Easy Omelette Recipes For Breakfast and Brunch

When it is time to clean out the fridge and use up bits of old vegetables before they go bad, that last piece of bread, or that unfinished turkey breast from Thanksgiving, nothing beats an all-purpose omelette. This recipe makes enough for two, three if you are not very hungry. It takes roughly 15 minutes to prepare the ingredients and 15 more to cook them.

Omelette Tips

- Get your ingredients ready before you start frying as you will be adding ingredients into the frying pan one after another fairly quickly and won’t have time to chop or open cans in between
- You can substitute any of the veggies or meat for any other kind of veggies or meats so long as you keep the proportions roughly the same or add an extra egg and a little bit more milk to the mix to hold omelette together.
- You can add chopped dill, parsley or mixed herbs to the cheese seasoning at the end
- Use a large frying pan with tall sides

What Ingredients to Buy to Make an Omelette

  • 6 eggs
  • 50 ml milk
  • handful of grated cheese
  • 100g chopped and cooked chicken, beef or sausage (or any kind of meat you like)
  • 1/2 cup croutons or 1 cup toast cut into even cubes
  • 3 tbs canned corn
  • 3-4 chopped white mushrooms
  • 2-3 tbs canned peas
  • 1/2 chopped red or green bell pepper (or a combination of the two)
  • cooking oil
  • salt and pepper to taste

How to Cook an Omelette

  1. Grease a large frying pan and heat it over medium heat.
  2. Whisk the eggs, milk and salt in a bowl and set aside
  3. Put the corn into the frying pan and stir with a wooden spoon until thoroughly warmed through
  4. Add the mushrooms and the peppers to the corn and stir until warmed through and the mushrooms are starting to let out juices
  5. Add the meat and keep stirring the whole mixture until the meat is warmed through
  6. If using croutons, dump the croutons into the egg and let them sit there for a few seconds before pouring the egg and croutons over the vegetables. If using cubes of toast, put the toast directly into the frying pet and pour the egg mixture on top.
  7. Sprinkle the peas into the egg while it is still liquid.
  8. Shake pepper to taste
  9. Reduce the heat and cover with a lid. Let the egg cook through until it is solid enough to flip. Flip onto the other side and cook thoroughly. (If you find the whole mixture difficult to flip, you can turn the omelet into scrambled eggs)
  10. Transfer onto a large plate and sprinkle with grated cheese.


Breakfast Idea: Sour Cream and Pepper Chicken Omelette

This is a delicious breakfast recipe and quite easy to make. The chicken filling can be made beforehand and refrigerated until ready to use. Just heat it a little before placing it in the omelette.

While this dish does have a strong pepper flavor, that can be easily adjusted to taste. One or two teaspoons is quite adequate to get a nice flavor. Feel free to experiment by adding a few veggies as well to make it a more balanced meal.

It's important not to use too much seasoning or spices in the omelet. This is because you want the flavor of the chicken to come through and not be overpowered by any spices in the eggs.

Serves: 2

Ingredients for Sour Cream and Pepper Chicken Filling:

  • 1 onion- peeled and roughly chopped
  • 2 pieces chicken breast- chopped into bite size pieces
  • 1 1/2 teaspoon garlic paste (or crushed garlic)
  • 2 tablespoons tomato puree
  • 2 heaped teaspoons sour cream
  • 3-4 teaspoons pepper (depending on taste)
  • 3/4 teaspoon salt (or to taste)
  • 2 tablespoons sunflower oil

Directions for Sour Cream and Pepper Chicken Filling:
  1. Heat the oil in a deep pan and slide in the onions.
  2. Stir for 5 minutes until soft.
  3. Add the chicken and reduce the heat to low.
  4. Cover for 5 minutes, stirring occasionally, until the chicken turns white and is tender.
  5. Add the garlic paste and tomato puree and stir gently.
  6. Add the pepper and salt and stir.
  7. Let it cook for a minute and pour in the sour cream. Give it a good stir.
  8. Cook for 2 minutes and switch off heat.
  9. Set aside until ready to use in the omelette.

Ingredients for Omelette:
  • 4 eggs
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons butter

Directions for Omelette:
  1. Separate the yolks and egg whites.
  2. Beat the egg whites until thick and foamy.
  3. Add the yolks and beat well.
  4. Add salt and pepper and beat.
  5. Melt butter in a frying pan over medium heat.
  6. Pour in half the egg and tilt the pan to let the egg spread to all sides of the pan.
  7. Cover the pan and cook until just set.
  8. Spread around 3-4 tablespoons of the filing in the center of the omelette.
  9. Fold the egg in half and press the edges down.
  10. Remove from heat and repeat for the remaining beaten egg.

Serving Suggestions:
This is pretty much a complete breakfast. However, you can serve it with some hot buttered toast or some crusty bread. It's ideal to not have too heavy an accompaniment as the omelette is quite filling.

The chicken filling should be enough to use as a filling for at least 2-3 more omelettes.

Acorn Squash Omelette: A great winter breakfast or brunch

This time of year acorn squash is everywhere so why not in an omelette? It has a delicate nutty flavour that compliments onions, eggs, basil and mozzarella cheese perfectly.

You’ll need a large sharp knife to cut it. Discard all those seeds. I used a simple peeler to get rid of the peel.

It doesn’t take long to make and it’s just right for two people.

Acorn Squash Omelette

  • 11/2 tablespoons butter
  • ½ small white onion
  • 2 cloves garlic chopped
  • 4 eggs
  • 2 Tablespoons milk
  • 1 cup grated acorn squash
  • 2/3 cup grated Mozzarella cheese
  • 4 teaspoons dried basil (about 4 chopped fresh basil, if you can find any)
  • Salt and pepper to taste

Grate acorn squash and cheese. Whip up the eggs and milk. Chop onion.

