This omelet dish makes for an easy dinner recipe and a great way to use leftovers.
When I was a child, my mom frequently made omelets. I never really paid attention to what she did except that she served them with cold fillings: shredded cheese, chopped ham, diced bell pepper, onions and tomatoes. It wasn’t until I was an adult and my husband-formerly-known-as-my-boyfriend took me out for breakfast
The omelet was served with hot fillings! Who knew?!
I questioned my mother on it. She didn’t have a reason except that it was easy and that she preferred the contrast of tastes and textures.
Now that my daughter is cleared of her egg allergy, omelets are back on the table. I was reminded last week what a good cheap eat an omelet is when I made a few for breakfast. Eggs range in price: I’ve paid $3/dozen for sale organics and $0.99 for conventional. I often get FREE eggs coupons from my Ralphs store. However you buy them, eggs are pretty cheap, costing a quarter a piece or less, if bought on sale.
If you consider the price of eggs and that you’ll use two to three per person, you can make a pretty cheap meal, easily less than a dollar per person, fillings included.
The other day I made omelets for me and hubs. (The kids had scrambled or fried.) He had his with bacon and cheese. I use leftover roasted broccoli and garlic, some cheese, half a strip of bacon, and tomatoes – cold in honor of my mom. When all was said and done, I made our both our breakfasts for about a buck.
Hello! Omelets rock.
Omelet Fillings
Omelet FillingsYou can fill omelets with any number of yummy tidbits. The great thing is that you don’t need to use a lot, so it’s a great way to use up leftovers. Try one of these if you’re stumped for ideas:
- sauteed onions
- grilled peppers
- roasted broccoli
- chopped tomato
- creamed greens
- shredded cheese
- crumbled feta or goat cheese
- chopped ham
- crumbled bacon
- cooked and crumbled sausage
- chopped fresh herbs
Preparing an Omelet
Preparing an omelet is not rocket science. But as soon as folks talk about omelet pans, it sounds daunting. I’ve found that my 10-inch nonstick skillet works just fine.
I read once a quote from a French chef that said the texture of an omelet should be like dog slobber. Au contraire. I disagree. I like my omelets soft, but on the dry side. Once the egg mixture is in the pan, I cover it with a lid so the top will steam.
Recipe: Basic Omelet
Ingredients
- butter for the pan
- 2 eggs, beaten
- a couple teaspoons water
- kosher salt and freshly ground black pepper
- preferred fillings
Instructions
- Heat a nonstick skillet. Melt butter in the bottom of the pan.
- In a small dish combine the eggs and water.
- Pour the egg mixture into the hot pan, tilting to cover the entire pan. As the eggs begin to set, cover the pan and allow the eggs to steam cooked on top, about 2 to 3 minutes.
- Cover half the omelet with preferred filling. Fold the blank half over the filled half.
Preparation time: 2 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 1
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We eat omelets a lot. I like to make them when I have little things leftover. Last night we had omelets for dinner. I had some sharp cheddar, 2 strips of bacon, 4 mushrooms and a little yellow onion leftover in the fridge. I diced it all up and sautéed the veggies after I cooked up the bacon. Great omelets. The kids really liked them. Even the one that doesn’t like eggs that much. The possibilities really are endless. Super cheap meal too!
We must have cheese (cheddar, havarti, smoked gouda, soft goat cheese are all favorites) and usually have sauteed shallots or onions. After that, it’s dependent on what’s available: tomatoes, zucchini, mushrooms, leeks, salsa, etc… One of our favorite combos is kind of a half-frittata, half-omelet: we cook some diced potatoes and shallots in a little butter and oil, putting the lid on to steam it for a bit until done, then pour the beaten eggs over it. The cheese is added to the center, and after the top is cooked the whole thing is flipped into an omelet shape. Yum! The kids also like it when I mix bean sprouts into the eggs and serve it omelet-style with green onions and ponzu. But plain omelets with cheese and shallots is our go-to basic recipe.
I’ve starting doing our omelets frittata style, especially when I’m making it for dinner. I start it on the stove in a cast iron pan and then finish in the oven under the broiler, no flipping that way. Easy way to make one big one for dinner. I recently made one with Swiss Chard, onions, red peppers and a little bit of Parmesan cheese. The kids wouldn’t touch it, but hubs and I loved it. It was a quick easy meal on night when we were very close to ordering take-out.
Sounds like a great idea! I have done that in the past; need to do it more.
Our absolute favorite is strawberries and cream cheese with a little bit of powdered sugar sprinkled over the finished omelet. Do not knock it until you try it. The Bayside Skillet in Ocean City, MD, serves a LOT of these week!
That sounds quite different. Rather like a crepe except with eggs instead of “thin pancakes”. How do you do it? Is the cream cheese in small chunks or just spread on the eggs with the strawberries layered on top, or do you mix the berries and cheese?