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More keeppies by Tanya
Omelete recipes by Tanya ,  Jan 9, 2013
Ultimate French omelette 


  • 3 eggs , as fresh as possible, preferably organic and free-range, room temperature
  • 2 knobs unsalted butter
  • 1 tsp finely, freshly grated Parmesan (or vegetarian alternative)


  • 2-3 chopped tarragon leaves
  • 1 tbsp each snipped chives and chopped chervil or parsley


  • 3 rounded tbsp finely grated Gruyère

French Omelet with Ham and Cheese


This basic french omelet recipe will be a favorite with the kids. What child does not like ham and cheese.Ingredients

  • 2 eggs, beaten
  • 1 tablespoon of water
  • 2 teaspoons of butter
  • 1 tablespoon of fresh chives, finely chopped
  • 1 tablespoon of fresh basil leaves, chopped
  • ham, diced in cubes
  • cheese, grated

Cooking Instructions

Combine the eggs and water into a medium mixing bowl. Use a fork to whisk the ingredients until the egg yolks and whites are mixed thoroughly.

Heat a medium size frying pan over high heat for a short while. Add the butter to the pan. It should sizzle and foam if the pan is hot enough. Swirl the pan so the butter evenly coats the base. Do not allow the butter to burn and get brown.

Pour egg mixture into hot pan. The egg will begin to solidify around the edges of the pan almost straight away. Use a wooden spoon to pull the edges of omelette so the uncooked egg can run to the sides and cook properly. You will know when the omelette is cooked when the egg no longer runs freely. The omelette will be lightly browned underneath.

Spoon the filling (ham and cheese) over one side of the omelet. Use egg slide to fold the other side of the omelet covering filling, and slide onto serving plate.

Serve the french omelette immediately with some herbs as garnish.

Spanish Omelet

What You Need

green pepper, chopped
onion, chopped
cloves  garlic, minced
1/4 cup  KRAFT Zesty Italian Dressing
lb.  red potatoes (about 3), cooked, finely chopped
pkg.   (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup  milk
1/4 lb.  (4 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2 cup   chopped fresh cilantro

Make It

HEAT oven to 350°F.

COOK peppers, onions and garlic in dressing in large ovenproof skillet on medium heat 5 min., stirring frequently. Add potatoes; cook 5 min., stirring frequently. Remove from heat. Spread potato mixture to evenly cover bottom of skillet; top with ham.

WHISK eggs and milk until blended; pour over ham. Top with VELVEETA.

BAKE 20 min. or until center is set. Sprinkle with cilantro.

Spanish spinach omelette 



  1. Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.
  2. Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper. Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan. Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.
Cheese and Mushroom Omelette Recipe

2 eggs, beaten 1 tablespoon olive oil 1 good handful of button mushrooms, sliced 30g grated Cheddar cheese small handful parsley leaves, roughly chopped


1. Heat the olive oil in a small non-stick frying pan. Place the mushrooms in the pan and fry over a high heat, stirring occasionally for around 3 minutes or until golden. Lift out of the pan and place into a bowl and mix in the cheese and parsley.

2. Place the pan back on the heat and swirl the eggs into it. Cook for around 2 minutes or until the egg is set to your liking.

3. Spoon the mushroom mix over one half of the omelette. Then using a spatula, flip the omelette over to cover the mushrooms. Cook for another minute then lift onto a plate and serve.

Healthier Hearty Omelet


U.S.MetricConversion chart
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 ounce(s) turkey ham, cut into 1/4-inch cubes (1/4 cup)
  • 1 tablespoon(s) chopped flat-leaf parsley
  • 1/4 teaspoon(s) salt
  • 2 teaspoon(s) canola oil
  • 1/4 cup(s) diced onion
  • 1/2 cup(s) frozen diced potatoes, such as Ore-Ida Potatoes O’Brien
  • 1 teaspoon(s) unsalted butter
  • 1 ounce(s) shredded low-fat sharp cheddar cheese (1/4 cup)
  • 2 tablespoon(s) fat-free sour cream (optional)


