Favorite ingredients for an omelette?

Fresh spinach.

Add some leftover pasta. Something like rotelle or gemelli are perfect. It can transform your omelet.

Bacon, mushroom, gruyere, fresh thyme

salsa, onions, feta cheese

Last week I grilled vegetable kabobs (mushroom, red onion, zuccini, tomato) ...I had one leftover, which I chopped up for an omelette the next morning...it was outstanding, beautiful smokey flavor.

Twink semen.

I wondered how quickly this would go south, R6. LOL

Still a serious questions though.... Omelette suggestions are welcome :)

Jizz - for a cumlette

This isn't an authentic Mexican omelette, but I had something at a diner in NY many years ago - and it was named as such. It was just filled with green and red bell pepper strips and onions, that were cooked in some sort of spicy tomato sauce. When I'm making it for myself, I just use a bag of frozen red & green peppers and onions, and cook them in some El Pato brand sauce (the yellow can - WalMart carries it). Might be good to throw some home fries in there as well.

Shiitake mushrooms. the end.

Shallots, tomato, and cheddar

OP poster is just begging for Danny Thomas jokes. I will not oblige.

I chop kale stalks and steam the leaves, then throw them in.

The LEO, Lox, eggs, onion. Capers are a nice addition too.

Rolled omelette, filling: bacon, green onion & potato cooked in the bacon fat, cheddar cheese

I also made one with spinach, ham, green onion and cheddar cheese yesterday.

I gave up on omelettes years ago. I just make scrambled eggs, which I actually like more. My favorite ingredients are cheddar-dill-sour cream, plus tomatoes (if they're good); mushrooms and/or spinach with Gruyere or Swiss.

I shake my eggs rather than breaking them with a fork. They get more mixed that way. I use old Talenti containers: eggs, salt, cream. Shake vigorously.

I usually have bacon and/or roasted potatoes as a side.

Gently squeezed tomatoes (to get rid of the juices), goat cheese, and caramelized onions.

[quote] caramelized onions.

The [italic]only[/italic] way to add onions to an omelette.

R16 Are you the Omlette Bond, shaken not stirred?

Cheese, please

R19 He ought to be the Bond Scramble really.

Indeed, r19.

Even indeeder, r21.

Gruyère, duck & kale from last brunch - it was delightful.

Kale: way to ruin a couple of good eggs (to say nothing of the poor cheese).

"Italian greens" (sauteed escarole in olive oil & garlic, with a pinch of red pepper flakes) & some crumbled Gorgonzola.

Omelettes are like pizza : AVOID WATERY VEGETABLES.

R25 Makes me think some Broccoli Rabe would be nice.

grilled vegetables. I particularly like asparagus and mushrooms. Try the Italian method in a small cast iron pan. Start on stove and move to broiler (oven) to finish. Then, there is the sauce. You can do: sour cream, hot sauce or hollandaise. Also, I enjoy having a green salad with a vinaigrette for a simple dinner.

[QUOTE]Try the Italian method in a small cast iron pan. Start on stove and move to broiler (oven) to finish.

So Italian, we even have a name for it, [italic]la frittata[/italic].

Soy sauce or oyster sauce with ground shrimp or ground pork.

With crab meat and eat with Sriracha sauce.

Sharp cheddar cheese; I'm a purist. But I like Gruyere, too.

Artichoke hearts (sliced thin-ish)? Agree with the advice to avoid vegetables that exude water.

Sun-dried tomatoes (the soft kind). Kalamata olives (pitted).

Tapatio hot sauce.

I dice up zucchini and yellow squash in the summer and saute them with chopped mushrooms. I almost always, always add finely chopped chives to the egg mixture when I make an omelet. I love the flavor of chives and eggs.

[quote]So Italian, we even have a name for it, la frittata.

How I learned that you can combine mint with eggs.

Mac and Cheese omelet! Left over mac and cheese and saute green chilis or jalapenos to ad a little heat. My comfort food. Also left over rice is great (add other things to it like cheese, grilled veg, chilis, scallions, ect.

