This is a versatile favorite and a classic French omelette everyone loves. Fill it with meat and cheese or change the ingredients up by using leftovers and fresh vegetables.
Don’t be afraid to experiment and invent your own fillings. Some interesting combinations we can think of are Gruyere cheese, Cheddar, crisp bacon, sour cream, mushrooms, colorful vegetables, fried onion and herbs. You can use yesterday’s dinner as a filling.
If you like sweet omelette more, omit vegetables and add more sugar to the mixture. Use berries and toasted nuts. If you like to get a fancier version of a classic dish, use 15 ml of Grand Marnier and spoon it over the cooked omelette.
Delicious fish omelette for breakfast
This is one of the nicest quick and easy breakfast recipes you can make. Egg omelette and fish cakes are nice separately, but together they are just unbeatable.
- 300 g milk
- 300 g water
- 3 bay leaves
- 1 medium onion, chopped
- 6 peppercorns
- 270 g fish fillet
- 6 medium eggs
- 20 ml butter
- 50 ml cream
- 30 ml chopped dill
- 30 ml parmesan cheese
- 100 ml crumbled feta
Start by cooking the fish. Mix milk with water in a big bowl, pour the mixture in a pan and let it boil for 3 minutes.
Add peppercorns, onion and leaves and let it boil for 2 more minutes.
Add fish, poach for 4 minutes. The fish should be completely cooked, you can cut the fillet in the middle to check the texture.
Transfer the fish to a plate and let it sit for 10 minutes, break into smaller parts, discard bones and skin.
Now move to the omelette. Pre-heat the pan and whisk eggs with seasoning. Add butter to a pan, make sure sides are coated in butter or omelette can stick to them.
Pour the eggs, take a spoon and lift up folds of eggs so that uncooked mixture will be underneath.
When the eggs are a little bit cooked but still moist, add fish and feta. Pour the cream, add cheese and put the mixture under the grill until the top becomes brown.
Transfer it on a plate, serve warm. You can sprinkle with your favorite sauce for more flavor.