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The perfect omelette is a piece of art created by the beautiful balance of taste, texture, and nutrition. I love having a flavorful omelette on my meal rotation from time to time. They are simply classic.
Speaking from experience, things can go wrong fast when it comes to constructing an omelette. Not enough flavor, too much filling, you name it. Thankfully, there are a few foundational things to incorporate when creating your own omelette of choice to ensure you having the best homemade omelette experience! Namely a balance of taste and volume as well as cooking techniques. I’m not a professional chef, but I do feel like these few pointers can help prevent an underwhelming breakfast experience.
Balance of Flavor
Balancing the flavor from the ingredients used is the first key. You don’t want too much or too litle of one thing. If you choose 1 thing from each category to add to your mix, you will have the perfect omelette full of balance and flavor.
Protein
- Ham (Cubed, sliced, in strips)
- Bacon
- Sausage
- Deli Honey Roasted Turkey (I’ve added this in when I’ve had nothing else, and it was actually pretty good)
Starch (You can remove if wanted)
- Potatoes (Hashbrowns, cubed potatoes, sliced potatoes)
- Sweet Potatoes
Fat (Even it’s low fat)
- Cheddar Cheese
- Mozzerella
- Goat Cheese (A personal favorite)
- Ricotta Cheese
- Cottage Cheese (Added Protein)
Brightness
- Bell Peppers (Precooked)
- Onions (Precooked)
- Green Onions
- Spinach
- Mushrooms
- Cilantro
Seasonings
- Salt & Pepper
- Paprika
- Cayenne
- Garlic Powder
- Onion Powder
Suggested Cominations
- Ham, Hashbrowns, Goat Cheese, Green Onions, salt and pepper (A personal favorite)
- Bacon, Cheddar Cheese, Cubed Potatoes, Mushrooms, favorite seasoning
- Sausage, Mozzarella, Onions, Bell Peppers, favorite seasoning
- Deli Turkey, Mozzarella, Green Onions, favorite seasoning
Balance of Add In’s
Not too little and not too less is the key here. You don’t want to one ingredient to overpower the others. You still want a good amount of egg to filling ratio otherwise your omelette won’t be strong enough to hold everything together. I like the picture above as a good example of what that balance may look like. Granted this picture was taken when I wanted more hashbrown in the middle of my creation rather than in the mix. It was an extra hungry day.
If I’m extra hungry a certain morning, I will add in all my ingredients to the egg mixture except for my hashbrowns and cheese. Then when my egg is almost done setting up, I’ll throw in however much hashbrowns and cheese I deem fit that day. I’m okay with this going a little out of balance, because I love the taste and texture of hashbrowns and it’s not as overwhelming as maybe adding in too much bell pepper or onion. If you have something you extra love don’t worry about going out of balance a bit to fit more of it in.
Temperature and Cooking
After you have beaten your eggs together and added your mix ins to the bowl, heat a pan to a medium heat. Allow for the pan to warm up and add either butter or oil. My favorite is a good old fashion extra virgin olive oil.
Adding a fat to the pan before adding your actual omelette helps create the crisp outer egg that is just oh so good! The medium heat helps it to not overcook and allows everything to come together nicely.
Once you have added your egg mixture to your heated up pan and oil, go ahead and add your desired cheese….again mine is always goat cheese….plus if you want to do the hashbrown in the middle method…add those here as well. Once the omelette looks almost done cooking (still just a little wet on the top, fold one half over onto the other making that traditional omelette look).
Allow your creation to cook all the way through and then flip to the other side for a few brief moments to allow for the other side to finish crisping up.
Voila, you’ve got the most perfect omelette customized to your liking!
Tried any other combos in your omelettes? Tell me in the comments below!
