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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

                1. I could go on and on, but here are my current favorites:

                  - avocado, grilled onions and shitake mushrooms
                  - caramelized onions, arugala and spinach
                  - Chinese dried pork floss, tofu and pickled radishes
                  - oysters and diced onions and scallions

                  1. I love roasted ratatouille with havarti cheese in omelettes. Or goat cheese or feta and spinach with soft onions.

                    1. I'm more of a frittata girl (want those eggs really, really cooked!), but I love chickpeas, halloumi and smoked spanish paprika.

                      1. I was in upstate New York this weekend and made a great omelete using farm fresh eggs, sharp cheddar, and fresh pesto drizzles over top. Probably the best omelete I have ever made.

                        1. Please don't mind me asking this super basic question (just began cooking!) - do you toss the fillings into the egg mixture before frying the omelette, or wait for it to be cooking on the pan and then sprinkle on the fillings?

                          3 Replies
                          1. re: chowhormones

                            I prefer a filled omelet, so I flip the omelet to dry the top side, add the filling and fold in half.

                            1. re: chowhormones

                              Old question, I know, but wanted to add that putting a lot of ingredients directly in the eggs will make the omelet fall apart. It won't stay formed.

                              Also, fillings should be kept to a small amount. You'd be surprised at how full an omelet could get with just a few things.

                              1. re: magnoliasouth

                                I know this story. I am a chronic overfiller/overstuffer with nearly anything that is filled/stuffed - omelets, tortillas, tacos. My omelets are not usually the most presentable and it's amazing how I don't think I'm adding that many fillings and yet when I fold it, it becomes a thick half-flying saucer.

                            2. Generally, I don't like cheese in my omelette. Maybe some chevre. One exception was a recent omelette with roasted vegetables, avocado, and a modest about of havarti.

                              Style: filled, though mixed-in can be nice with a well-made French-style omelette.

                              1. At home it's usually what ever I have in the fridge that I need to use up.

                                But if I am at a restaurant I love goat cheese, tomatoe, and spinach. Crab is also quite good.

                                1. Shrimp & avocado
                                  Spinach, mushrooms & feta cheese
                                  Ham or bacon with cheddar cheese & sauteed bell peppers

                                  1. caramelized onions are a must. the other veggies involved are negotiable. almost always tomatoes, used to be mushrooms. also often broccoli, cauliflower, asparagus, artichoke and/or hearts...

                                    1. I'm surprised at how many people add avocado to their omelets. I like avocado, but I avoid putting it in warm dishes.... I just don't think avocado tastes 'right' warm.

                                      12 Replies
                                      1. re: linguafood

                                        Agreed, linguafood - No warm avocado for me.

                                        I put lots of different cheeses in, but cheese is always an element. If there's no cheese, I make scrambled eggs.

                                        Plus some combo of spinach, mushrooms (I slice and pre-cook my own), dill, basil, smoked salmon, ham.

                                        I'm forgetting something, I'm sure. But no avocado.

                                        1. re: Jay F

                                          OTOH, I'd prefer avocado in an omelet over most cheeses.

                                          1. re: Scott_R

                                            How peculiar. To me, the omelet is a melted-cheese delivery system above all else.

                                            Do you put mayonnaise on hot food?

                                            1. re: Jay F

                                              Ugh. Cheese masks the taste of the egg. I prefer the classic French omelette with just some fine herbs.

                                              1. re: Jay F

                                                And just to answer: I hate mayonnaise. Absolutely loathe it.

                                          2. re: linguafood

                                            this is really old, but i think a lot of mexican dishes will pair avocado/guac with warm dishes. chicken tortilla soup comes to mind, with fresh slices of avocado right in the broth.

                                              1. re: linguafood

                                                They *may* do it; doesn't mean they *should*.

                                                1. re: Jay F

                                                  well, there really are no "shoulds" in the food world... and you can't really say a whole country is doing something "wrong", can you?

                                                  anyway, to each his own.

                                              2. re: linguafood

                                                tacos, taquitos, flautas, burritos, avocado egg rolls, on nachos, in tortilla soup, posole

                                                All warm dishes

                                              3. Lately, I've been using various combinations of these ingredients:
                                                roasted tomato, roasted pepper, sauteed mushrooms, fresh torn basil, sauteed shallots/onions, wilted or sauteed arugula/spinach/endive/turnip greens/beet greens, feta/chevre/goat brie, and sometimes roasted or sauteed potatoes.

                                                1. I keep it simple: onions, peppers, cheese (usually whatever I have at home), bacon. Sometimes tomato, sometimes not.

                                                  1. My very favorite is cubed ham (GOOD ham!!), avocado and sharp cheddar. Since I do small omelets at home these come out very untidy, but they're such a treat.

                                                    When it's just me and I have the stuff, I'll split and pat dry a couple of canned whole Ortega chiles and warm them up in a little butter, then lay on slices of cheddar or jalapeño Jack to melt a bit, and roll each into a one-egg omelet. Then I top those with a good smear of sour cream and a drool of Pico Pica hot sauce.

                                                    1. I've been making quite a few omelettes lately and usually I just use whatever vegetables I have on hand. Yesterday, I made one with chopped kimchi and leftover kalbi. But the weirdest would have to be the time I made one with mussels, kimchi and monterey jack cheese. Strange, but unusually tasty.

