© Lena Staal | Foodstyling: Gitte Jakobsen

Eggsciting Variations: Three Delightful Omelette Variations

From the classic French omelette to variations with cheese and herbs, ricotta and crispy bacon, or even a cherry tomato vinaigrette. This popular breakfast dish is perfect for any brunch.

Cooking time: 00:20

Base Recipe: classic French Omelette

Ingredients (1 servings)
3 large eggs
30 g butter, at room temperature (+ a little more for serving)
Sea salt flakes
Freshly ground black pepper
  • Whisk the eggs in a bowl until well combined. Season with salt and pepper. Melt half of the butter in a medium-sized non-stick pan over medium heat. Once the butter starts to foam, pour the eggs into the pan and quickly stir with a rubber spatula while gently shaking the pan.
  • Continue to cook, stirring gently, until the eggs begin to set but are still moist on top, about 2 minutes. Lift one edge of the omelette to check if it holds together – the bottom of the omelette should not have taken on any color yet. Fold one-third of the omelette upwards. Add 1 tablespoon of butter, continue to roll up the omelette, and turn it seam-side down onto a plate.

Variation 1: Cheese Omelette with Herbs

Ingredients (1 servings)
Basic Omelette recipe
2 tablespoon(s) fresh chives, chopped
2 tablespoon(s) fresh parsley, chopped
1 teaspoon(s) picked thyme leaves
50 g Cheddar, Fontina, Gruyère, or goat cheese, grated
Mixed greens for serving
  • For the omelette recipe, add half of the herbs to the whisked eggs. When the bottom of the eggs is golden but the top is still moist, sprinkle the remaining herbs and cheese over the omelette, fold it in half, plate with mixed greens, and serve immediately.

Variation 2: Omelette with Ricotta and Crispy Bacon

Ingredients (1 servings)
Basic Omelette Recipe
3 slice(s) bacon
50 g ricotta
2 teaspoon(s) chopped chives
2 tablespoon(s) Parmesan, grated
  • Crisply fry the bacon in a dry, non-stick pan over medium heat. Set aside. Combine ricotta and chives. Sprinkle Parmesan over the still-moist omelette, spoon ricotta and chives over it, and cook for an additional 2 minutes until the bottom of the omelette is golden and just set. Fold the omelette with a rubber spatula. Serve immediately with a portion of bacon.

Variation 3: Omelette with Cherry Tomato Vinaigrette

Ingredients (1 servings)
Basic Omelette recipe
250 g cherry tomatoes
2 tablespoon(s) olive oil
1 small shallot, finely diced
1 teaspoon(s) red wine vinegar
Salt and freshly ground black pepper
Chopped chives, for garnish
  • Halve the cherry tomatoes and heat a tablespoon of oil in a medium-sized pan over medium heat. Add the shallot and cook, stirring frequently, for about 4 minutes until softened.
  • Add the tomatoes and cook, stirring occasionally, until they start to release juices, about 4 minutes. Add the vinegar and remaining oil, season with salt and pepper, and set aside.
  • Drizzle the freshly made omelette with the vinaigrette and sprinkle with chives before serving.

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