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What are your favourite omelette fillings?

Tonight my husband, a wizard at making rolled omelettes, stumbled upon a winning combination for dinner: omelette filled with sliced manchego cheese (semicurado), cooked spinach with just a hint of fresh grated nutmeg, and sliced Italian mortadella! Each ingredient complimented the other, so that all it needed was just a sprinkle over the top of freshly grated black pepper.

Before tonight, and still running a close second place, is his combination of roast turkey, gruyere, and tomato jam.

I'm sure there are heaps of other great combinations out there...so, fellow chowhounders, what do you enjoy in your omelettes?

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  1. I've been on a spinach and feta binge for over a year, sublime.

    1 Reply
    1. re: dijon

      spinach and bacon when i'm cooking at home. at a diner, american cheese -- what can i say, memories of childhood.

    2. I'm a simple man... fresh jalapenos, bacon and just a touch of cheddar. Another good omelet is just fine herbs and brie.

      1. When it comes to an omelets, I am very traditionalist. Diced ham, tomato, mushrooms, green pepper, green onion, and lots of cheese!

        3 Replies
        1. re: boyzoma

          I too, am a traditionalist when it comes to omelettes, but for me that means onions, cheese, mushrooms, green peppers. No tomato, gets to squishy and runny for me.

          I can imagine a nice one with chèvre and sun-dried tomatoes, tho.

          Or taleggio and a slice of rosemary ham, and sliced pear.

          Hmmm. Maybe I need to make omelettes more often....

          1. re: boyzoma

            Try adding leftover sweet potato to that. It plays well with lots of other omelet fillings.

            Paul Prudhomme makes his turkey gravy with a mirepoix including sauteed sweet potato, eggplant, bell pepper, onion/shallot/scallion (pick one) That gets pureed and mixrd with the drippings and stock. I made extra mirepoix which I use for omelets, crepes, and other sauces. As a filling, mix it with some cheese and shrooms.

            1. re: greygarious

              I like the sweet potato idea. Cherylptw gave me a great recipe for hash, which I had never done before (and now love) and they would be a great addition to an omelet. I have to ashamedly admit I usually only used them at holidays, but now I am thankfully using them a lot more often.

          2. American cheese and canned mushrooms. I'm trashy! Also cream cheese and scallions, which is slightly less trashy, but not much.

            3 Replies
            1. re: small h

              Thanks for a trip down memory lane....canned mushrooms and American cheese were the go-to omelet fillings I had growing up! I remember when I went to my aunt's place....was maybe 7....and she put fresh steamed broccoli and cheddar in our omelets. Ever since then, I've been "fancy-ing up" omelets....but canned mushrooms and American cheese will always be special, and deserves a re-visit.

              One of my favorite fillings lately is leftover bits of roasted vegetables....zucchini, broccoli and cauliflower are some favorites. Also love sauteed kale in my omelets.

              Sometimes, just a sprinkle of fresh herbs in the center of an omelet- chives, marjoram, thyme, parsley- is exactly all I want.

              1. re: small h

                I'm trashy too, Mexican Velveeta, topped with salsa and a dollop of sour cream.

              2. asparagus and chevre
                smoked salmon, capers and chevre
                peas, mint, lemon and st. maure
                choorizo, potato, coriander and manchego
                chanterelles and brie