Crumbled blood pudding

Bananas

Garlic

Hummus

Cottage cheese

Lipton cup o noodles soup

Fritos

plantain chips

spring rolls

pork rinds

gefilte fish

soda bread

leftover pizza

Jambalaya

BBQ sweet potato chips

chocolate chili

cherry juice

apple cider vinegar

aloe vera

tea tree oil

I use to love omelettes but like R16 one day I realized that scrambled eggs were basically the same ingredients and not nearly as dry as an omelette or as difficult to make.

R38, a French "omelet blanc", if executed properly, will never be dry. American fold-over omelets that are all brown on the outside will usually be dry.

Try the French method sometime. Once you go French, you'll never go back.

Skip to about 3:05 in the video for the classic French omelet blanc.

For comfort eating, a generous helping of a moderately-strong Cheddar.

If I'm being pretentious, fresh thyme and scallions, and then serve with just a splash of cider vinegar.

Does the cider vinegar get shaken on top at the end or is it mixed into the eggs before cooking?

I've seen a recipe where it is beaten with the eggs, but I've always just added a splash right before having at it with the fork. Either way, no more than a teaspoonful, and that's overgenerous.

Oh, if you're feeling semipretentious, you can go with the cheese but also add a pinch of cayenne.

Sharp cheddar, avocado and bacon.

Diced Spam and cheddar cheese. Now wait, hear me out. When it's scrambled with the eggs and cheese, you honest to god can't tell the Spam from real ham. And it's a hell of a lot cheaper and easier to deal with, unless you just happen to have some leftover ham kicking around in the fridge.

Dang, I think I know what I'm having for dinner tonight.

Actually, processed cheese is good for omelets, e.g., Kraft slices & Velveeta.

Smegma, the human cheese.

Omuraisu

Cute, R47

Fresh spinach is a good one--so is diced avocado, and fresh tomatoes (especially now that it's heirloom season), and so is pancetta after you've sauteed it. I always recommend not using too many ingredients, though, because I think you lose the taste of the egg if you do (and it's harder to flip a heavy omelette), so I usually keep my added ingredients to two. I do like adding spices to the egg mixture, though--especially thyme.

[quote] I do like adding spices to the egg mixture, though--especially thyme.

Thyme is an herb.

R50, do you have an herb rack to compliment your spice rack? If not, how do you handle this problem?

SURELY, you do not allow herbs on a spice rack.

Compliment? Yes, my herbs always say nice things about my spices. And vice versa. But they know which is which.

[quote] Thyme is an herb.

Oh honey, unclench.

Thank you for the opportunity to correct my spelling. Complement. Happy now, R52?

I hope you never find yourself typing on a phone.

Love you!

[quote]I hope you never find yourself typing on a phone.

So do I. I hate typing on my phone, so I do it as little as possible. DL can wait 'til I get home.

R51 Thanks for picking up the gauntlet, same stickler has made his assertion before. (Best chicken salad thread) I'm sure "Herbie" believes he's teaching us a distinction we've NEVER heard of. Meaningless distinction really, as it doesn't affect intelligibility.

Bacon, cheddar and diced tomato. Also, R43.

Basic question _Whatever one uses, are they cooked separately and then added as a filling? Or is the egg batter poured on them after they are cooked?

Soy sauce or oyster sauce with ground shrimp or ground pork. _ sounds interesting. Tell me more please!

Sliced pickled jalapenos, cheddar cheese and sweated onions. Enjoy them going in and then going out!

Peanut butter and jelly!

Well of course, farm-fresh eggs, ripped right out a hen before she's had a chance to sqwunch 'em out.

Then add some diced farm-fresh onion, white and green, freshly rinsed of dirt.

Some freshly fried thick-sliced smoked bacon, cut into postage stamp-sized pieces.

Lastly some cave-fresh, thin-sliced button mushrooms.

R61, is the bacon pig-fresh?

Sliced bananas and mozzarella cheese.

Mais oui, r62

I do saute fresh spinach with chopped red onions and a very light sprinkle of oregano, salt & pepper just at the last, I sprinkle crumbled Feta cheee.

[quote]cave-fresh

lol

spinach & Vietnamese garlic chili sauce

Ive been putting Italian seasoning and some aged parmesan cheese in mine...simple but good

[quote] Basic question _Whatever one uses, are they cooked separately and then added as a filling? Or is the egg batter poured on them after they are cooked?