  1. In a bowl, whisk eggs, whites, turkey ham, parsley, and salt.
  2. In an 8-inch nonstick skillet or omelet pan, heat 1 teaspoon of the oil over medium heat. Add onions and cook, stirring, 2 to 3 minutes. Add remaining oil, then add potatoes and cook, covered, stirring every few minutes until potatoes start to brown, about 5 to 6 minutes. Transfer mixture to a plate.
  3. In the same skillet, heat butter over medium heat, until just hot enough for a drop of water to sizzle. Pour in egg mixture; it should set immediately at the edges. Tilt pan to let uncooked egg run onto the hot skillet. Continue to cook until surface of omelet is no longer liquid.
  4. Place onion mixture across center of omelet. Top with 2 tablespoons of the cheese. Fold egg in half over the filling and transfer to a plate. Sprinkle remaining cheese on top. Serve with a mixed green salad and sour cream, if desired. Makes one omelet; repeat to make enough for the whole family!
Greek Omelet


U.S.MetricConversion chart
  • 1/4 cup(s) cooked spinach
  • 4 large eggs
  • 1/2 cup(s) crumbled feta cheese (2 ounces)
  • 2 scallions, thinly sliced
  • 2 tablespoon(s) chopped fresh dill
  • Freshly ground pepper, to taste
  • 2 teaspoon(s) extra-virgin olive oil
See More! Add an Easy Pork Tenderloin Main Course See More!


  1. Squeeze spinach to remove any excess water. Blend eggs with a fork in a medium bowl. Add feta, scallions, dill, pepper and the spinach; mix gently with a rubber spatula.
  2. Set a rack about 4 inches from the heat source; preheat the broiler.
  3. Heat oil in a 10-inch nonstick skillet over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.
Spinach, Feta and Tomato Omelet


U.S.MetricConversion chart
  • 2 medium plum tomatoes
  • 2 ounce(s) feta cheese
  • 2 cup(s) (loosely packed) baby spinach leaves
  • 8 large eggs
  • 1/2 cup(s) water
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) coarsely ground black pepper
  • 2 tablespoon(s) margarine or butter
  • Toasted country-style bread (optional)
See More! Add an Easy Pork Tenderloin Main Course See More!


  1. Chop tomatoes. Crumble feta cheese. Thinly slice spinach leaves.
  2. Preheat oven to 200 degrees F. Place 4 dinner plates in oven to warm. In medium bowl, place eggs, water, salt, and black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.)
  3. In 8-inch nonstick skillet, melt 1 1/2 teaspoons margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet.
  4. After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
  5. Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and layer one-fourth of crumbled feta, spinach leaves, and chopped tomatoes over half of each omelet.
  6. With spatula, fold unfilled half over filling.
  7. Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg mixture, tomatoes, spinach, and feta to make 4 omelets in all. Serve with toast and a mixed greens salad with balsamic vinaigrette if you like.
Mexican Potato Omelet


U.S.MetricConversion chart
  • 2 teaspoon(s) extra-virgin olive oil, divided
  • 1 cup(s) frozen hash-brown potatoes, or diced cooked potatoes
  • 1 tablespoon(s) chopped mild green chiles
  • 4 large eggs
  • 1/2 teaspoon(s) hot sauce
  • 1/4 teaspoon(s) salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 cup(s) grated pepper Jack, or Cheddar cheese
  • 1/4 cup(s) chopped scallions
  • 1/4 cup(s) coarsely chopped fresh cilantro, or parsley
See More! Impress with a Fun Chicken Recipe See More!


  1. Heat 1 teaspoon oil in a 10-inch nonstick skillet over medium-high heat. Add potatoes and cook until golden brown, shaking the pan and tossing the potatoes from time to time, 3 to 5 minutes. Stir in chiles and transfer to a plate. Wipe out the pan.
  2. Blend eggs, hot sauce, salt and pepper with a fork in a medium bowl. Stir in cheese, scallions, cilantro (or parsley) and the potato mixture.
  3. Set a rack about 4 inches from the heat source; preheat the broiler.
  4. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Pour in the egg mixture and tilt to distribute evenly. Reduce the heat to medium-low and cook until the bottom is light golden, lifting the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a platter and cut into wedges.



