About this recipe
Omelettes are my go-to food when I’m too lazy or don’t have time to cook. Alright, maybe not 1001 – yet! But I do have so many variations! Each as delicious as the next! I usually have a mixed salad with my omelettes. And if I’m really hungry, I might even make two.
The first recipe is my absolute favourite because it’s easy and fast. Plus, you can make it with any cheese you have at home! The one in the picture is with mozzarella cheese.
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Cheese Omelette
Ingredients
- 2 tbsp oil
- 1 egg
- 1/2 tsp dried garlic powder (optional)
- 1/2 tsp piri piri hot sauce (optional)
- 50 g grated cheese of your choice, for example, Mozzarella
- Salt and pepper
Instructions
- Pour the oil into a frying pan and turn the heat to medium to high heat.
- Add garlic powder, piri piri and salt to the egg. Beat it beating until everything is well-combined.
- Once the oil has heated up, pour the egg into the pan. If you want a crispy well-done egg, wait until the oil is hot.
- Sprinkle the grated cheese on top of the egg before it has set completely. Add as much pepper as you like.
- Once the egg has set enough flip it. Turn the heat off immediately. The pan and your stove are hot enough to fry this side and you avoid burning your cheese.
Notes
Omelette with Mushroom Filling
Omelette with Mushroom Filling
Ingredients
- 4 tbsp oil
- 50 g mushrooms
- 1/2 red onion
- 1 garlic clove
- 1 egg
- 50 g cheese sliced or grated (Emmental, Gouda or Mozarella)
- 1 tbsp cream cheese
- salt and pepper
Instructions
- While 3 tbsp of oil heat up in the pan, dice the mushrooms. Add them to the pan and fry them for a few minutes if you like them soft or longer if you prefer them crispy.
- While the mushrooms fry, peel and chop up the onion and the garlic clove. Add them to the pan and fry them for a few minutes too.
- When the filling is done, heat up the rest of the oil. Whisk the egg and add salt to taste while you're at it.
- Pour the egg into the pan. Place the cheese on top of the egg and add pepper.
- Once the first side is done, flip the egg. Spread the cooked side with cream cheese and top it with the mushroom filling.
- Once the cheesy side is done, fold the omelette in half and close it.
Notes
Pesto Omelette
Pesto Omelette
Ingredients
- 1 tbsp oil
- 1 egg
- 1 tsp Basil pesto
- 50 g cheese, grated or sliced (Mozzarella works best, but Emmental and Gouda are good too!)
- salt and pepper
Instructions
- While the oil heats up in a pan, whisk the egg with the pesto and a pinch of salt. Mix it until it's well combined.
- Pour the mix into the pan.
- Spread the cheese over the egg.
- Add pepper to the cheese.
- Once one side is done, flip the omelette.
Notes
Try this delicious marvel next!
Lentil Lasagne
About this recipeReplace lasagne sheets with zucchini slices and add lentils in a creamy cheese sauce to the mix. Top it all up with tomatoes and cheese and you have yourself the perfect dinner for a cozy winter evening! Or eat it in summer. That's good too. I eat a...