Omelettes (or omelets) are very flexible – you can eat them plain or with anywhere from one to a dozen ingredients. Here are some possible additions and toppings for interesting omelettes. For cooking instructions, see my omelette recipe or scrambled tofu page.
- Bell peppers
- Cheese, soft (cream, ricotta, blue, feta, goat…)
- Garlic (raw or sautéed)
- Herbs (basil, rosemary, chives…)
- Hot peppers
- Mushrooms (raw or sautéed)
- Onions (raw or sautéed)
- Cheese, grated (cheddar, parmesan, Swiss, Edam…)
- Pesto or Pistou
- Soy sauce
- Tomatoes (fresh or sun-dried)
- Tomato sauce
My Favorite Omelettes
Herb and Cheese Omelette
Equivalent of 2 eggs combined with ½ c herbs, topped with cheese, and served with toast, jam, and aïoli or mayonnaise.
Mexican Breakfast Omelette
Equivalent of 2 eggs added to sautéd onion and garlic, served with Spanish rice, refried beans, salsa or diced tomatoes, guacamole, and tortillas.
Equivalent of 2 eggs cooked with ½ c steamed, diced vegetables (artichoke hearts, asparagus, mushrooms, onions, peppers, spinach, etc.), served with toast, jam, and tomato sauce, fresh tomatoes, aïoli, or mayonnaise.