Omelette Filling

Submitted by crimfan on Sat, 03/20/2010 - 10:27am
Egg
Omelette

I've made a few of them recently as eggs have a lot going for them, especially if you buy good ones like the various Omega 3 eggs, free range, etc.

I generally cook eggs in olive oil and my favorite omelette filling is a mixture of sauteed portabella mushrooms, garlic, sharp cheese of some sort, and often a chili pepper thrown in for good measure. I usually add smoked paprika or a pinch of herbes de Provence, too.

Any interesting ones you want to share?

Comments

Submitted by Anonymous (not verified) on Mon, 03/22/2010 - 9:32am.

My favourite omlette is: feta, mushroom, bell pepper and sweet onion, seasoned with zatar. I pan fry the vegetables with the spices until the sweet onion becomes translucent & the bell pepper and mushrooms loose most of their water. Often I make it with one egg and one egg white rather than 2 eggs.

What I love about omlettes is that they are so versatile - almost anything works in them. And they taste great any time of the day. Typically I add about a cup of filling to a two-egg omlette. I prefer to pre-cook (or reheat) the filling before adding it to the partially set eggs. Some days I make frittata other days it's omelettes -- really it depends on how much filling I have.

Submitted by Anonymous (not verified) on Mon, 03/22/2010 - 4:33pm.

I'm all about the traditional french: chop some herbs (I'm fond of tarragon, but chives are also very nice), then eggs get salted and 80 strokes while the pan heats. Butter goes into the hot pan, and the instant it's melted the egg follows. Swirl and shake, keep the curds small while it cooks. Toss in a handful of fresh chopped herb then shuffle and tap it to the lip of the pan, flip the sides in and invert it onto a hot plate with the center still a tad runny. Assuming I timed the toast right, this is heaven for me.

Submitted by Anonymous (not verified) on Fri, 04/09/2010 - 11:16pm.

Here's one from my days in California, where avocados were plentiful. Back then in the late '60's and early '70's one could not buy them in the Midwest like we can now. Anyway-- Have everything chopped beforehand, so you don't overcook anything.

Lightly saute' some green or regular onions. Maybe a hot pepper (or use Hot Sauce later.) When they are on the way to softening up, add some chopped tomatoes. Then add your beaten eggs, seasoning with salt and pepper. When they are starting to set, add an avocado sliced or in chunks, and some cheese - grated or in pieces. Good old Cheddar is nice, or Monterey Jack. Fold it over and let it cook a bit. Flip it to cook the other side, and it's done. Add the Hot Sauce on top, if you did not use a hot pepper inside. Yummmm! Avocado Lovers, unite!