What is Your Favorite Omelet?

[Passadumkeg]

We often eat omelets on the weekend. This morning we had our (My?) favorite omelet, fresh roasted green chile, "Mexican cheese" and avocado, w/ home fries and flour tortilla w/ honey. Another favorite is bleu cheese, steak slices and mushroom. In the summer, feta cheese, fresh mint and lobster or crab. Salmon, fresh dill and brie as well. A lot of the time "clean out the fridge" omelets.
What are some of your favorite omelets?

[Jay F]

Cheddar cheese, sour cream, and dill.

Or cheddar cheese and sour cream, with chili on top. That's what I had for breakfast this morning.

[alliegator]

Thai style crab fried rice (usually from leftovers) rolled into a very thin omelet topped with a bit of sweet chili sauce and crispy fried shallots. One of my heaven-on-a-plate dishes.
Another standby for me is prosciutto and arugula topped with hollandaise.

[iL Divo]

Sitting down @ restaurant where I just picked up my omelet from the fresh omelet bar.
Options are posted. I ordered it just like my subway sandwich order.
All vegetables no cheese, dddddddddlish.

[KitchenBug]

My favourite is a healthy option, really easy, and really yummy, so I can enjoy it a few times a week :)

I go with 2 eggs + 2 egg whites, filled with:
50g of baby spinach, 40g diced cherry tomatoes, 40g diced red capsicum, 40g diced mushrooms and 20g diced onion (all cooked up together with a bit of olive oil and rock salt). Once the omlette is cooked on both sides, I spread around 30g of ricotta and 15g grated parmesan cheese over the omlette, top with the cooked veggies, add in about 25g of diced avocado and a bit more salt, fold it over and EAT!!!

[c oliver]

In my house that is easily enough to feed two :)

[goodhealthgourmet]

it seems like an awful lot of food at first glance, but it's actually a reasonable low-carb meal for a normal adult. KitchenBug didn't specify whether s/he adds fat to the pan to cook the eggs, but with the ingredients as listed in the post, the omelet runs about 250 cals, with a 40/40/20 breakdown for protein, fat & carbs.

EDIT: i lied. actually, i miscalculated - i spaced and was thinking about my usual 1 whole egg plus 2 whites. comes in at more like 350 cals.

[c oliver]

I hear ya. But I make a two egg omelet that Bob and I share and it's plenty. That was my only point.

[goodhealthgourmet]

see my edit. oops :)

but i assume you & Bob eat something *with* the omelet? a single egg isn't much of a meal! i usually do 1 whole plus 2 whites, plenty of veggies, and occasionally a little cheese.

[c oliver]

We share a really huge piece of sourdough toast. With butter :)

[goodhealthgourmet]

ah, see, it makes sense now. have an extra bite (or two) for me next time! ;)

[c oliver]

When we have a couple of houseguests I'll make a four-egg version in a quite wide skillet and then slice in four wedges. These are VERY thin. I'm sure no one would guess they're only getting one egg each :) We really like eggs alot for breakfast so we get what we want without overdoing it. We overdo it plenty anyway.

[KitchenBug]

Woops! My bad, yes, I use a quick 3sec cooking oil spray - I usually work in kJ, but for the Americans, it actually comes to approximately 300 calories for the lot (around 1260kJ) and keeps me going for a good 3 hours before I'm getting peckish again :)

[goodhealthgourmet]

ah, then i'm guessing you use medium eggs, not large...and i figured you were a metric person - the gram measurements gave it away ;)

[iL Divo]

BLT's are good. Let the omelet part set up for the most part then add your crumbled bacon, chopped fresh red leaf or arugula and chopped tomatoes tiny bit of mozzarella and broken up croutons then flip to close heat to melt the cheese barely and serve

[c oliver]

As I slide onto the plate, I fold it over then.

[eight_inch_pestle]

Sometimes I like to do the double-fold. Flip with the pan to make the first one, then make the second as the omelet slides onto the plate.

[c oliver]

But MY way, it LOOKS bigger :) Also I'm clumsy and don't set myself up for unnecessary failures.

[eight_inch_pestle]

Oh, the occasional failures are half the fun! Gotta live life on the spatula's edge, c oliver!

