How to Make Omelet Recipes

Omelet recipes are a favorite of many to serve for breakfast, a brunch, lunch or any time of the day.  This is a dish made up primarily from beaten eggs. They can be simple and basic with only eggs and a little cheese or they can be made to suit everyone’s taste buds by add a variety of ingredients.

How to Make Omelet RecipesHow to Make Omelet Recipes

Eggs have been a part of man’s diet all through history. Known as the “good egg” or the “incredible egg” it is considered to be a perfect food by many offering a high percentage of protein in the diet. The valuable nutrients included in both parts of the egg, the white and yellow parts, makes it a suitable ingredient for all the different types of omelet recipes for breakfast or any time of the day.

If you have been searching for good vegetarian entrees, egg and cheese omelet recipes always come up winners. These two ingredients blend well together; both are great sources of protein and both go well with a variety of other ingredients. Omelet recipes are found in many countries around the world.

Italy is famous for their frittata recipes which are some of my favorite omelet recipes. Instead of a filling and then folding the egg over it, the ingredients are stirred in and then cook through. They can be cooked on the stove top but I prefer them cooked in the oven. They puff up light and airy as it browns and oh so delicious.


Omelets in a BagOmelets in a Bag

This idea came from my nephew and his wife, Mike and Pam. I also found it in a cookbook. It was the cookbook (Bashford Family Cookbook) put together by the visitors staying at my cousin Retha’s campground. This is a great idea for camping or as Milk says “Feeding company in a small kitchen”. I love this!

  • Quart size freezer zip lock bags
  • Permanent marker
  • Tongs
  • Large pot boiling water
  • 3 Eggs for each person
  • 1 Tablespoon milk for each serving
  • ADDITIONAL OPTIONS offer in bowls
  • Cooked sausage
  • Cooked and crumbled bacon
  • Cooked chopped ham
  • Diced green onions (or regular onions)
  • Diced bell pepper (Green, red, yellow, orange)
  • Chopped fresh spinach
  • Chopped mushrooms
  • Diced tomatoes
  • Shredded Cheddar cheese

Mix eggs and milk in a large bowl.

Have toppings ready in individual bowls 

NOTE: Use whatever toppings you like and you might want others which I have not listed.

Have each guest take a bag and write their name on it.

Ask the guests to put in their bag ½ cup of eggs and the toppings they would like to have.

Seal the bags tightly pressing all the air out.

Drop the bags into boiling water for about 15 minutes; HAVE EACH PERSON TIME THEIR OWN OMELET.

Using tongs, retrieve each bag; wipe over towel and place it on a plate.

Each guest can open the bag and slide the omelet on the plate.

Serve a bowl of mixed fruit and a tray of biscuits for a great breakfast.


Beat 3 eggs with salt and pepper and pour into a lightly oiled omelet skillet on medium heat. As it cooks and firms lift the sides with a spatula and allow egg to run under. NOTE: I like my omelets cook well done so I keep two omelet skillets the same size. When the egg firms I turn it upside down in the other oiled skillet so as to cook on both sides. I then immediately start adding the other ingredients such as cheese, ham, vegetables, etc. With a rubber spatula lift one side to the other side making half a circle.

Then lift onto a plate.


  • Sautéed onions
  • Sautéed green peppers
  • Sautéed mushrooms
  • Cooked potatoes
  • Cooked ham
  • Cooked bacon
  • Cooked sausage
  • Fresh tomatoes


Many types of cheese are good in making omelet recipes; this cottage cheese recipe is especially flavorful.

  • 6 Eggs
  • 6 Tablespoons milk
  • ¼ Teaspoon salt
  • Pinch black pepper
  • 1 Cup cream style cottage cheese
  • 2 Tablespoons finely chopped pimiento
  • 1 Tablespoon minced chives
  • 3 Tablespoons butter

Beat eggs, milk, salt and pepper until well blended but not foamy.
Mix together cottage cheese, pimiento and chives thoroughly; blend into egg mixture.
Heat a 10 inch skillet just hot enough to sizzle with a drop of water; melt butter in skillet.
Pour egg mixture in skillet and reduce heat.
As edges of the omelet begin to thicken lift the edges and let the uncooked portion flow to the bottom of skillet.
Shake and tilt the skillet (DO NOT STIR) to aid in the cooking of all the uncooked egg mixture.
When the eggs no longer flow and top is set, carefully loosen the edges and fold in half
Slide omelet onto a warm plate to serve; 4 or 5 servings.


