Filling the Perfect Omelet

Appears in

Published 1982

About

The possibilities are endless, and improvisation is the name of the game. An omelet should be generously filled but not grossly overstuffed; about ¼ to ⅓ cup of filling is ample for each 3-egg omelet. Here are some of our favorites to get you started.

Apple and Cheddar Omelet: Dice unpeeled tart apples, sauté in butter until golden, fold into the omelet together with diced Vermont or other sharp Cheddar cheese.
Creamed Mushroom Omelet: Prepare and roll the omelet; cut a short, deep slit in the top and spoon in hot Creamed Mushrooms.
Ratatouille Omelet: Roll hot Ratatouille into the omelet.
Omelet Grandmère: Fill the omelet with crisp-cooked bacon, and sautéed diced potatoes and sweet onion. Lavish with chopped fresh parsley.
Ricotta-Tomato Omelet: Flavor fresh ricotta cheese to taste with basil, minced garlic, and grated Parmigiano-Reggiano cheese; fold into the omelet and top with hot Tomato Coulis.
Sausage Ragoût Omelet: For a hearty suppertime omelet, fold hot Sausage Ragoût into the omelet. Sprinkle with grated Parmigiano-Reggiano cheese before serving.
Omelet Normandy: Fold hot Sautéed Apples with Calvados into the omelet; top with a dollop of Crème Fraîche.
Watercress Omelet: Wilt fresh watercress briefly in hot butter. Lift with a slotted spoon and roll into the omelet.
SoHo Omelet: Combine crisp-cooked bacon, grated sharp Cheddar cheese, and tender leaves of raw spinach and roll the mixture into the omelet. The heat of the eggs will gently cook the spinach while leaving its fresh taste intact.
Southwest Omelet: Lay avocado slices or guacamole or Avocado Dip in the omelet and cover with a spoonful of salsa before rolling.
Dinner Omelet: Fold sautéed bacon and diced tomatoes, red onions, baked ham, and red bell peppers into the omelet. Top with a dollop of sour cream and a sprinkling of snipped fresh chives.
Deli Omelet: Fill the omelet with diced ripe tomatoes and lightly browned kosher salami.
Springtime Omelet: For a delicate brunch, fill the omelet with coarsely chopped roasted tomatoes and 1-inch pieces of steamed or roasted asparagus. Sprinkle with grated fresh mozzarella.
Jam Omelet: Dollop in a spoonful of your favorite jam or preserve and another of fresh ricotta cheese before serving.