[c oliver]

Life on the spatula's edge. Is that THE most perfect CH slogan? BTW, our SEA daughter is expecting her first child so we'll be in your nabe ALOT next year.

[eight_inch_pestle]

Hey, Congratulations! Lemme know if you want more recs...although I have to admit I find myself at Matt's bar a higher and higher percentage of time.

[ChiliDude]

Le frittate (that's plural for those of you unfamiliar with the Italian language). They're good with a mixture sauteed aromatics as well as being a good way to use leftovers.

[goodhealthgourmet]

i eat omelets and frittate all the time, so this is one of those "please don't make me choose!" questions for me :)

but any of these is guaranteed to make me happy:
- balsamic-marinated mushrooms, caramelized onion, oven-roasted tomatoes, goat cheese & fresh basil
- roasted red pepper, artichoke hearts, spinach, feta & oregano
- curried vegetables & harissa
- ratatouille & goat cheese
- bell pepper, zucchini, onion, chile (jalapeno, chipotle or serrano depending on my mood), cotija or queso fresco, and fresh cilantro
- bacon, tomato & cheddar
- asparagus, wild mushrooms, pecorino or parm, & herbs

[opinionatedchef]

ghg, i WANT to live next to you.

[goodhealthgourmet]

that's so sweet of you to say! and if you did, you'd most certainly have a seat at my table :)

[opinionatedchef]

< 3,000 miles later> Now what was that address again?? :-)

[goodhealthgourmet]

ha! seriously, if you're ever in LA let me know and we'll do a Chow meetup.

[c oliver]

We've become addicted recently to chicharrones en salsa verde which we can buy at a Latino market for $7/# and get 3 meals for 2 out of it. This morning I took the last bit, heated it up and served eggs over easy on top of it. I think next time I'll use some in or on an omelet. It's fantastic and a little goes a very long way. Along with some fresh corn tortillas fried lightly in lard.

[opinionatedchef]

c o , YOU are a very dangerous person. sounds just terrible :-)
I keep some wonderful local papusas revuelta( beans, cheese and pork, mashed and mixed together, as the filling)in my freezer. Quick defrost, weighted so get crispy-in a non stick pan; serve topped w/ any style eggs or omelet.

[amyzan]

I almost forgot about omu raisu, which we mostly have for dinner, but it qualifies as an omelet, a delicious omelet. It's basically ketchup dressed fried rice with chicken, peas, and onion or scallion inside an omelet. I sometimes make it with chile sauce instead of ketchup, and have made variations on the fried rice to complement the heat: bacon, kimchi, pickled radish are a few faves. Highly recommended.

[hyacinthgirl]

I do a lot of the "clean out the fridge" omelets which lead to random discoveries of awesome.

My favorites have been:
lightly sauteed arugala, slivered cremini mushrooms and ricotta salata

sauteed asparagus, tomatos, red onions, fresh basil and buratta

yum.

[c oliver]

I like topping things, i.e., pizza with arugula but when it gets rather long in the tooth, a little saute is a good idea and so is that omelet

[mamachef]

Mine would have to be marinated asparagus with gruyere and herbs, topped off with a little drizzle of brown butter hollandaise. I had that at an omelette house in Mendo. and have since stolen it. Mr. will order a Denver every.single.time, unless we're at a place that lets you design your own, in which case he will do some pretty outre stuff. I recall a sardine omelette and a kimchi omelette. Sardines; sad loss. Kimchi; total winner.

[c oliver]

Marinated asparagus isn't ringing a bell with me. I've seen marinated artichoke hearts and pickled asparagus. I'll have to look for that.

[mamachef]

It was house-marinated, at Cafe Beaujolais. Now, when I have leftover asparagus (admittedly a next-to-never-ever occurence) I just toss it into a little vinaigrette and we have brunch the next day!

[c oliver]

Glad to know about that. SaveMart had them for 97 cents a pound recently. Just steaming them they weren't a hit. Bitter. I was thinking I'd roast some tonight. Leftovers in an omelette sounds very good.

[opinionatedchef]

Mendo is not mendocino, correct?

