The Perfect Omelet

By Addie

Whip up these omelet recipes any time with this foolproof omelet recipe and 8 tasty variations for omelets.

We were inspired by Agnes Ward from Statford, Ontario, and her fun omelet variations to create a few of our own. As she says, "An omelet is nothing more than a scrambled egg pancake with a filling. Making omelets is no big deal once you get the hang of it. Even your failures can be served as scrambled eggs." Use this no-hassle recipe to form the base for the omelets below.

Ingredients

• 1 Tbsp. butter
• 3 eggs
• 3 Tbsp. water
• 1/8 tsp. salt
• 1/8 tsp. pepper

Preparation

Step 1

1. In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
2.
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add filling as indicated on each recipe.

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Tomato and Green Pepper Omelet

1/3 cup chopped green pepper
2 Tbsp. chopped onion
2 tsp. olive oil
1/3 cup chopped tomato

In a nonstick skillet, saute green pepper and onion in oil until tender. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon green pepper mixture and tomato on one side; fold other side over filling. Slide omelet onto a plate.

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Ham & Swiss Omelet

1/2 cup cubed fully cooked ham
1/4 cup shredded Swiss cheese

Prepare basic omelet. When the eggs are set, place ham on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.

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Chorizo Salsa Omelet

1/4 cup cooked Chorizo or sausage
2 Tbsp. chunky salsa

Prepare basic omelet. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate.

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Italian Omelet

3/4 cup sliced fresh mushrooms
2 Tbsp. chopped onion
2 tsp. olive oil
1/4 cup shredded part-skim mozzarella cheese
1/4 cup marinara sauce or spaghetti sauce, warmed

In a nonstick skillet, saute mushrooms and onion in oil until tender. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon mushroom mixture on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate. Serve with sauce.

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Potato Bacon Omelet



2 bacon strips, chopped
2 Tbsp. chopped onion
1/2 cup cubed cooked potato
1/4 cup shredded sharp cheddar cheese

In a nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet. Prepare basic omelet in the same skillet. When the eggs are set, spoon bacon mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto a plate.