  • 1 tablespoon Fleischmann's® Original-stick
  • 1 tablespoon extra virgin olive oil
  • 2 medium onions, halved and thinly sliced
  • 4-1/2 teaspoons balsamic vinegar
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1/4 cup arugula
  • 1/2 teaspoon minced garlic
  • 3/4 cup Egg Beaters® Original
  • 1/4 cup shredded Parmesan cheese
  • 1/4 teaspoon ground black pepper


  1. For onions: heat Fleischmann's and oil in medium saute pan over medium-low heat. When Fleischmann's has melted, add onions; stir to coat. Cook 10 minutes, stirring occasionally. When onions have softened and start to brown, add vinegar.
  2. Cook onions an additional 20 minutes or until very soft and dark brown in color. Reserve 1/3 cup of the onions for omelet. Cool and store remaining onions in an airtight container for another use.
  3. For omelet: lightly spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Add the reserved onions, arugula and garlic to skillet. Saute 1 minute or until arugula has wilted.
  4. Combine Egg Beaters, cheese and pepper; pour mixture into skillet. Cook untouched 1 minute or until edges begin to set. Gently pull edges towards center to allow uncooked portion to run beneath. Repeat twice; cover with lid. Continue cooking 1 to 2 minutes more or until center is set.
  5. Fold omelet in half. Cut in half; serve immediately.



  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup finely chopped red or green bell pepper
  • 1/3 cup diced cooked potato
  • 2 slices turkey bacon, prepared, chopped
  • 1 teaspoon chopped fresh oregano
  • 1 cup Egg Beaters® Original (1 cup = 8 oz)
  • Fresh oregano sprig, optional


  1. Spray small nonstick skillet with cooking spray; heat over medium heat. Add peppers, potato, bacon and dried oregano; cook 4 minutes, or until vegetables are crisp-tender, stirring frequently. Remove from skillet; cover to keep warm.
  2. Pour Egg Beaters into skillet; cook over medium heat 7 minutes, or until almost set in center, carefully pushing cooked Egg Beaters to center of skillet with spatula and tilting skillet as necessary to allow uncooked portion to flow underneath.
  3. Spoon vegetable mixture onto half of omelet; fold omelet in half. Slide onto serving plate. Garnish with fresh oregano, if desired.



  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 small sweet onion, sliced lengthwise
  • 4 ounces rib-eye steak, trimmed and thinly sliced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup halved cherry or grape tomatoes
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1/3 cup shredded reduced fat Cheddar cheese
  • 2 tablespoons Hunt's® Tomato Ketchup


  1. Preheat oven to 325°F. Heat oil in large oven-safe, nonstick skillet over medium-high heat. When hot, add onions. Cook 3 to 5 minutes or until onions are tender. Remove from skillet; set aside.
  2. Add steak to skillet; season with oregano, salt and pepper. Cook 3 to 5 minutes or until steak is browned. Add tomatoes; cook 1 minute or until tomatoes soften and release juice. Add to onions; set aside.
  3. Pour Egg Beaters into skillet; cook 3 minutes or until edges start to set. Gently lift edges while tilting pan and allow uncooked Egg Beaters to run under the set portion; repeat this step twice. Cook about 5 minutes, or until center is set.
  4. Remove from heat; top omelet evenly with steak mixture. Sprinkle with cheese; place skillet in oven 1 to 2 minutes or until cheese melts.
  5. Slide omelet onto serving platter; drizzle top with ketchup. Cut into four wedges; serve immediately.

Cook's Tip

If you prefer eggs very firmly set in center, invert omelet in skillet just before topping with remaining ingredients. Or, simply cover skillet with lid and cook to desired firmness before topping.