[mamachef]

Mendo. is, absolutely, Mendocino Ca. The only reason I'm allowed to abbreviate that is because I'm a local there (or was. ) : )

[opinionatedchef]

gee, i'm not aware of an omelet house there."of what do you speaketh, fair lady?"!

[mamachef]

Misnomer and mixup. I had the asparagus omelette at Cafe Beaujolais; the others were consumed at the Omelette shop in Santa Rosa, downtown in Railroad square.

[chef chicklet]

sometimes i like bean sprouts with baby shrimp, scallions, mushrooms and bok choy. Light sauce over the top....wait, is that egg foo yung
http://www.flickr.com/photos/7220939@...

[eight_inch_pestle]

Who cares when it sounds so egg foo yummy?

[jeanmarieok]

My current favorite -

potato, onion, spinach, mushroom and sharp cheddar, topped with good pico de gallo.

[soypower]

I often have omelets for lunch. Let's be honest, I often have omelets for breakfast and dinner also. Some of my favorite combinations are:

-Kimchi & monterey jack (Dont' knock it til you try it!)
-Anything with fresh spinach and/or sausage
-Sundried tomatoes, black olives (the mild kind you find in a can at the supermarket) and mozzarella.
-Corn, shredded chicken, monrey jack cheese, scallions and chopped jalepenos. Topped with pico de gallo.

A Laotion friend of mine used to make a wonderfully fluffly omelette topped with cilantro, chopped thai peppers and then fish sauce drizzled over top. Insanely good with sticky rice. I still have dreams about that.

[opinionatedchef]

that lao omelet sounds terrific. i'll have to try that. thnx much.

[soypower]

I forgot to mention the lime juice. Just squeeze a little on top after the fish sauce. Makes a huge difference! I'm going to have to see if I can track down that friend and have myself over for lunch..

[Passadumkeg]

Kim chi, the Korean wonder food!

[Borderbumble]

OOOHHH!!! I need to try this! And I won't forget the Lime!!

[eight_inch_pestle]

Stellar question. So hard to choose. I guess at the moment I would vote for (1) plain with a little parsley or other fresh herb, and (2) cubes of roasted delicata squash with crispy crumbled bacon, fresh rosemary, and some shaved parmigiano reggiano.

[eight_inch_pestle]

I should add---since it's too late to edit---that omelets are probably our favorite way to use up fresh herbs. We almost always have a few half-filled plastic containers of rosemary or sage or thyme or chives sitting around in the fridge in need of using. We like to really pile in a mixture so it is as much about the herb as it's about the egg. Makes a fast and cheap dinner, and since it is an omelet it even feels a little cosmopolitan for something pulled out of your butt. Especially with a little white wine or champagne or a nice IPA.

[c oliver]

Do you saute the herbs first? I'm not sure I'd like biting into even a tiny piece of rosemary.

[eight_inch_pestle]

So I guess no rosemary-crusted beef or pork roasts for you, eh? I've really gone head-over-heels for the stuff since moving to Seattle---it grows like year-round gangbusters in front yards and parking strips all over the city. There's a bush the size of VW around the corner from our place. But I can see where your coming from...

Anyhow, sauteing depends on the mood and the herbs. Sometimes I'll infuse the butter with a little sage or rosemary or bay or thyme (or a combination), which may or may not get thrown in the compost bin once it's done its job. Sometimes a smashed garlic clove perfumes the butter, too, before being dispatched to the composter.

Then a bunch of fresh herbs get tossed in just before flipping, sometimes with a little cheese or tomato or whatever needs to be used up---even a little lump crab meat. Sometimes I snip thyme or whatever in with the heavy cream and beaten eggs, too. It's nice to layer varying degrees of freshness.

[c oliver]

Oh, I love rosemary and cook with it regularly. But I've don't believe I've had it "raw." Like you, when we lived in SF and S. Oregon, I would attack it with loppers. I would take it as hostess gifts :) Others uncooked are fine. I've have to try a little rosemary.

[cookingasshole]

hot smoked salmon, cream cheese, and jalapeno (or green onion)

[eight_inch_pestle]

That's one of our favorite ways with slow-cooked scrambled eggs, altho with spinach or sorrel in place of the chile/onion.

