This is definitely one of our go-to recipes. Omelettes are quick, easy, tasty, healthy, and the ingredients are flexible depending on what's on hand, which makes them a great weeknight dinner option.
You can really play around with whatever takes your fancy for the omelette fillings. I prefer to add most of the fillings after the omelette is cooked, keeping the base quite thin, but don't hesitate to play around with this too. For a flavourful varient, try adding some finely chopped sun-dried tomatoes and fresh oregano or thyme to the egg mix.
- 2 eggs
- 1/4 cup freshly grated cheese, I generally use parmesan, but cheddar or any other hard cheese also works
- 2 tablespoons milk
- 2 shallots/scallions, finely sliced
- salt & pepper
- fresh herbs, finely chopped (optional, depending on what you have. Chives, parsley, basil, etc. work well)
- olive oil
- extra grated cheddar for sprinkling (optional)
- Fillings - see below
Whisk the eggs in a small bowl. Add the 1/4 cup cheese, milk, shallots, salt, pepper and herbs, if using, and mix to combine.
Heat a non-stick frying pan over a medium heat. Coat pan with a little olive oil. Pour omelette mixture into pan and swirl to distribute evenly. If you're a cheese-aholic, go ahead and sprinkle some extra grated cheddar over the top.
Cook until golden brown on the bottom - use a spatula to take a peek at the underside - and set on top, about 5-10 minutes.
Spoon fillings in a semi-circle over half the omelette. Season with salt and pepper to taste. Fold the other half of the omelette over the top, and slide onto a plate to serve.
Some of our favourite omelette fillings are:
- Sweet potato, boiled, grilled or baked, with baby spinach and fetta cheese.
- Baked or boiled potato with rosemary (this is great comfort food).
- Sautéed garlic, mushrooms and asparagus.
- Grilled Mediterranean vegetables, e.g. zucchini, capsicum, tomatoes and red onion, with fetta cheese.