Heat up frying pan. Put in butter. As soon as butter melts saute the chopped onion. Pour in egg mixture. Quickly add grated acorn squash, then the cheese, basil, salt and pepper. When it solidifies, fold it over. Then flip over until both sides are brown. Serve immediately.

Black Truffle Omelette: Along with reduced fat and dairy free versions

Welcome additions to many of the markets in Provence from November to March are the black truffles or 'black diamonds' as they are otherwise known. These knobbly, black-skinned subterranean mushrooms grow mainly around the roots of oak trees (the evergreen oak being the best source), although they can also be found around Lavender or Thyme.

Truffles have a very rich, pungent earthy flavour, which is very much sought after in the culinary world.

Over the years the truffle yield has been reducing, pushing prices on the world markets to record levels. But it is still possible to purchase these little treasures at affordable prices directly from the truffle grower, or trufficulteur, at the weekly markets in Apt, Aups, Carpentras, Richerence and Valeréas.

The Truffle Omelette, or Brouillade aux Truffes, is a definitive favourite and is a dish that you are likely to see chalked up on a blackboard menu outside local restaurants for a lunchtime treat at this time of year.

It is quick to prepare and makes an ideal brunch. However, in France it is more likely to be served as a starter.

How to make a Truffle Omelette, to serve 4


  • 20g Black Truffle, sliced paper-thin or shavings
  • 8 Eggs
  • 10g Butter
  • 5cl Single Cream
  • Salt and Pepper

Top Tip - put your truffle into an airtight container with the eggs a few days before you make your omelette. The flavour of the truffle will infuse through the egg shell, enhancing the taste of your finished dish.

  1. Break the eggs into a bowl and whisk together with the cream and butter. Season with salt and pepper.
  2. Pour the egg mixture into a pre-heated omelette pan or frying pan.
  3. Gently swirl the pan to evenly distribute the omelette mixture.
  4. After a few seconds the eggs will begin to set. When this happens gently push the omelette mixture towards the centre of the pan. This will allow any uncooked juice to flow into the exposed pan.
  5. When the omelette mixture is 80% set add the truffle slices or shavings.
  6. Carefully run a spatula under one half of the omelette and gently fold it over.
  7. Angle the pan over a serving dish and gently slide the omelette out of the pan.
  8. Serve immediately.

Serving Suggestions
For brunch - serve on its own with fresh crusty bread.
As a light lunch or starter - serve with a crisp green salad and fresh crusty bread.

Reduced Fat Version:
For people who are on a low-fat diet or who simply prefer a lower fat version, separate the eggs and prepare the omelette using only the egg whites. Replace the butter with 10g of low-fat spread, which is suitable for cooking and replace the cream with 5cl of milk.

Dairy Free To make a 'dairy free' version - replace the cream with 5cl of Soya milk and the butter with 10g of margarine or olive-oil spread, which is suitable for cooking.

Omelette with Sauteed Mushrooms and Tuna

Most of you reading this are probably thinking: sauteed tuna in an omelette? How could that work? It turns out that if you pair it with fresh mushrooms and garlic, it lends a pungent air to a dish that can easily turn bland. Make sure to use plenty of salt when cooking the tuna and mushrooms.

Omelette with Sauteed Mushrooms and Tuna
  • 1 small can fresh tuna in water
  • 3 large eggs
  • ¼ cup mushrooms, sliced
  • 1 tablespoon minced garlic
  • 3 tbsp. Butter
  • Salt and pepper to taste

  1. Melt 2 tbsp of butter in a medium frying pan. Add garlic; cook on low heat until garlic starts to brown.
  2. Add mushrooms. Raise heat to medium; cook until mushrooms shrivel and darken, stirring constantly.
  3. Drain water from tuna. Sear tuna with mushrooms and garlic until it turns golden-brown. Scrape any burnt tuna off the bottom of the pan.
  4. Remove tuna and mushrooms from heat. In a new pan, melt remaining tbsp of butter on medium heat.
  5. Break eggs in a bowl and whip with a fork. When butter starts to brown, pour eggs into pan.
  6. When eggs begin to harden around the edges, add tuna and mushrooms to one half of the pan. When the eggs begin to solidify, flip the uncovered half over the tuna and mushrooms. Cook until both sides are browned.
  7. Add salt and pepper to taste.

Tips For The Perfect Omelette

  1. Sprinkle salt and pepper on the mushrooms while they saute. This allows them to soak up more butter and release more flavor into the omelette.
  2. Try to use an authentic omelette pan to cook the eggs. If you don't have one, use a cast-iron pan instead.
  3. Pre-minced garlic works just as well as hand-minced garlic in this recipe. Garlic preserved in oil, in particular, contributes moisture that keeps the mushrooms from drying out and burning.
  4. If the mushrooms or tuna begin to burn, turn down the heat and add a dollop of butter to the pan. Make sure to keep the heat low enough that the butter never fully evaporates.
  5. If you don't have butter, you can substitute with a small amount of olive oil. Margarine, on the other hand, melts too quickly and won't work as well when sauteing the mushrooms.
  6. To spice up the tuna, mince a few tablespoons of celery and add to the tuna before cooking. You can also add celery salt or onion powder in place of salt and pepper.
  7. To keep the eggs fluffy, add a tablespoon or two of whole milk or cream. Allow them to cook for an extra minute in the pan before adding the mushrooms and tuna.

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