not ideal, as they can make the omelette soggy, even when well-cooked and patted dry.
The image below shows the four versions I make most often. Here’s a brief overview of how to make them.
Ham and cheese omelette: ¼ cup chopped ham and ¼ cup shredded melty cheese (cheddar, Swiss, gruyere). Remove them to the counter before you start cooking so that they are not refrigerator-cold. Scatter them on half of the omelette right before folding.
Mushroom omelette: I like to sauté 8 ounces of sliced mushrooms with 8 ounces of chopped onions in olive oil before making the omelette, seasoning them with salt, pepper, and dried thyme, and adding a splash of water if the pan gets too dry. I cook until the vegetables are browned and all liquid has evaporated. This makes about 2 cups of filling, enough for 4 omelettes. If I have leftovers, I save them and serve them later as a delicious side dish (shown in the photo below with grilled salmon and grilled broccolini). I also add ¼ cup of shredded cheese before folding the omelette.
Goat cheese omelette: The simplest one! Add ¼ cup of goat cheese crumbles to half of the cooked omelette, fold, and top with chives.
Plain omelette: Surprisingly delicious! When I keep my omelette plain without any fillings, I prefer to cook it slowly and patiently over low heat, leaving it glossy and creamy, almost like a classic French omelette. This plain version can be topped with sour cream, guacamole, or salsa for extra flavor.
