Omelets are tasty and super-quick to knock together. A simple omelet is delicious, but if you like to mix things up, some of the other flavour combinations I’ve given you below are very good, whether you’re eating your omelet for breakfast, lunch, or even dinner on those nights when you don’t want to be in the kitchen for long. The classic "diner" omelet usually calls for 3 whole eggs and often include grated cheese as part of the fillings. To makeover the omelet into a low sodium meal, I use 2 eggs or 1 whole egg with 2 egg whites which is plenty for a single serving and omit the cheese.
Ingredients
2 large eggs
splash of water
pinch of garlic powder
freshly ground black pepper, to taste
2 teaspoon unsalted butter, divided
choice of filling ingredients (about 1/4 cup)
Preparation
TIP: A non-stick pan makes cooking an omelet much easier.
Ingredients
2 large eggs
splash of water
pinch of garlic powder
freshly ground black pepper, to taste
2 teaspoon unsalted butter, divided
choice of filling ingredients (about 1/4 cup)
Preparation
TIP: A non-stick pan makes cooking an omelet much easier.
- Chop and saute filling ingredients in butter in a small frypan. Set aside and keep warm.
- Crack the eggs into a mixing bowl with a splash of water (1 tsp). Season with garlic powder and black pepper. Beat well with a fork until frothy.
- Put a small non-stick frying pan on a low heat and let it get hot. Add remaining butter. When the butter has melted and is bubbling, add your eggs and move the pan around to spread them out evenly. When the omelet begins to cook and firm up, but still has a little raw egg on top, place filling ingredients on one half of the eggs.
- Using a spatula, ease around the edges of the omelet, then fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelet on to a plate.
Yield: 1 serving (110g)
Variations:
Variations:
The best quality of an omelet is its versatility. The eggs are a blank canvas for an endless combination of ingredients and flavors. Some of my favorite combinations are:
Western: Onion, Green Bell Pepper, Mushrooms
Californian: Onion, Mushrooms, Crab Meat
BBQ: Pulled Pork, low-sodium BBQ Sauce, Green Onion
Veggie: Onion, Spinach, Mushrooms, Tomato, Bocconcini
Greek: Onion, Tomato, Spinach, Artichoke Hearts
Arizona: Pico de Gallo, Diced Chicken, Sliced Avocado
Mediterranean: Onions, Tomatoes, Kalamata Olives, Bocconcini
Creole: Celery, Red Bell Pepper, Shrimp, Chives
Lorraine: Caramelized Onions
Spanish: Chorizo, Piquillo Peppers, Green Olives
Mushroom: Shitake, Crimini, Brown or Portobello mushrooms
Tomato: Cherry or grape tomatoes, Basil leaves
Mex-Tex: Onion, Bell Pepper, Corn, low-sodium Salsa
Western: Onion, Green Bell Pepper, Mushrooms
Californian: Onion, Mushrooms, Crab Meat
BBQ: Pulled Pork, low-sodium BBQ Sauce, Green Onion
Veggie: Onion, Spinach, Mushrooms, Tomato, Bocconcini
Greek: Onion, Tomato, Spinach, Artichoke Hearts
Arizona: Pico de Gallo, Diced Chicken, Sliced Avocado
Mediterranean: Onions, Tomatoes, Kalamata Olives, Bocconcini
Creole: Celery, Red Bell Pepper, Shrimp, Chives
Lorraine: Caramelized Onions
Spanish: Chorizo, Piquillo Peppers, Green Olives
Mushroom: Shitake, Crimini, Brown or Portobello mushrooms
Tomato: Cherry or grape tomatoes, Basil leaves
Mex-Tex: Onion, Bell Pepper, Corn, low-sodium Salsa
Florentine: Spinach, Garlic, low-sodium Ricotta
NUTRITION PROFILE: low sodium, high fat, high cholesterol
Source: recipe adapted from Jamie Oliver
