In This ArticleView AllIn This ArticleThe Best Cheeses for an OmeletThe Best Meats for an OmeletThe Best Vegetables for an OmeletThe Best Herbs for an OmeletOther Delicious Omelet FillingsDelicious Omelet Combinations to Try
In This ArticleView All
View All
In This Article
The Best Cheeses for an Omelet
The Best Meats for an Omelet
The Best Vegetables for an Omelet
The Best Herbs for an Omelet
Other Delicious Omelet Fillings
Delicious Omelet Combinations to Try
In the breakfast hierarchy, the omelet ranks up there with thewaffle, eggs Benedict and thebreakfast taco. Ready in minutes, it’s the perfect protein-packed vehicle for all kinds of ingredients, whether you’re hungry for an over-the-top brunch or a lean weekday power breakfast.
Cooking an omelet couldn’t be easier. Just whisk together some eggs, cook them in a nonstick pan with a little oil or butter, add the filling of your choice, fold and serve.
To help inspire your next omelet-making endeavor, we’ve put together some quick tips and five omelet ingredient categories to help construct countless winning combinations. The anatomy of a truly great omelet is broken down below, so even the most kitchen-averse can get out of a breakfast rut and serve up an omelet with flair.
Try These:Healthy Omelet Recipes
Pictured Recipe:Avocado & Kale Omelet
Besides eggs, cheese is the most integral ingredient in an omelet. No matter how straightforward or eclectic you want to get with your fillings, this creamy buffer helps hold it together.
Read More:5 Reasons Cheese Is Actually Good for Your Health
Pictured Recipe:Avocado & Smoked Salmon Omelet
You can stuff an omelet with just about any cooked meat: bacon, crab, sausage, sliced ham from your fridge’s deli drawer, or even lobster. Chef John Currence ofBig Bad Breakfastin Oxford, Mississippi, admits that he sometimes throws in leftover fried chicken or shrimp and grits. The easygoing versatility of the omelet is part of its appeal.
But here are a couple of things to keep in mind when adding your preferred meat(s): First, most of them already have lots of salt, so go easy when seasoning your eggs. Second, smaller cuts are better. Nobody wants to bite into a massive piece of fish or accidentally pull out an entire strip of bacon in one bite. Whatever your protein of choice, take the time to cut it into manageable pieces.
Pictured Recipe:Vegetable Omelets
A lot of the same rules outlined in the meat section also apply here: namely, smaller equals better. So, slice those shiitakes, dice your tomatoes and smash your potatoes.
Also, reserve the raw veggies for crudités and salads. Everything—from leeks and bell pepper to spring vegetables—needs to be cooked, preferably with good-quality butter or olive oil and a little bit of kosher salt. The one exception is avocados, which can be added in any form, whether thinly sliced, dolloped in guacamole or grilled and cubed.
Try These:Breakfast Recipes with Eggs
Pictured Recipe:Goat Cheese & Fresh Herb Omelet
Do you know what separates most home-prepped omelets from the fancy ones at your local bistro? Fresh herbs. Seriously, it’s that simple.
Omelets inherently veer toward the heavier side, so balancing them out with a pop of bright freshness is crucial.
Your Ultimate Guide to Growing Herbs Indoors
Pictured Recipe:Avocado & Arugula Omelet
We expend so much energy thinking about what goesinsidean omelet that we often fail to think about theoutside. But if you really want to push your omelet creation to the next level, consider the extras.
Think stewed tomatoes or okra ladled over a Cajun omelet brimming with blue crab. Or a schmear of sour cream and caviar to enhance a smoked salmon omelet with dill.
Try These:Healthy Egg Recipes
Carson Downing
Pictured Recipe:10-Minute Spinach Omelet
The options for omelet fillings are endless, but these mini recipes will kick you off toward your own creative combinations.
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