[sweetpotater]

Smoked salmon (not lox, the good subtle stuff here in Seattle), fresh dill, dollops of cream cheeese, the end.

[Sensuous]

Spinach and feta.

[jbsiegel]

Don't laugh... tuna fish and american cheese, maybe some onions too.

[Sensuous]

Have you ever had canned salmon with your eggs?

[ChefJune]

I have so many "favorites" when it comes to omelets I'm not sure I could mention them all! One for sure is sauteed mushrooms, and spinach, finished with grated Comte cheese. ;)

[Passadumkeg]

Smoked salmon and cream cheese w/ a dollop of caviar on top.

[lulou23]

Herbs de provence, whatever cheese I have on hand, and mushrooms with balsamic drizzled over the omelet.

[mcel215]

Sliced Buffalo Mozzarella, chopped (seeded) fresh tomato and julienned sliced basil. Here in Boston, only in the summer time. And I am yearning for Spring. This Winter has been brutal.

[hyacinthgirl]

I love that one and do it often.

[OCEllen]

MINT does not go with eggs! (Actually mint doesn't go with anything...)

[bushwickgirl]

Oh, no mojito for you!

But I do agree, no green minty flavored eggs and ham.

[Passadumkeg]

It's all Greek to me. Mint & feta w/ sweet lobster? Yum. I used to own a B&B on an off shore Maine Island. We had Greek guests for a big wedding on the island. I did a shore dinner (lobster bake) the evening before. In the morning, in recognition of our Greek guests, I picked the lobster bodies for meat, had feta in the fridge and went out into the garden for fresh mint and viola, the Greek omelet was born. Still one of my "flavorites" on a Maine summer morning.
Lobster and chanterelle omelet.
Sorry you are a mintophobe, you miss a lot, my little lamb.

[nomadchowwoman]

Mushroom and gruyere
Chive and cheddar
Ham, onion, cheddar, spinach

[c oliver]

#1 and #2 of those.

[amyzan]

Apples with cinnamon sugar and butter is a favorite, especially in fall. Also fond of roasted red peppers mixed with harissa and a mild, creamy cheese (fontina, jack, etc.) Date and pear chutney with chevre or havarti. Oh, and scallions with olive oil breadcrumbs.

[c oliver]

These fruity ones? Are they for breakfast? Doesn't sing to me but I know many like sweets in the AM.

[amyzan]

I can't remember where I saw the original recipe for an apple omelet. I want to say it was a French or French inspired cookbook? It sounded odd to me, too, but I tried it anyway, and found that as long as I'm sparing with the cinnamon sugar and use an apple with tart/sweet and spicy notes, like pink lady, it's really a great combo. I don't know if it's traditionally a breakfast food, might be a dessert? But, I eat it for breakfast and enjoy it then.

ETA: It wasn't difficult to google up, once I started remembering more details of the original recipe. I was wrong, not French, but rather Italian inspired, in Gina DePalma's book Dolce Italiano: http://www.seriouseats.com/recipes/20...

[c oliver]

It's growing on me :) I recently had vanilla ice cream with olive oil and salt on it. Maybe some salt?

[amyzan]

I adore salt on ice cream, preferably a crunchy one like Maldon. mmmmm

[iL Divo]

I've recently started adding sea salt to tops of my cookies and my handmade candy it really sets it apart and add that "little tiny" fun salty crunch

[opinionatedchef]

yes, great thinking!

[Veggo]

I was gonna say somethin' , but omelet it be.

[opinionatedchef]

Fried Apples (apples, bacon fat. period) were a staple at Sunday breakfast at my grandparents' in mid rural Va.( alongside scrambled eggs, batterbread, bacon, sausage.)

[amyzan]

Yeah, my paternal grandmother was raised in the Boston Mountains of Arkansas, and served fried apples at breakfast and sometimes for dinner if we had pork chops.

[cayjohan]

amyzan, this date/pear chutney and chevre business is getting my attention. I'm not generally a sweets person (but who am I to talk, putting marmalade on my omelets?), but this sounds great. Home-made date/pear chutney? Something procurable in jars? Sounds like a favor combination I'd like to try.