Yes, you cook your fillings separately (in advance), except for something like avocado. Try to remove water from watery ingredients like mushrooms. I wouldn't call the egg mixture a "batter." I would use a nonstick pan with Pam spray or oil. Pour in your eggs (already mixed up). Let it set up for just a little. Then lay down your fillings. I also like to use a cover to create an oven effect (so the eggs cook somewhat evenly and don't burn on the side closest to the pan). Fold in half and you're done.

Thank you r69

[quote]"The final course was a sweet omelette, which was made at the table in a chafing-dish by Philip Boyes himself. Both Mr. Urquhart and his cousin were very particular about eating an omelette the moment it came from the pan—and a very good rule it is, and I advise you all to treat omelettes in the same way and never to allow them to stand, or they will get tough. Four eggs were brought to the table in their shells, and Mr. Urquhart broke them one by one into a bowl, adding sugar from a sifter. Then he handed the bowl to Mr. Boyes, saying: 'You're the real dab at omelettes, Philip—I'll leave this to you'. Philip Boyes then beat the eggs and sugar together, cooked the omelette in the chafing-dish, filled it with hot jam, which was brought in by Hannah Westlock, and then himself divided it into two portions, giving one to Mr. Urquhart and taking the remainder himself.

This passage from Dorothy Sayers' 'Strong Poison' inspired me to make a sweet omelet. I heat some blackcurrant jam in the microwave before I prepare one. It's a wonderful, simple desert, and very nice for breakfast with some strong coffee.

Spoiler Alert!: The poison was in the omelet: arsenic injected into a crack in one of the eggs. The murderer had been taking arsenic in small doses to build up a tolerance for it.

Cheese, diced tomatoes , bacon

Cheese, diced onion, bacon

Bacon, avocado, diced tomatoes

diced red bell peppers, diced pickled jalapenos, cheese

I'm more of a frittata person than omelettes, ut they're similar, so: Spinach and feta, with onions, chilli flakes. I also make a fairly good tortilla. Taught by a Spanish mate. Saute onions in a cast iron skillet, olive oil, add cubed potatoes, then garlic and fresh parsley, beaten eggs, salt and lack pepper,cook then finish off under griller or in oven. Even better, just search online for the instructions- I'm not Miguel.

The other day I made an egg omelette style. Used cream, salt and pepper and cooked in butter. It was delicious plain. I was making eggs unnecessarily fancy for quite some time.

I buy shaved asiago cheese that I sprinkle liberally into my omelette. But what I usually do is use olive oil, not a lot, nd less than a half pat of butter. This is for one egg in a small pan. It's important to make sure your pan is hot enough, but not too hot or too cold. I also add about a teaspoon or a little less, of milk, then salt pepper and my herbs, spices, whatever. But if I'm using onions, broccoli, fresh spinach,bits of ham, etc. I always cook them first, then pour my egg mixture over them. It works out very well. And yes, you must eat your eggs immediately. Don't let them sit there and don't overcook them or they'll be rubbery.

[quote]If I'm using fresh spinach,bits of ham, etc. I always cook them first, then pour my egg mixture over them.

Yes. This. Especially important with mushrooms.

Cook the other ingredients first, but don't pour the eggs over them. Start the omelet in the pan by pouring in the eggs and let them begin to set. Then add the other ingredients and fold the omelet over them.

Denver / Western omelettes

Not gonna dirty an extra pan, r77.

Spinach, tomatoes, Swiss cheese and shrimp

Kirkland Comte cheese and hot sauce.

My favorite omelette is roasted red bell peppers and goat cheese.

R79, you don't need to use 2 pans. Cook the filling ingredients in the small frying pan that you'll cook the omelette in, turn them out onto a rack that's lined with paper towels, and spread them into a single layer to drain all moisture and grease into the paper towels. Add a little butter to the pan and heat it, pour the beaten eggs into the pan and let them cook gently, then spread the drained filling in a wide strip across the center of the pan and heat through -- then fold one edge of the egg patty over the filling and roll that side over the other edge and out of the pan onto a plate.