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Omelets with add-ins - on top or mixed with eggs?

fldhkybnva Nov 24, 2013 10:12 AM

When you add in ingredients to an omelet do you pour the eggs over the add ins or add the eggs to an empty pan and then add ins on top? I'm just wondering as I've been doing the former and it's not always successful in terms of setting to keep everything together ie. omelet becomes scrambled eggs.

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  1. viperlush RE: fldhkybnva Nov 24, 2013 10:19 AM

    The way I see it...

    Eggs poured over fillings= scrambled eggs. Eggs cooked then fillings added before folding= omelette.

    Nothing wrong with either.

    6 Replies
    1. re: viperlush
      rjbh20 RE: viperlush Nov 24, 2013 10:32 AM

      Omelettes have the (modest quantity of) filling in the center. The other way is better suited for one am drunken stupor scrambled eggs.

      1. re: rjbh20
        fldhkybnva RE: rjbh20 Nov 24, 2013 10:38 AM

        Lovely plate. I'm trying to learn the basics. I started my egg journey with lots of add ins and lots of cheese but want to learn a proper omelet rather than drunken stupor eggs :)

        1. re: fldhkybnva
          rjbh20 RE: fldhkybnva Nov 24, 2013 10:41 AM

          The main thing is to go easy on the filling so it doesn't glop out the sides. And pay attention to the heat unless you like leathery brown eggs.

          1. re: rjbh20
            fldhkybnva RE: rjbh20 Nov 24, 2013 11:40 AM

            I'm not a super fluffy egg person, but leathery and brown is even less appealing. Thanks again for the tips.

          2. re: fldhkybnva
            c oliver RE: fldhkybnva Nov 24, 2013 10:43 AM

            If you want a classic French omelet here's a Pepin video:


            1. re: fldhkybnva
              melpy RE: fldhkybnva Nov 24, 2013 02:40 PM

              I watched the Frugal Gourmet's omelet episode on YOutube and it is great for learning the filled omelet.

        2. a
          amishangst RE: fldhkybnva Nov 24, 2013 10:21 AM

          The latter.

          Doing it the way you have been, isn't that verging more into frittata territory instead of omelet? I know that open-faced omelets are a thing, but traditionally, I expect the omelet to be folded over the filling rather than the filling interspersed within the omelet.

          1 Reply
          1. re: amishangst
            ChiliDude RE: amishangst Nov 24, 2013 10:28 AM

            D'accordo! I didn't see your reply when I started posting mine. BTW, le frittate (plural in Italian) are much easier to prepare. There's less precision to the process.

          2. c
            ChiliDude RE: fldhkybnva Nov 24, 2013 10:25 AM

            I make what some call an Italian omelet...a frittata. The ingredients for the frittata usually included diced onion and diced celery. These are sauteed in an old-fashioned cast iron skillet. Once the diced onion is translucent other ingredients like drained canned mushrooms and/or leftovers are added to the skillet. The whisked eggs are added last.

            The frittata is heated first on the stove top until signs of the bottom setting appear. The skillet is then moved to the broiled in the oven, and allowed to be cooked.

            When the frittata is removed from under the broiler, grated cheese tops it off. With the oven turned off, but still warm, the skillet is returned to the oven for a minute or 2 to allow the cheese to melt.

            Nota bene: The whisked eggs usually have some hot sauce added before being poured over the other ingredients.

            4 Replies
            1. re: ChiliDude
              fldhkybnva RE: ChiliDude Nov 24, 2013 10:39 AM

              I also make frittatas, the same way but generally much larger and never would attempt to fold it. It depends on the day which I prefer.

              1. re: fldhkybnva
                ChiliDude RE: fldhkybnva Nov 25, 2013 01:01 PM

                In what to you cook 'le frittate" that makes them much larger? My skillet is a 10.5" in diameter. How many eggs are involved in the process?

                ChiliDude, IBM (Italian By Marriage)

                1. re: ChiliDude
                  fldhkybnva RE: ChiliDude Nov 25, 2013 01:07 PM

                  It's loaded with eggs, it's more a Spanish tortilla style, pretty thick. It's larger in that it's just taller.