[amyzan]

I use a recipe from Yamuna Devi's Art of Indian Vegetarian Cooking, and put up a few jars sometimes in the fall. It's a bit tricky to process because it's so thick, but if you get the consistency right, like applesauce, it will keep safely. I didn't do it this fall, though, because I had a busy work schedule. I'm missing the chutney at breakfast this winter. If you're interested, I can look it up and give your the ingredients list this weekend. Let me know.

[cayjohan]

If it's not too much trouble, yes - I'd love the recipe! It sounds right in our culinary knitting. Plus, I've been boring myself in the kitchen lately and this sounds like a nice flavor avenue to stroll down. Thank you so!

Cay

[amyzan]

Sorry it's taken me so long-busy week, then threat of snow forced me into more errands than usual on Saturday. From Yamuna Devi's cookbook:

1/2 tsp. crushed dried red chilies (I pick out the seeds, but you may like the heat)
1 Tbsp. peeled, microplaned fresh ginger root
1/2 Tbsp. orange zest
1/4 tsp. crushed cardamom seed (from green pods)
2 inch piece cinnamon stick
2 Tbsp. (30 ml) ghee (can use oil, if you prefer)
1/2 c. (120 ml) fresh orange juice (I use apple juice frequently, since that's what we more commonly have, and add a tsp of apple cider vinegar)
1/4 c. (40 g) maple or brown sugar, packed, or jaggery (I use the latter mostly)
2 1/2 pounds (1.5 kg) peeled, quartered, cored, and sliced 1/2 inch thick bosc or d'anjou pears
1/2 c. (95 g) pitted soft dates, in 1/2 inch pieces (I like barhi or medjool best)
1/3 c. (40 g) broken toasted pecans

Yields 3 half pint jars, roughly

Place the chilies, ginger, orange zest, cardamom, and cinnamon in a small saucer or bowl near the stove top. In a 3 quart saucepan, warm the ghee on low. Add the combined spices and fry for a minute or two until you can smell them. Add the juice and sugar and stir to dissolve the sugar. Stir in the pears, bring up to a simmer, and cook until syrupy and beginning to thicken, maybe half an hour, stirring frequently in the last fifteen minutes. (A heavy saucepan will help prevent scorching, too.) Remove from heat and stir in dates and pecans, then cool to room temperature. (If you are putting it up, remove cinnamon stick and jar and process while boiling hot.) This chutney can be served immediately, but is better the next day, and will keep refrigerated for up to 4 days.

[cayjohan]

That sounds spectacular! And the chilies? We've been on a heat-binge here lately, so this is one easy sell!

Seems like a good antidote to unseemly amounts of winter. Thanks for the recipe! Cay

[cayjohan]

Just made this a couple weeks ago - very good flavor, and yes: great on an omelet! (Used some with crepes, too - very nice. It's a keeper.)

I used the orange juice option, upped the amount of zest a bit (and maybe the ginger, too...), used clarified butter versus ghee, used maple sugar because I had some, and left out the pecans because I didn't have any. But it was still delicious. I froze a bit of mine, and it weathered the ride fine.

I may play with upping the heat a bit (or maybe my chiles were a little less-than). Nice flavors - thanks again for the suggestion!

[amyzan]

I'm so glad you liked it! I love that cookbook, though some of the preparation is time consuming.

[opinionatedchef]

"will keep refrigerated for up to 4 days" ??? looks to me like it will keep, refigerated, 4 years. nothing to go bad, really. Delic recipe;thanks for sharing.

[Emme]

for a savory take with apples, try pairing them with butternut squash, onions, arugula and brie.

[opinionatedchef]

or sub extra sharp cheddar for brie, and add bacon!

[brooklynkoshereater]

exotic mushrooms, caramelized vidalia onions -

[iL Divo]

I wanna stand on line with you :)

[iL Divo]

BORING & not available for years.
Van de Camps cheese omelets.

How does anyone else feel at a brunch where you're about to stand in line for your coveted choice of inner ingredients? I get overwhelmed and usually end up asking for very common ingredients.

[c oliver]

What IS that?

[MGZ]

Wow. lots of great ones listed. For me, I'd say: 1st - Ramps. 2d - Chanterelles. 3d - roasted Hatch chiles. I suppose different seasons and their "vibes" may be the reason behind my rankings.

