What goes well with an omelette

Make the perfect omelette yourself - with step-by-step instructions!

Tips and tricks for your breakfast: Here you can find out how you can conjure up really delicious omelets quickly and easily for your breakfast table! Your basic omelette recipe with variations for every season.

We love eggs. But Leon even more than me: on ham sandwich or with ravioli. For breakfast, brunch, snack or dinner - eggs (almost) always work. This is primarily because you can do so many different things with eggs that the possibilities are almost limitless. But for a cozy breakfast on the weekend we have a very clear favorite: omelets. And I change that in different ways according to my mood. Sometimes pure, sometimes with parsley and tomatoes. One of my favorites is the mushroom and thyme omelette. But more on that in a moment.

Omelette basic recipe - classic alarm!

After trying many different variations, we at Schüsselglück have now developed our own standard omelette recipe, which practically always works. However, a standard recipe does not mean that it always has to taste the same! Because omelettes can be filled differently according to your mood, it never gets boring and you can vary depending on the season and your own taste.

In spring and summer, for example, I like to use fresh herbs, vegetables and cream cheese, in autumn and winter I prefer hearty fillings with mushrooms, onions, bacon and herbs such as thyme. Basically, there are no limits to your creativity. Today I brought you our summer favorite as a filling: goat cream cheese with tomatoes and basil. Either way, it's a really simple omelette recipe, but it really looks great at breakfast or brunch on Sundays.

Matching side dishes

As a side dish you can cut up a little fresh tomatoes, cucumber or other vegetables and serve a fresh slice of bread, e.g. gluten-free grain bread, walnut baguette or my brand new recipe for gluten-free grain rolls with oat flakes and carrots. If you want, you can also fry a few strips of bacon. If you prefer a low carb omelette for breakfast, just leave out the bread side dish.

Making omelets yourself made easy: Tips for your omelette

Basically, I first mix the eggs with the cheese in a bowl before I heat some butter in a pan. When the butter is runny I add the egg and cheese mixture and fry the whole thing briefly. Then toss the omelette back and forth every few seconds. With a well-coated pan, it is easier to pan and turn the eggs, especially at the beginning. Then distribute the filling on the egg and fold in the edges. Let everything continue to fry briefly and finally slide onto a plate.

  • If you need a little longer to distribute the ingredients on the egg, take the pan off the stove for a moment, so you have a little more time
  • You can use a good silicone spatula to fold in the edges of your omelette. Or you can do it with a skilful twist from your wrist, similar to baking pancakes.
  • If you want to make several omelettes, you can keep them warm at a low temperature. Caution: Do not set the oven higher than 50 degrees, otherwise the egg will get hard.
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The world's best omelette


Brief description

Tips and tricks for your breakfast: Here you can find out how to conjure up really delicious omelets for your breakfast table! Plus variation options for every season.


For the egg mass:

  • 4 eggs (2 per omelette - we use size L)
  • 4 tbsp grated peccorino cheese (alternatively: parmesan)
  • 2 tbsp crème fraîche (optional)
  • a pinch of salt
  • Butter for frying

For the filling:

  • 100g goat cream cheese
  • 150g cocktail tomatoes
  • a handful of fresh basil
  • Salt pepper

Decoration:

  • 1 tbsp chives
  • a little freshly ground black pepper

  1. Wash, halve and core the tomatoes. Finely chop the pitted tomatoes and basil (together or separately, it doesn't matter). Mix the goat cream cheese, tomatoes and basil well in a bowl and season with salt and pepper.
  2. Beat the eggs in a bowl, add the grated hard cheese (and optionally the crème fraîche), salt and clump well until you have a homogeneous mass (I usually do this for each omelette individually, as the correct amount is automatically used for each omelette ).
  3. Put a little butter in a small non-stick pan (diameter approx. 25 cm) and place on the stove over medium heat (level 6-7 of 9). When the butter is hot, add the egg mixture for an omelette and fry. I swivel the pan a little every few seconds to distribute the egg mixture evenly and push the mixture back down from the edges. As soon as the egg mixture has reached the desired cooking point (we like it when the egg is still a little runny) add the filling to the omelette. It's best to do this in a line from left to right when you have the handle of the pan at the bottom. If this step takes you more than a few seconds, simply slide the pan off the hot plate.
  4. Finally, fold the edges of the omelette over each other. Either you use a spatula (or your hands ...;)) or you do it with a swing of your wrist as if you were turning a pancake. The omelette can also be folded twice. Then fry again for a few seconds, season with fresh pepper and garnish with a few finely cut rings of chives. Let it slide out of the pan onto a plate (if you make several omelettes, you can put the finished ones in the warm oven in the meantime - but not at more than 50 degrees, otherwise the egg will get hard).

Tips & Notes

Almost anything goes as a filling with omelettes. Just see what the season has to offer and create your own mix. If you use vegetables or meat, it is best to fry the filling in front of and separately so that it is simply added at the end, but no longer has to cook.

Nutritional values

  • kcal:498,5
  • Fat:40.5 g
  • Carbohydrates:6 g
  • Protein:29 g

Keywords: simple omelette, basic omelette recipe, egg breakfast

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