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Fast and tasty
Delicious omelet with French filling

Delicious French-Style Filled Omelet

A French-style breakfast keeps a little romance with you all day long. Want to impress at a cozy breakfast for two? With an omelet it's easy — especially if you keep an assortment of fillings ready in the freezer. The French omelet just might be the fastest dish on the planet, and it's a perfect breakfast recipe: change up the filling and you could eat one every single day. Once you've got the technique down, all you need is a couple of eggs to whip up a delicious, wholesome filled omelet roll that's just right at any time of day.

Lily

Recipe author

Composition / ingredients

Servings:

Eggs

Water

0.5

Olive oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 65 % 20 g

Carbohydrates 3 % 1 g

234 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

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Use 2 eggs for a single-serving omelet, or 4 eggs to make one for two. Never make an omelet with more than 5 eggs — if you're feeding four, it's better to make two omelets back to back. It's faster and it tastes better that way. Let's get cooking! Grab a heavy, low-sided skillet and a small spatula. The filling can be anything you like (grated cheese with broccoli, sautéed mushrooms, tomatoes with basil, onions with bacon, smoked salmon with potatoes — whatever you love), but it should be made ahead and warm. Figure about 1/8 cup of filling per 2 eggs. Beat the eggs gently. Add about 1/2 tablespoon of water to the beaten eggs — as it heats, the water turns to steam and makes the omelet a little fluffier. Heat a tablespoon of olive oil in the skillet over medium heat, pour in the eggs, and immediately start stirring with the spatula for about 10 seconds. Then pull the set edges toward the center so the still-runny egg flows out to fill the gaps. The omelet is ready when the bottom is golden and the top is no longer wet — the whole thing takes barely a minute. Spoon the filling across the center, keeping it to no more than a third of the omelet, fold the edges in over it with the spatula, and slide the finished omelet onto a warm plate seam-side down. Done!