[c oliver]

Made me think about morels. I think some of them sauteed in butter would be wonderful in an omelet.

[Passadumkeg]

When in season, I make a my fresh picked chanterelle and sour cream omelet.

[bushwickgirl]

High end, when I'm flush, Hangtown Fry, cracker crumb breaded fried oysters stuffed into an omelet, served with fried potatoes.

On a good day, aspargus, ham, topped with hollandaise.

Low end, near broke, clean out the frig, cheddar, onions and bacon.

[chefematician]

My all time favorite is a fresh tarragon and chevre omelet.

[Will Owen]

If I'm having lunch, it's my chile relleno omelet - one egg, a canned* split Ortega green chile, patted dry and warmed up with a slice of cheddar or jack cheese on it. Make omelet, lay chile in middle, roll up and plate. Make another one. Spread with some sour cream or Mexican crema, drool on some Pico Pica (hot or taco, depending on mood). Consume thoughtfully.

Breakfast for two, a big four-egg job with slivered GOOD ham, shredded cheddar and avocado, and you know some sour cream is nice on that, too.

*Yes, I know, but I always have these in the pantry and I usually do this on the spur of the moment.

[c oliver]

Love that solo lunch.

I also only eat 'skinny' omelets. Skinny doesn't mean low cal etc. It means not a honkin' big, overflowing at the seams. I want the primary taste to be the egg. Just my opinion.

[jmcarthur8]

+1

[Will Owen]

Yes indeed, c oliver. A single-egg omelet is such an easy thing to do, and I've got a lovely small iron skillet with flared rounded sides, exactly the right shape and size. I'd rather have a stack of those than one big fat guy any day.

[c oliver]

Bob and I frequently share a two egg omelet. This weekend I made a four egg one for daughter, SIL and the two of us. The more eggs the larger diameter skillet.

[mariacarmen]

THAT lunch omelet actually sounds delicious, as i love chile rellenos and never thought of using the canned one.

[opinionatedchef]

hmmm delish.
my fav filling is:
sliced shiitakes sauteed in evoo w/ minced garlic
grated truffle cheese or gruyere
a little chopped cooked bacon
a little sauteed onion
s and p

'baveuse' as the french say; soft and silky and slightly runny.
impossible to find in america? for me, yes.

[debbiel]

I guess it changes with my mood, but my most common omelet is a spinach-mushroom-goat cheese omelet. That said, as soon as I saw your post title, memories of an amazing cream cheese and blackberry preserves omelet in Charleston, SC (circa 1986?) came back. I'd love to have that in front of me for dinner tonight.

[cayjohan]

Very simple is what's developed into the favorite around here. Omelet in butter (on the looser side), with some fresh thyme and a little grating of parm. Some bitter marmalade on the side. A sprinkle of salt. And lots of pepper if you're my daughter. One of the best 90 second meals in the world.

I should probably branch out. And buy some more eggs, as some of these combinations sound ridiculously good.

[c oliver]

Herbs and cheese.

[Veggo]

A few I enjoy:
* swiss cheese, topped with sour cream and salmon roe or flying fish eggs
*havarti and mushrooms
*leftover veracruz sauce topping (plum tomato, garlic, onion, pepper strips, sliced green olives, capers, golden raisins)
*my new experimental is sauteed huitlacoche with poblano rajas, topped with a thin red sauce.
*ham and asparagus

[jmcarthur8]

Polish sausage and cheddar.

leftover Stouffer's spinach souffle and cheddar.

ham, green peppers, onion and cheddar.

cheddar.

[ipsedixit]

It varies, but I'm usually pretty simple when it comes to omelets.

Usu. it's just some kind of vegetable. Recently, I've been dicing up sweet potato leaves with some diced garlic and then topping the omelet off with a good dash of smoked paprika and sea salt.

That's probably about as fancy as I get with omelets ... because, y'know, half the time I just can't resist dowsing the thing with either ketchup or Sriracha.

[LeoLioness]

-Sauteed wild mushrooms, asparagus, fresh herbs and goat cheese.

-spinach, tomato and feta

-bacon, cheddar and tomato

Roasted green chile sounds delicious!