Prepare Omelette quickly, basic Recipe with +12 Variations and Cooking Video

omelet
Served homemade omelette.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today we are going to look at the basic omelette recipe. Here you will learn how to make this classic egg dish perfectly in easy-to-follow steps.

Eggs from the pan are always a great idea for a quick preparation. Eggs are simple, wholesomely nutritious and popular with young and old. So it’s a short way to happiness.

Additions in the form of vegetables, ham, mushrooms, cheese, herbs… offer you a great variety. You can search your fridge to your heart’s content and also make great use of leftovers. Occasions: Breakfast and brunch, low carb dinner or afternoon snack in the home office 🙂

Follow me into my kitchen and get inspired! Enjoy watching the cooking video and photos. Good luck with your cooking!

Omelette with tomatoes and basil
I’ll show you my omelette with tomatoes and basil recipe in another post. © Thomas Sixt Food Photographer

1. Eggs in the pan – ready – go

Which eggs are the best?

I say: this time, take the eggs from Demeter farming again, i.e. organic eggs. Animals also have rights!

Demeter organic eggs
Demeter or other organic eggs are the first choice for preparation!

Which pan do I use?

I say: A pan with non-stick properties makes cooking easier. I’m currently using a new stainless steel pan and nothing sticks anymore 🙂

New stainless steel pan
High quality stainless steel pan with non-stick effect without coating. I have this pan in continuous use right now and am very satisfied!

What can I eat with my eggs?

I say: stay relaxed and let my table inspire you. Then go to your fridge in peace and find the right thing!

Omelette close-up
Omelette lightly browned close-up with broccoli and tomatoes.

Round or half moon, which shape do you choose??

I say: Both preparations are allowed. The omelette in its round shape is easier and you can also cook more eggs in the pan at once. I will show you the variant of the half-moon omelette step by step elsewhere.

right pan for perfect omelette
Info graphic large or small pan, crescent, small omelette or round egg dish.
Eggs with chanterelles
Eggs with chanterelles cooked in a small pan. Such an omelette is pleasing to the eye and the palate!

Always prepare and share egg dishes with love!

Recommends your kitchen whisperer Thomas Sixt

2. More than 12 ideas and variations for your omelette

You can prepare your egg dish in many, many variations depending on the occasion, season and personal taste. The following table gives you a good overview.

Omelette creationIngredients
Greetings from the forestMushrooms like: chanterelles, mushrooms, herb mushrooms
Noble mushroomSliced porcini mushrooms or truffles
CarnivorousHam cooked or serano ham or salami
SeafoodPrawns or shrimps
Viva ItaliaSmall tomatoes, diced courgettes, basil, parmesan cheese
Full and happyCroutons, mountain cheese or raclette cheese
Garden joyCourgettes or broccoli or green beans,
herbs such as thyme, parsley, chives

Eggs with vegetables for breakfast is very modern and trendy right now!

Recommends Chef Thomas Sixt
Omelette portrait
Oblique view of the omelette with tomatoes and broccoli.

3. Prepare eggs and your ingredients

Always break the eggs individually in a cup or similar. This way you can examine the eggs and check for freshness before adding them to the bowl.

This also makes it easier to remove any shell residue. Once all the eggs are together in the bowl, season well.

Crack eggs
Here I have cracked the eggs into a bowl and seasoned them with salt and pepper. The yolks and the egg whites are clearly visible.

Always prepare your garnishes and decorative elements before preparing the eggs.

This is what we chefs call “mise en place” and the advantage is:

The things are ready at the right time and you can conjure up a great dish stress-free and also bring it hot to the table.

Before preparing the eggs in the pan, please…

–> Clean and cut your vegetables, e.g. peel and dice tomatoes.
–> Prepare the courgettes, chop the broccoli and cook/blanch it.
–> Finely chop or pluck the herbs
–> Slice Parmesan or Emmental cheese
–> Clean the mushrooms first, e.g. chanterelles and prepare them.

It is best to prepare all the ingredients well, then the preparation runs harmoniously.

Tip from chef Thomas Sixt
Finely chop the parsley
Parsley being cut on a board. Parsley leaves and finely chopped strips. You do the preparation work before frying the eggs!

4. Recipe Omelette

I hope you are inspired enough now and find everything in your fridge. Have fun with the preparation and good luck!

Omelette

Preparing egg dishes with confidence. A step-by-step guide, cooked, photographed and written down by chef Thomas SIxt.

Servings 2
Calories 559
Total Time 15 Min.

Omelette recipe with step by step photos, cooking video instructions and chef tips. Today I show you a delicious egg dish with ideas for more than 12 variations…. I wish you good luck!

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omelet
Served homemade omelette.

Preparation Time

5 Min.

Cook Time

10 Min.

Ingredients

Decoration and vegetables

100 g broccoli
2 twigs Parsley
4-6 pc tomatoes

Ingredients egg dish

4-5 pc eggs
1/4 tsp Salt (I use primal salt or Himalayan salt)
4-6 pinches Pepper black, ground
10 g butter (or oliv oil)
1 tsp Sunflower oil

Instruction

Omelette ingredients
Omelette ingredients prepared on top and photographed from above to overview.

Prepare the ingredients.

Prepare tomatoes
Halve the small tomatoes and cut out the stem. Step picture.

Wash the tomatoes, dry them, cut them in half and remove the stalks.

Cut into broccoli
For even cooking, cut the broccoli florets cross-shaped on the stalk.

Portion the broccoli and cut the stalks crosswise. The broccoli cooks evenly this way. Cook the broccoli until soft.

Finely chop the parsley
Parsley while cutting on a board. Parsley leaves and finely chopped strips.

Wash and dry the parsley, pluck off the leaves and cut them into very fine strips, one on top of the other.

Break eggs
Here I cracked the eggs in a bowl and seasoned them with salt and pepper. The yolks and the egg white are easy to see.

Crack the eggs into a bowl and season with salt, pepper.

Mix eggs
Mix eggs in a bowl, seasoned with salt and pepper.

Beat the eggs with a fork.

Pan with oil and butter
The heated pan with oil and butter.

Add the oil and butter to the heated pan.

Prepare the omelette
Put the beaten egg in the pan, let it set over a moderate heat and cook.

Pour the prepared eggs into the pan.

Omelette in the pan before turning
When preparing the omelette yourself, the egg will stick to the top. You can then carefully turn the omelette.

Allow the eggs to set, the eggs are now browning on the underside.

Omelette in the pan
The turned and slightly browned omelette in the pan photographed from above.

Skilfully flip the omelette.

Omelette close-up
Slightly browned omelette close-up with broccoli and tomatoes.

Arrange the egg dish on warm plates. Add the broccoli and tomatoes and serve sprinkled with parsley. Enjoy your meal!

Video

Tip:

I use oil and butter in the preparation. You can also use homemade ghee or clarified butter. In general, pay attention to the heat of the pan. Cooker top on heat level 2 of 3 or 6 or 7 of 9 is usually sufficient. Avoid the power setting, as the pan usually overheats here.

5. Calories and nutritional values

6. More ideas

Comments, Cooking Questions and Answers

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