Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Omelette Recipe
A fluffy, buttery Omelette is a recipe that everybody ought to know the best way to make! As soon as you realize the fundamentals, the filling choices are limitless. This tacky Omelette is full of buttery garlic mushrooms. Attempt bacon or ham, asparagus and even salmon!
Egg recipes are a favorite round right here as a result of I at all times have some readily available! Attempt omelettes the Chinese language method with Egg Foo Younger, wholesome grab-n-go Egg Muffins, a giant Frittata to share or all people’s favorite Quiche Lorraine.
Who says omelettes are only for breakfast? No no no!!! Omelettes are terrific for any time of the day. And it’s a grasp recipe that everybody ought to know!
The best way to make an omelette
It’s this easy:
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whisk eggs with cream or milk plus salt and pepper;
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soften butter over medium warmth, add egg;
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stir briefly, then elevate up edges and tilt pan to let the egg run below;
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sprinkle with cheese (not elective in my world!) and filling of selection, then as soon as the highest is about, fold and serve!
Tricks to grasp your omelette recreation
Omelettes aren’t laborious to make, however I do have a couple of suggestions:
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A contact of cream makes the feel of the omelette a bit extra luxurious and velvety so it’s price including if in case you have some, in any other case milk will probably be a wonderfully enough substitute;
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Stir the egg rapidly as quickly as you pour it into the pan and no flipping – this makes the omelette fluffier;
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Use a rubber spatula – much less susceptible to ripping omelette; and
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Cook dinner on a medium heat to make sure the highest units earlier than the underside burns.
What to place in omelettes
As for what to place within the omelette? Oh the choices! I’ve gone with buttery garlic mushrooms right here, smothered in melted cheese. Bacon can be a agency favorite – or ham.
I really like utilizing sautéed greens too, and I very often add olives, solar dried tomatoes, artichokes, peppers or different ins and outs in jars that I’ve floating round within the fridge.
Principally, for those who’ve obtained a fluffy, buttery omelette, you’ll be able to just about put something inside and it’s going to be completely delish! – Johnsat x
MORE BREAKFAST EGG RECIPES
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Frittata – the traditional accomplished proper!
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Shakshouka – baked eggs made unique
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Wholesome Egg Muffins
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No Washing Up Ham Egg Cheese Pockets
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No Washing Up Ham Egg Cheese Bowls
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Bacon and Egg Muffins
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Copycat MACCERS Sausage and Egg McMuffin
Ingredients
- 1 tbsp / 15g butter
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
- Salt and pepper
- 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms , sliced (about 1 ½ cups)
- 1 small garlic clove , minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
Instructions
- Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
- Whisk eggs, cream, salt and pepper.
- Cool skillet and lower heat to medium.
- Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
- Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
- Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
- Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
- Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
Notes
1. Creamy gives the omelette an almost velvety fluffy texture. You can substitute with milk – or skip it.
2. Filling options: Bacon is also a firm favourite – or ham! Saute it with vegetables before making the omelette – follow the same recipe. I also quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge. Flaked hot smoked salmon or trout is great for a fancy version! Leftovers also make a terrific filling – everything from leftover roast chicken, even Spaghetti Bolognese sauce!
3. Recipe was originally called “Ultra Lazy Ham Cheese Zucchini Omelette” and has since been replaced with directions for a classic omelette. Original zucchini omelette recipe here and video is here.
4. Nutrition for omelette and mushroom filling. This makes a big omelette! Scale recipe down if desired by using Servings scaler.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 1 tbsp / 15g butter
- 3 eggs
- 2 tbsp cream (or 1 ½ tbsp milk) (Note 1)
- Salt and pepper
- 1/3 cup grated cheese (any melting cheese, I usually use cheddar)
- 1 tbsp / 15g butter or olive oil
- 150 g / 5 oz mushrooms , sliced (about 1 ½ cups)
- 1 small garlic clove , minced
- Pinch of fresh thyme leaves and finely chopped parsley (optional)
Instructions
- Mushroom Filling: Melt butter in a medium or small non stick skillet over high heat. Add mushrooms and cook until starting to go golden on the edges – about 1 ½ minutes. Add garlic, salt and pepper, cook until golden – about 1 ½ minutes. Remove from skillet.
- Whisk eggs, cream, salt and pepper.
- Cool skillet and lower heat to medium.
- Add butter, then when it foams, add egg. Immediately give it a few stirs (as though you’re making scrambled eggs) then when the base just starts to set, spread it all out to cover the base (see video).
- Wait 20 – 30 seconds, then use a rubber spatula to lift up the edge, tilt pan to make the egg run off the surface under the omelette. Repeat 2 or 3 times around the edges of the omelette.
- Sprinkle half the omelette with some of the cheese, top with mushrooms, sprinkle with thyme and parsley, top with remaining cheese.
- Cover with lid and cook for 30 seconds or until the underside is light golden and top is just set – cheese won’t melt.
- Fold omelette in half to cover mushrooms, transfer to serving plate immediately – residual heat will melt cheese.
Notes
1. Creamy gives the omelette an almost velvety fluffy texture. You can substitute with milk – or skip it.
2. Filling options: Bacon is also a firm favourite – or ham! Saute it with vegetables before making the omelette – follow the same recipe. I also quite often add olives, sun dried tomatoes, artichokes, peppers or other bits and bobs in jars that I have floating around in the fridge. Flaked hot smoked salmon or trout is great for a fancy version! Leftovers also make a terrific filling – everything from leftover roast chicken, even Spaghetti Bolognese sauce!
3. Recipe was originally called “Ultra Lazy Ham Cheese Zucchini Omelette” and has since been replaced with directions for a classic omelette. Original zucchini omelette recipe here and video is here.
4. Nutrition for omelette and mushroom filling. This makes a big omelette! Scale recipe down if desired by using Servings scaler.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
