Kitchen-Sink Omelet

Omelet Fillings Recipe
Ann Stratton

You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos.

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Ingredients

Diced canned roasted red pepper
Swiss chard, shredded
Pecorino romano cheese, grated
Leeks, thinly sliced
Butter
Camembert or brie cheese, sliced
Cream cheese, cubed
Green onions, sliced
2 slices of smoked salmon
Cooked potato
Ricotta cheese
Fresh-ground black pepper
1 to 2 tablespoons fresh herbs, chopped
Thyme
Parsley
Chives
Tarragon
Chervil

Preparation

Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.

Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.

Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.

Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.

Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.

Molly Watson

,

April 2005
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