Easy Omelet for One
About This Recipe
“This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette.I often use3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms – I fry the mushroomsand jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cookingThis is a new favorite filling that I just had.I didn’t want to make a new recipe because this is the base recipe. – 3/4 cup fried mushrooms, 1/2 cup chopped, cooked chicken, 1tsp hot cajun spice, 1/4 cup shredded lite gouda cheese (or your own favorite), 4 tbsp hot salsa. Fry the mushrooms in a bit of butter or Pam, add chicken & Cajun spice – heat-remove from pan and keep warm-Cook your omelet-add cheese & chicken/ mushrooms when it is just about cooked to one side of the omelet. flip closed, after 1-2 minutes served with the salsa on top!”
Ingredients
Fillings
Directions
Reviews
“After it was folded over, I was treated to a double delight. A lightly browned pancake shell, and a soft fluffy egg center. I filled mine with shredded cheese that melted into a smooth creamy core.”
“Absolutely delicioso! I stuffed mine with crisp bacon, sauteed onions and mushrooms, Colby Cheese, Monterey Jack Cheese, Swiss Cheese, and seasoned it with seasoned black pepper and paprika. Can’t wait to try your “West Omelette” recipe1 (Just kidding, Bergy)”
“This was great!I always thought that my omlets were good, but this one takes the cake!I used bacon, cheese, mushrooms, and green peppers!Yummy!”
“Superb!I used an extra-large frying pan and made and Easy Omelette for Two.My favorite filling:onions, mushrooms and roasted red peppers fried together and then add in some mozzarella cheese!”
“I’ve always made omelettes with just milk, salt and pepper, and different fillings .. the sour cream really adds something!! (even though it was fat-free) .. thanks Bergy :)”
“If you don’t have sour cream use 3 tbsp of 2% cottage cheese.You don’t have to whip it just put in as as you would the sour cream and it works just as well”
“I have never rated a recipe although I have been using recipezaar for several years. This one I could not pass up. Simply put, “EXCELLENT!” I filled mine with hashbrowns and cheddar cheese, slathered it in hot sauce and PIGGGGGGGED out!!! Thanks for the great Omelette…BURP….oh..excuse me!!”
“this was a great omlette, andd my husband loved it, but I found ‘all that egg’ to be a bit bland.Next time i’ll put some spices in the batter”
“I made my husband this omelet.He said that it tastes better than the omelets I usually make for him!I took a bite myself and thought it was prety good as well!”
“i put tuna (in brine) and onions sauteed in butter as my filling but i added quickmelt cheddar cheese before i finished the eggs so it could melt. delicious!”
“this was pretty good, light & fluffy. i used plain yogurt since i was out of sour cream and it worked just as well. filled it up with canned salmon, tomato and green onions. yum.”
“Excellent recipe.Simple to make.Yummy.Thank you for sharing this recipe.”
“ooops, made this some time ago and forgot to rate it. Its too good to go unnoticed, as a matter of fact its on the menu tonite again.Thanks for sharing such a good receipe, you’re only limited to the imagination on the fillers.Enjoy and thanks again Bergy….”
“This was very good.I’d like it to be a little eggier, so will use less flour and milk next time.Definitely a keeper.Thanks Bergy.”
“I just so thoroughly enjoyed this and can see it being so versatile – I served mine on the plate whole instead of turning in half as I thought it would crack up too much trying to do so and not look as attractive.Next time I think I will add some capsicum and mozzarella to the tomatoe, mushroom and escallot that I used to make a no crust veggie pizza (very low carb) and maybe just brown the cheese off under the grill.Thank you Bergy, made for All You Can Cook Buffet.”
“YUM 🙂
I added broccoli, green peppers, red pepper, carrots and parmesan cheese!”
“Wow–this was quite an adventure. Will try to make this review short! Hubby loves omelets & I really loved this method! I tried it with a 10″ skillet on med heat but it burned on the bottom. So I tried it w/ my 8” skillet & used a lower setting–after 2 tries plus input from hubby–I used half the amt of milk, 1 tbsp sour cream (fat free) & 1 tbsp flour. He really likes egg flavor & didn’t like the full amt of flour (too “bready” he said). I did finally find the right setting on my stove so that it would be done in 5 min. I hope this is a keeper–I enjoyed making the effort to make this work! Thank u for sharing!”
“Wow, this turned out great.I did want is more “eggy” per some of the comments so I upped the milk to 1/2 a cup and used 6 eggs, but used the quantities stated for flour and sour cream… I was making this for 2 people.It was perfect!Totally worked for us.Thanks Bergy.”
“I didn’t love the texture of this.Easy, yeah.But a real omelet is work the extra work, I think.Sorry.”
“It is very light and fluffy. But we were not crazy about this. I think if 4 eggs were used in place of 2 it would be more an omelet and not so pancakey. It is easy to make. I did use yogurt in place of sour cream. Filled with mushrooms and spinach with a hint of garlic. Thanks Bergy.I will try with 4 eggs.”