  • ½ Cup olive oil
  • 1 Pound cubed eggplant
  • 1 Finely chopped medium onion
  • 1 Clove minced garlic
  • 1 Cup sliced mushrooms
  • 1 Small thinly sliced zucchini
  • ½ Teaspoon dried basil
  • ¼ Teaspoon dried oregano
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 3 Large tomatoes peeled and chopped
  • 4 Eggs
  • ½ Cup Parmesan cheese
  • 2 Cups shredded mozzarella cheese

Cook eggplant, onion and garlic in hot oil in a large skillet until tender about 10 minutes.
Add mushrooms, zucchini, basil, oregano, salt and pepper; cook 7 minutes longer.
Add tomatoes and cook until all liquid has evaporated.
In small bowl beat eggs and ¼ of Parmesan cheese; stir vegetable mixture into eggs.
Pour half of mixture into well greased 8 inch square baking dish; top with 1 cup of Mozzarella cheese.
Pour in remaining egg mixture and top with remaining Parmesan cheese and Mozzarella cheese.
Bake in preheated oven at 400F degrees (375F if glass); bake for 25 to 30 minutes or until puffed and browned.
Cool about 10 minutes before serving.


Omelet recipes will go by various names in different parts of the world. The Spanish omelet recipe is called a Spanish tortilla recipe when there is no chance of being confused with the Mexican maize tortilla. Most are basically the same being made with eggs but some have fewer eggs and more of the other ingredients.

  • 3 Stalks celery in cubes
  • 2 Medium onions peeled and cubed
  • 1 to 2 Green bell peppers cored and cubed
  • Salt, pepper, sugar to taste
  • ½ Teaspoon garlic powder
  • 1 Can chopped tomatoes with juice
  • 1 Small can tomato paste
  • Dash Tabasco sauce
  • Flour
  • 4 Tablespoons butter
  • 4 to 6 Eggs

Sauté all vegetables in butter until tender; add seasoning.
Add enough flour to absorb all the liquid.
Add Tabasco sauce. Tomatoes, paste and water; boil gently and stir about 20 to 30 minutes.
Beat eggs in bowl and cook in a skillet with melted butter like tortillas.
Add some of the vegetable mixture in center; fold egg tortilla over and serve.


A variety of different cheeses can change the entire taste of an omelet. Gruyere cheese is very popular in French dishes; so creamy and delicious when melted in omelet recipes.

  • 1 Medium thinly sliced onion
  • 2 Finely chopped shallots
  • ½ Pound thinly sliced fresh mushrooms
  • 1 Seeded and thinly sliced green bell pepper
  • 1 Seeded and thinly sliced red bell pepper
  • 4 Tablespoons butter
  • 12 Eggs
  • ¼ Cup water
  • ½ Teaspoon salt
  • 1/8 Teaspoon ground nutmeg
  • ¼ Teaspoon white pepper
  • 4 Tablespoons butter
  • 1 Cup shredded (or more) Gruyere cheese

In large skillet sauté in 4 tablespoons melted butter the onion, shallots, mushrooms, red and green peppers.
Cook until all liquid has evaporated and mushrooms have browned; season with salt and pepper.
Beat eggs with water in a large bowl; add nutmeg, salt and pepper.
Beat until well blended and frothy.
Heat 4 tablespoons butter in a large skillet or omelet pan over medium high heat until it begins to foam.
Tilt pan making sure the butter covers the entire bottom of the skillet.
Pour in egg mixture; cook omelet gently lifting cooked portion to let egg flow underneath.
When soft and still moist sprinkle cheese down middle; cover cheese with 1/3 of vegetable mixture.
Fold top third of omelet over filling; fold bottom third of omelet over the top one.
Lift onto platter and top with remaining vegetable mixture; serves 4 to 6.