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May 4, 2009 07:20 AM

Omelettes etc

I'm making mother's day brunch for my family and want to make something a little special. My mom likes to eat healthy (veggies, not too much oil), but still has to be yummy. Thinking the following (and crossing my fingers that she's not reading this since she introduced me to Chowhound in the first place):
-omelettes w/ spinach and feta/goat cheese
-sweet crepes with sugar/ jam
-fruit (strawberries/ raspberries)

My question is really on the omelette... do you have a good recipe for something along these lines (can have other veggies in it too... maybe tomatoes?). Or other ideas also appreciated! Thanks for your help!

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  1. Might I suggest that for a crowd, you consider making a frittata or strata?? When making omlettes for several people, you will be relegating yourself to be the short order cook! Now, both the strata and frittata (my favorite!) can use 50% or more egg whites if you like (making with regular eggs comes to about 2 eggs per serving, in my experience). Load it with a little sausage (or not), a little cheese, and lots of veggies like spinach, peppers, tomatoes, onions, garlic etc, etc. Potatoes work well too.
    Here are two that I have made, with lots of suggestions on how to riff on your very own ideas in your kitchen.

    Just about any combination works in this foolproof dish! Happy Mom's Day!

    8 Replies
    1. re: monavano

      Thanks for the suggestion monavano! Just to clarify, I'm only cooking for 4 people, so am not too worried about quantity (if anything, I'm sure I'll have too much food!)

      1. re: danielle

        4 is not bad, not bad at all. If you can turn out omlettes quickly, then perhaps you can join your guests while all the food is hot. If you have a good assembly/ mis en place, you can do it.
        Me-I'm not terribly coordinated with timing, keeping things warm, keeping an eye on my eggs etc. I prefer to let a frittata cook and cool a bit while I tend to getting everything else together, then sit down and eat all together. But, that's just what works for me, and eases my stress so I can enjoy my company.
        All my filling suggestions still apply!

      2. re: monavano

        I have to agree, or a quiche. An omelette left sitting around for 10 minutes is not very good at all, or dried out if you kept it in the oven. If you have a probe thermometer, the perfect quiche (or firttata) is done at 165-175F

        My choice would be fancy ham (prosciutto?), swiss/gruyerre, and artichoke hearts or mushrooms. Maybe some toasted caraway seeds in the crust.

        1. re: Botch

          The Spanish version of the omelet, the tortilla (most often made with onion and potato, but not always) is often served at room temperature. I don't know about Italian preferences regarding the frittata (which may be 'filled' with leftover pasta).

          1. re: paulj

            I like my frittatas at room temperature. And they are delicious with leftover pasta - particularly carbonara.

            1. re: MMRuth

              Yes, they are still very tasty at room temp. That's why they're so forgiving, particularly if your timing is not great, like mine ;-(

        2. re: monavano

          Agree with monavano that the frittata is the way to go. I prefer it to omletes because the filling to egg ratio can be larger. Use spinach (steam and squeeze out the moisture before using), mushrooms (can be sauteed in advance), scallions, and feta and then finish with a little parm under the broiler. Don't over cook as the eggs will be tough. It can be served hot or cold - leftovers are great in a sandwich with some greens and a vinaigrette.

          Other great ingredients are chopped tomatoes, basil, onions; sliced potatoes and asparagus; or any leftover vegetables and herbs!

          1. re: alwayscooking

            Right. From a "diet/health" standpoint, you can make a frittata like a veggie pie, in which eggs are more like a binder than the main component of the dish. Even quite small amounts of fattier and more cholesterol laden foods like meat, sausage, cheese(read;flavor!) go a long, long way.

        3. Deborah Madison's Trouchia recipe (it's a French Chard & Onion Omelette) would be perfect! It is delicious and can be served warm, room temp., or cold. You could probably substitue spinach for chard although I haven't tried it.
          The serving size would be good too, I think, as it has about 4 generous servings.
          The recipe is online here:

          1. Thanks everyone for all the great suggestions! I took to heart the advice about not wanting to make individual omlettes and have them get cold while waiting for the others. So, here's what I did:
            -1 BIG omelette w/ spinach, tomato, shallots, and feta cheese, topped with chives and served with baby tomatoes (LOVED all the colors in this!)
            -berries (strawberries, blueberries, rasperries)
            -made crepes the day before and reheated before serving, served with jam

            We ate on my roofdeck, and my mom was very happy. Overall, it turned out great, despite my nervousness about such a big omelette and slight difficulty getting it to hold its form between the pan and the serving plate.

            Thanks as always for your suggestions- I'll definitely keep all on hand for future breakfasts!

            4 Replies
            1. re: danielle

              Thanks for the report back.

              And too funny about the roofdeck - was it you I was waving to?

              1. re: alwayscooking

                Not if the person waved back.. I didn't see anybody. Are you in the NE?

                  1. re: alwayscooking

                    ah, yeah, would be hard to see eachother then :-) was definitely a great day Sunday for the roofdeck though!

            2. Four omelettes - no problem: arugula (torn leaves), feta, and black caviar!