What's Your Perfect Omelette?
Usually I'm too lazy to make an actual omelette, and just scramble everything together, but regardless, they're my favorite breakfast ever. My ideal would be: crispy bacon, onion, peas, cherry tomatoes, a blend of sharp cheddar and either gruyere or gouda, and just a hint of fresh thyme. Also once I mixed in some leftover scalloped potatoes...mm....
So how about you?
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29 Comments:
I am so boring. I don't like a lot of things in my eggs.
Perfect for me is just some good cheese and maybe some spicy sausage or spinach. MUST have cheese though.
I also prefer the kind that are either oven-finished or pan-baked so they are very fluffy.
I am strange about eggs though, so I bet the other comments will be much more interesting!
sadiepix at 4:50AM on 05/04/09
My omlets are pretty boring, I prefer a little smoked gruyere and some fresh chives, or even just plain with nothing but some really crunchy smokes salt flakes. Now I'm thinking maybe I'll make omlets for dinner tonight.
huneybumper at 7:05AM on 05/04/09
Swiss cheese and ham. Unless I'm hungover, then I want a chili omlette from the local dinner with extra hot sauce on the side.
Amandarama at 7:12AM on 05/04/09
If I was to make a omlette I like everything but the kitchen sink except tomatos but usually I am too lazy to make omlette so I make a scramble and that is a whole differnt ball game. The scrambles I like it with hot peppers, cheddar, salsa, chorizo, onions, bell peppers, and mushrooms.
pjracz10 at 7:54AM on 05/04/09
Ro-Tel tomatoes and feta cheese.
1stmakearoux at 8:19AM on 05/04/09
4 eggs, sausage, bacon, ham, swiss cheese, sometimes a little blue cheese, colby cheese with home fries and whole wheat toast with orange marmalade.
beersnob at 8:40AM on 05/04/09
Onions and green peppers with lots of black pepper on thick sliced non toasted bread.
finsbigfan at 8:40AM on 05/04/09
I don't know if this sounds weird to other people but, I like my omlette with crispy bacon strips and seafood seasoning. Yum!
philadooklyn at 8:52AM on 05/04/09
I like a corned beef hash omelet. It's a perfect sink to put left over corned beef into. Get a skillet with some oil (or better yet reserved bacon grease!) open a few cans of sliced potatoes and dice them. Dice some onions (and green peppers if you like). Slice and shred the corned beef. Fry it all in the grease with some salt and pepper and when the potatoes have absorbed almost all of it and start to get brown start the eggs in another pan. Add the filling fold over and top with cheese (swiss is most common but I like any flavorful aged white cheese).
Most of the time though I overfill the omelet so I just scramble it all together and save the effort.
joeqboo at 9:01AM on 05/04/09
I made a great omlette yesterday with sauteed mushrooms and fresh spinach. I got a new Calphonon 10" pan so it was a joy to make. I also put in some nice fresh feta. Yummy
WSLunch at 9:06AM on 05/04/09
I usually just scramble it all because it's easier. I'll go for an omelet or scrambled eggs with bell peppers, mushrooms, tomatoes, spinach, and onions, a little feta, and Frank's hot sauce. Salsa works too, if I'm low on veggies or don't have hot sauce. I also miss iHop's seafood omelet that disappeared off their menu...it had a cheesy seafood stuffing. Probably not that hard to replicate...might have to do that sometime soon. Or if I'm in a weird mood, I'll make a spaghetti omelet (tastier than it sounds!).
cycorider at 10:21AM on 05/04/09
Try goat cheese and spinach... I make it egg-less with tofu, but the flavors should work for you too...
MadelynRodriguez at 11:02AM on 05/04/09
Ever since I was 9-10 years old, my all time favorite omelette has been fresh crab and lobster omelette.
It was introduced to me via the Manx Hotel restaurant in SF, where we stayed the first few times we vacationed in SF until we found somewhere more affordable to stay for a month. :P All it was was a ton of fresh crab and lobster folded into the eggs - no cheese or vegetables to come between me and my crab and lobster, thankfully. I would frequently eat the crab and lobster and leave the egg behind.
These days, when I make this myself, I add baby spinach leaves or I'll steam asparagus and serve it on the side. No salt, with a bit of fresh ground black pepper on top.