                                                      1. A filling I stumbled on one morning ... the spinach dip leftover from the party the night before! It was a finely pureed dip of spinach, cream cheese, sour cream and spices ... melted beautifully and satisfied my spinach craving.

                                                        1. Fresh tomato and feta is my easy, go-to favorite.

                                                          Just as easy, but fancier - fresh goat cheese and fresh chopped basil. Yum!

                                                          And my dad made miracles - he'd saute fresh chopped ginger in butter, add the eggs and then add cooked shrimp at the end. So good!

                                                          1. A while back, I did an omelette with leftover pork souvlaki, feta and chopped tomatoes that was not half bad.

                                                            And since we just had souvlaki again the other night, I guess I know what Saturday's lunch is going to be! Maybe a little oregano and red onion. . .

                                                            1. Sauteed wild mushrooms and a mix of gruyere and parmesean cheeses
                                                              Parmesean cheese and chives
                                                              Bacon, sharp cheddar, and carmelized onions

                                                              1. My weekly lunch when I'm off is a rolled omelet with herbs de provence and shredded parmesan, drizzled with balsamic, served in a rosemary roll.

                                                                1 Reply
                                                                1. re: lulou23

                                                                  I use herbes de provence in my frittata, and add sauteed zucchini, mushrooms, potatoes ;-)

                                                                2. i love traditional omelette too. cheese and either tomatoes or mushrooms. but i also like unagi rolled in eggs called umaki. unagi is a teriyaki flavored and grilled eel. it does not look tasty actually but it's good:)

                                                                  1. I know this is old, but for future reference and for future readers I wanted to add that I absolutely LOVE poblanos on mine.

                                                                    In fact, I've just about tossed bell pepper completely out of my house in lieu of either poblanos or anaheims, depending on what I'm using them for.

                                                                    1. I'm always a fan of the traditional Denver omelette which is usually ham, cheese, peppers and onions.

                                                                      I would recommend sauteeing any meat & vegetable in the skillet first before adding the egg.

                                                                      Now what I need to perfect is the proper cooking technique so that the inside is cooked without the outside turning brown!

                                                                      Dan
                                                                      http://foodobs.wordpress.com/

                                                                      1. ~bacon and brick cheese, topped with avocado

                                                                        ~sauteed mushrooms, spinach, and swiss cheese

                                                                        ~sliced polish sausage, cheese, crispy hash browns

                                                                        1. Diced ham, shredded swiss and spinach. Coarse black pepper on top.
                                                                          Or, if I'm feeling it, leftover fried rice. Sriracha and ketchup on top. You can get these in Thailand and I grew to like it.

                                                                          1. My very favourite would be very plain with shaved white truffles on top but that, of course, is reserved for when we travel. At home, it has to be caramelized onions, roasted poblanos and chives.

                                                                            ETA: Diced black garlic is fantastic with eggs, too.

                                                                              1. Jam, preferably strawberry-love the contrast of sweet and savoury, hot and cold, first course and dessert.

                                                                                1. I snip herbs in my sunroom, usually thyme and parsely. A schmear of goatcheese.

                                                                                  1. My go to favorite is bacon, avocado and either cheddar or jack cheese. Sometimes I top it with pico de gallo.

                                                                                    1. Dungeness crab meat and a sprinkle of sautéed finely chopped shallots and some washed/dried raw spinach leaves.

                                                                                      1. Doing leeks and bacon right now.

                                                                                        1. One version I like is swiss cheese in the middle, then served and topped with sour cream and red lumpfish caviar -the cheap stuff.

                                                                                          1. I don't do omelettes very often (not sure why, I do like them) but ironically I had one yesterday. I had some left over duck confit - it was really really good in an omelette.

                                                                                            2 Replies
                                                                                            1. re: thimes

                                                                                              I once made an omelette with leftover pulled pork and a bit of cheddar. it was quite good!

                                                                                              1. re: ludmilasdaughter

                                                                                                I had a Kalua pork omelet in Hawaii which I still dream about

                                                                                            2. Spinach, bacon and chili.

                                                                                                1. My all-time favorite: balsamic-roasted mushrooms, caramelized onions, spinach, roasted tomatoes, chevre, fresh basil.

                                                                                                  1. A couple of my favorite omelet fillings are refried beans, cheese, chopped onions, ans salsa. I think any meat filling for a taco or burrito makes a good filling for an omelet. I never order omelets in restaurants because most of them have boring fillings. I don't really like going o restaurants for breakfast because most of the offerings I can make better at home. However I have seen a lot of breakfast places on D, D, & D that feature dishes I do not make at home.

                                                                                                    1. Trader Joes has a Pesto Gouda that is good on its own in an omelet.

                                                                                                      1 Reply
                                                                                                      1. re: hankstramm

                                                                                                        Cold smoked whitefish or
                                                                                                        Salmon lox (my all time favorite) or
                                                                                                        grated Beemster cheese.

                                                                                                      2. I do scrambles instead of omelets, so I can have an equal filling to egg ratio, at home I make either spinach and feta, or if I'm really hungry, onions, pepper, and blackened corn (all frozen Trader Joes) with feta, topped with sour cream(or greek yogurt), salsa and avocado. If I'm out and it's available on the menu, I'll so a cream cheese, sundried tomato and spinch (that one I actually do get as an omelet).