                  1. re: ChiliDude
                    ChiliDude RE: ChiliDude Nov 28, 2013 08:32 AM

                    Sorry about typo 3rd word into interrogation. I'm known for poor proof reading.

              2. c oliver RE: fldhkybnva Nov 24, 2013 10:40 AM

                I make what I call a faux-tata :) These pix describe it better than I can. This was made with leftover salad :) I FAR prefer it to omelets. I make these constantly with anything hanging about in the kitchen.

                7 Replies
                1. re: c oliver
                  fldhkybnva RE: c oliver Nov 24, 2013 11:40 AM

                  Hmm, that's what we call omelets in this house :)

                  1. re: c oliver
                    fourunder RE: c oliver Nov 24, 2013 11:46 AM

                    I would consider that an omelet....that's how the Classic Western is made

                    1. re: fourunder
                      c oliver RE: fourunder Nov 24, 2013 11:53 AM

                      Except the fillings go in first so aren't typical fillings that go ON later and are cooked as part of the egg.

                      1. re: c oliver
                        fourunder RE: c oliver Nov 24, 2013 12:08 PM

                        Pretty much every diner and luncheonette puts the ham, onions and peppers in first....the eggs are added later and mixed into the eggs just like in your pictures. When ceese is requested, then that would be added on top before folding The exception would be the fluffy stuffed omelet, but sometimes when omelets are finished in the oven, e, g, , like at the Original Pancake House, they too resemble more of a Frittata.

                        1. re: fourunder
                          fldhkybnva RE: fourunder Nov 24, 2013 12:24 PM

                          Yea, that's how our diners do it which is where I started when I was learning to make an omelet.

                          1. re: fourunder
                            c oliver RE: fourunder Nov 24, 2013 12:28 PM

                            Actually I don't mix. I just let it all sit in place, swirling to move the eggs around. I do usually add cheese at the end and then fold as it comes out of the pan.

                            1. re: c oliver
                              fldhkybnva RE: c oliver Nov 24, 2013 12:34 PM

                              Exactly how I've been doing it, the stuff all mixed in is nice.

                    2. j
                      jaykayen RE: fldhkybnva Nov 24, 2013 12:32 PM

                      I pour the eggs on top. If you aren't having success, you probably have too much add-ins or too much egg. 3 eggs max per 10" pan.

                      7 Replies
                      1. re: jaykayen
                        c oliver RE: jaykayen Nov 24, 2013 12:59 PM

                        IIRC from LONG ago, fldhky, makes HUGE omelets :)

                        1. re: c oliver
                          fldhkybnva RE: c oliver Nov 24, 2013 01:09 PM

                          *hides face in shame*

                          1. re: fldhkybnva
                            c oliver RE: fldhkybnva Nov 24, 2013 01:18 PM

                            Like REALLY huge! Six eggs?????

                            1. re: c oliver
                              fldhkybnva RE: c oliver Nov 24, 2013 01:29 PM

                              Six eggs is minor league around here but it's usually an egg/egg white combo. I just tried this more traditional version with 3ggs/3whites and it worked really well.

                              1. re: fldhkybnva
                                melpy RE: fldhkybnva Nov 24, 2013 02:44 PM

                                I do a three egg omelet shared between two people with side dishes.

                            2. re: fldhkybnva
                              pinehurst RE: fldhkybnva Nov 25, 2013 01:04 PM

                              No shame in your game, player.
                              On busy nights this time of year (oh, who am I kidding? I eat them all year 'round), a big hearty "dinner omelet" is super.

                              1. re: pinehurst
                                fldhkybnva RE: pinehurst Nov 25, 2013 01:08 PM


                        2. r
                          RogueFoodie RE: fldhkybnva Nov 24, 2013 01:33 PM

                          Depending on what ingredients you want, I'd cook them seperately.

                          I'd lightly saute vegetables (onions, peppers, mushrooms, etc.) and then pour in the eggs.

                          For cheese, right before I fold the omelette, I'd put it in.