Cassaendra at 12:01PM on 05/04/09
One thing I do very well is making a perfect omelette (thank you, Alton Brown). I like mine with cooked spinach, diced sun-dried tomatoes, and whatever melty cheese I have on hand. Yummmm.
buffy at 12:43PM on 05/04/09
I make my omeletes weird, though love them. I use a really big nonstick saute pan. Mix 3 eggs w/a little milk and pour into buttered sizzling, really large saute pan and circle it around so it coats the whole bottom, like you'd do for a crepe.
When almost cooked add shredded extra sharp cheddar. Then fold omelet in half then half again (pie slice).
There's something about the super thin egg layers between the cheese. It's squealably good (At least for me).
chisai at 1:12PM on 05/04/09
Sweet ham - honey, Virginia baked, brown sugar, etc. Really good cheese - Gruyere, sharp cheddar, Gorgonzola/Roquefort, etc. Maybe a handful of spinach.
Or....Tex-Mex style. Sweet bell peppers, caramelized onion, spicy sausage of some kind, and cheese - cheddar, pepper jack, queso fresco, etc. Top with salsa, diced avocado, sour cream, and cilantro. Sometimes I'll stir black beans into it, or just eat them on the side.
And I like my omelettes nice and browned on the outside - which I know is technically "wrong." I just love those crispy bits of browned egg and melted cheese....
kimberlymac at 1:46PM on 05/04/09
For me it's avocado, steamed mushrooms, red onion, green bell pepper, tomato, cheddar and jack cheese.
I also make one that's my husband's favorite anytime meal that has asparagus, marinara sauce, and parmesan cheese.
moo1018 at 2:19PM on 05/04/09
Brie, Spinach, Fresh mushrooms, Caramelized onions.
CATERPILLARGIRL at 3:30PM on 05/04/09
The perfect omelette is the country omelette from Chris' Pancake in South St. Louis: sausage, onions, cheese, hash browns and country gravy. I like extra gravy on the side. It comes accompanied with a stack of the best pancakes in town (other than the ones made at my house) and warm syrup and is preceded by a pre-breakfast appetizer of chocolate chip cookies. It is a taste sensation!
Mizbee at 4:38PM on 05/04/09
Spinach, red pepper and Gruyere from ABC cafe in Ithaca. No matter how many times i try, mine never come out as good.
Embackus at 4:59PM on 05/04/09
i just made for lunch:
fresh local asparagus with sauteed garlic (lots)..... that's all.
pooch at 5:17PM on 05/04/09
@Cassaendra- you my dear are making me drool with that crab and lobster.
pjracz10 at 5:45PM on 05/04/09
Saute diced potato, onion and zucchini. When soft and nicely carmelized, mix your beaten eggs with a generous scoop of grated Parm and add to the sauted vegetables. Cook it as you would omelette or make it into a fritatta. (You might want to broil it in the oven to cook the top a little). Its really good!!!
yummymummy at 6:12PM on 05/04/09
lobster with mache (lambs lettuce) pencil asparagus and hollandaise
or
crawfish tails with green peppers, onion, celery and a little andouille sausage.
Pavlov at 5:19AM on 05/05/09
apples and brie
NYminknit at 3:13PM on 05/05/09
@embolini I should try peas!
@NYminknit - 4 sure! You should also try pears and aged cheddar!
My #1 fav toppings simple canned-shrimp, LOTSA swiss cheese, bell peppers, pickled jalepenos and red onion....mmmm...
hungrychristel at 3:29PM on 05/05/09
I like either broccoli and cheddar or mushroom and feta! Can't stand peppers or onions in my eggs and I don't eat most breakfast meats. Turkey sausage however, bring it on!
Hillary
Chew on That
Chew on That at 12:23AM on 05/08/09
I julienne zucchini and saute with a little garlic in some olive oil, and toss in a bowl with chevre, julienned olive oil marinated sun dried tomatoes, a little Parmesan or Pecorino, some fresh basil, and a little salt and pepper and mix to combine.
That is my filling. How I treat the eggs varies. Either way, it's heaven. Especially when accompanied by a mixed green, baby pear tomato and pine nut salad with a balsamic vinaigrette. Oh, and a crisp, sparkling mineral water. This meal is especially wonderful on a hot summer day.
Cheers,
~ Paula
Paula Maack at 5:01AM on 05/08/09
Raisins and American Cheese. It's probably a similar flavor to the aftore-mentioned apples and chedder: a sweet-salt thing. I didn't know omlettes were made any other way until I was an adult. I actually used to grab a little bowl of raisins from the yogurt bar at college and hand them to the omlette line cook to put in the omlette. He laughed every time.
leeapeea at 10:04AM on 05/11/09