Spicing up Your Breakfast Omelettes

Omelettes can be simple and homey or fancied up for guests. Combine this with the fact they are easy and quick to make and they really are the perfect breakfast food. Read on for some great ways to spice up your breakfast omelette.

I love eggs. I think they are great for breakfast, lunch or supper. Part of what makes them so divine is they’re versatility. You can make them straight up or turn them into an omelette.

If you want to get fancy you can make frittatas or quiche with them and they can be combined with almost anything in the refrigerator to make a nutritious and delicious meal.

Omelettes let your creativity shine through and let everyone choose the flavours they like best for their individual breakfast.

Health Benefits

Many people worry about their cholesterol now and eggs are often unfairly singled out as being bad for you. In truth, eggs do not affect production of LDL (the “bad” cholesterol). Cholesterol production is increased mainly by the consumption of saturated and trans fats.

An egg has only 1.5 grams of saturated fat and no trans fat. This does not mean that you should have eggs every day if you have a heart condition but once in awhile won’t hurt. The Heart & Stroke Foundation does include eggs in their health check program as a heart healthy food.

You can also buy eggs that are geared towards heart health and have added omega 3s in them or just cook with egg whites. Egg white omelettes can be equally as tasty as their whole egg counterparts.

Eggs are also extremely high in several essential nutrients including vitamin B12, choline, folate, lutein, riboflavin and antioxidants. They are also great sources of protein. One egg has 70 calories and 6 grams of protein.

Eating protein helps make you feel full and reduces snacking and cravings later in the day. Having eggs for breakfast can be a healthy way to start your day and, for those trying to reduce calorie intake, a good way to avoid mid-morning snacking and overeating later in the day.

Basic Omelettes


While eggs are great on their own, omelettes are better. There are so many possible variations, depending on what you feel like and what you have in your fridge. Start with three eggs. The fresher the eggs are, the better they will taste.

You can tell if they are fresh by putting them into a bowl of water. Fresh eggs will sink to the bottom and lie on their side. Eggs that are okay but not as fresh as possible will still sink to the bottom but they will tend to hold an upright position. Rotten eggs float.

Although you don’t have to add milk, it gives the omelette a fluffier and richer texture. You can even use cream if you feel decadent. You don’t need much, just a few tablespoons. Add a pinch of salt and pepper and any other herbs you intend to use.

The next step depends on the ingredients you intend to add to your omelette and whether or not you like a traditional filling or everything mixed in with the eggs. I personally prefer the latter but it’s up to you. If you prefer a defined centre to your omelettes, skip ahead to heating your pan with butter and then adding the egg mixture.

If I am adding meat and vegetables, I like to sauté them in butter a bit first. Make sure you use a non-stick pan. Heat the pan to medium low and heat your meat and vegetables through. Add cheese to the egg mixture and any other items such as salsa.

You can then pour the egg mix directly over the sautéed items in the pan. As it cooks, gently loosen the edges with your spatula and tilt your pan to allow the uncooked egg to move into the space. You are not going to flip your omelette so you want as much of the egg mixture to come into contact with the pan as possible.

Cook it until the top is still slightly runny. It will actually continue cooking when you fold it over and finish it off. If you over cook it you will end up with a dry omelette. Once you’ve reached the just barely runny stage, gently flip one side over so that it is folded in two in the pan and move it on to your plate.

If you prefer a defined filling, add the toppings just before flipping the omelette closed.

You can make an egg white omelette following the same recipe, just separate out the yolks at the beginning. Make sure you really beat the eggs before adding them to the pan as you want it to be as light and fluffy as possible.

Toppings and Ingredients


This is where the creativity comes in. Virtually any type of cuisine can be translated into an omelette. You can add herbs to give it extra oomph too. The key is to be open to experimenting.

There is always the traditional ham and cheese. Try giving it a special touch by using fried or smoked ham and cheeses such as a smoked gouda or aged cheddar. Add in onions and any other vegetables you enjoy.

If you want to try a Tex Mex flavour, use salsa and a spicy cheese such as Monterey pepper jack. You can also add in jalapenos and hot sauce for extra heat.

Perhaps Italian is more your style? Then you should try using a drained, prepared bruschetta mix with some mushrooms and bacon. Greek? Try mixing feta cheese with mushrooms and spinach for a great vegetarian omelette. Broccoli or asparagus and cheese can also be great if you are serving vegetarians. Leftover vegetables can be reheated and used in a wide variety of ways.

Roasted vegetables can add fabulous flavour to an omelette. I lean towards lots of garlic, mushrooms, peppers, onions, and zucchini but you can use any vegetable you enjoy. Vegetable omelettes do well with and without meat and cheese. Lean chicken or turkey breast can be a nice accompaniment to the vegetables along with a touch of fresh parmesan for those counting calories.

After a dinner party you may have leftovers you wish to use up. Smoked salmon and chèvre (goat) cheese is an elegant combination suitable to serving overnight guests the next morning. You can also mix crab with a light cheese such as cream cheese (with or without herbs), a mild cheddar, or chèvre. Shrimp goes well with similar cheeses and a touch of avocado or pesto.

If you enjoy prosciutto, fry it and then crumble it up and combine with any of the following for a tasty treat: ricotta cheese, basil, diced tomatoes, chives, mushrooms, or a touch of pesto.

Sometimes you need a more substantial breakfast though. There is no reason you can’t do steak and eggs in an omelette form. It’s a bit more work unless you happen to have some leftover cooked beef in your refrigerator but it tastes fabulous. I like it with cheddar and mushrooms but choose the cheese and vegetables you enjoy most and it will be a hit. You can also use shredded potatoes for added heft.

Breakfast traditionalists will like combining crumbled up breakfast sausage with onions, shredded potatoes, diced green peppers, bacon and mushrooms.

Get Creative

You are really only limited by what you have in your kitchen and what you enjoy. Most cheeses pair well with eggs, so don’t limit yourself to cheddar and American. Try Swiss, chèvre, cream cheese, ricotta, feta, or a smoked cheese.

All meats are fair game as well. You can use anything from bacon and cold cuts to leftover beef or poultry. Seasoned ground hamburger that has been well drained of fat can be great as can fancier types of meat such as smoked meat, prosciutto, duck confit, and even game meats.

Vegetables are limitless. You can roast them, sauté them with herbs and spices, or use them fresh and diced. Drain excess water off vegetables for best results. Sauces can be salsas, prepared bruschetta mixes, pestos, or even creamy sauces used in place of milk or cream at the beginning.

An omelette is a great meal to offer guests. Because it is individualized you can easily handle any dietary restrictions or preferences, including your own. You can make it as simple or fancy as you wish. Just remember to balance the flavours.

If you use a salty filling like feta or prosciutto then cut back on the salt you add to the eggs. Use small amounts of fillings, you don’t want them to overpower the omelette. It should still taste like eggs. With a little bit of creativity you and your guests will be thrilled with your choices.

About the author

Heather B

Heather is an avid traveller, lover of dogs, and baker supreme. She lives in a small town in Ontario, Canada where she raises German Shorthaired Pointers with her family. An explorer at heart, she travels whenever she can, wherever she can.

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