                          4 Replies
                          1. re: RogueFoodie
                            c oliver RE: RogueFoodie Nov 24, 2013 01:35 PM

                            If doing that kind of omelet, I definitely saute everything in a little skillet and then add to the eggs at the end. If I have a little leftover chili I'll MW it and add to the eggs.

                            1. re: c oliver
                              fldhkybnva RE: c oliver Nov 24, 2013 01:40 PM

                              Chili in eggs, that's a great idea!

                              1. re: fldhkybnva
                                c oliver RE: fldhkybnva Nov 24, 2013 01:41 PM

                                Chili cheese omelet with chopped onions is a classic!

                                1. re: c oliver
                                  c oliver RE: c oliver Nov 24, 2013 07:13 PM

                                  For me it's imperative that the chili be IN and not ON the omelet. I put nothing ON an omelet except s&p. A little something on the side perhaps but not ON.

                          2. elegraph RE: fldhkybnva Nov 24, 2013 05:35 PM

                            Omelet add-ins are cooked separately from the eggs and folded in the cooked omelet or placed on top of the folded omelet.

                            3 Replies
                            1. re: elegraph
                              c oliver RE: elegraph Nov 24, 2013 06:18 PM

                              Except when it's not :)


                              1. re: elegraph
                                rjbh20 RE: elegraph Nov 24, 2013 06:22 PM

                                You cook cheese first? Fines herbes?

                                1. re: rjbh20
                                  elegraph RE: rjbh20 Nov 25, 2013 07:28 PM


                              2. v
                                Violatp RE: fldhkybnva Nov 24, 2013 06:31 PM

                                You've given me an idea to to combine the methods. I can make the omelet part with some flat and/or thinly sliced ingredients, eg, mushrooms and parmigiano, and then fill with chunky goodness (also happens to be my stage name - ba DUM dum) like sausage, bacon, avocados, etc.

                                3 Replies
                                1. re: Violatp
                                  c oliver RE: Violatp Nov 24, 2013 06:35 PM

                                  I'm kinda liking that idea. Thanks.

                                  1. re: Violatp
                                    ipsedixit RE: Violatp Nov 24, 2013 06:38 PM

                                    This is basically what I do.

                                    1. re: ipsedixit
                                      Veggo RE: ipsedixit Nov 24, 2013 06:49 PM

                                      Any combo of fillings, topped with a warm zingy Mexican style tomato salsa.
                                      Or, swiss cheese omelet topped with sour cream and flying fish eggs. Yum.

                                  2. f
                                    fourunder RE: fldhkybnva Nov 27, 2013 10:13 PM

                                    I can't stand brown on my eggs.....so here's an Omelet where the pepper and green onions were quickly sauteed in a mixture ob butter and olive oil. The eggs were then poured over the greens and stirred into the eggs. The eggs were set quickly over a medium heat flame, just enough where they could be lifted slightly at the edge and able to be shaken in the pan. Mozzarella Cheese was added and the pan was then placed into a preheated 225* for 20 minutes.

                                    The pictures show the results. Soft and slightly runny...

                                    1. t
                                      tastesgoodwhatisit RE: fldhkybnva Nov 28, 2013 12:46 AM

                                      Usually the eggs first, and then the fillings.

                                      To get it to work well, I find you need fillings that are pre-cooked, as they aren't in the pan long enough to do more than gently heat (ie, saute mushrooms first). So I'll saute my ingredients, minus cheese, until ready, and then scrape them in a dish. Then add some more butter, Ipour in the eggs, sprinkle on cheese, and cook until the omelette is about half done, then add the toppings on one half only, cook until it's almost set on the empty side, and then fold in half. With some practice, this gives you a beautiful filled omelette.

                                      1 Reply
                                      1. re: tastesgoodwhatisit
                                        c oliver RE: tastesgoodwhatisit Nov 28, 2013 08:25 AM

                                        I heat the ingredients in a second small skillet if I'm adding them as a filling. I find it pretty easy as it's sliding out of the skillet to fold it over.

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