Ann Stratton Photo by: Ann Stratton

Omelet Fillings

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.

This recipe goes with Folded Cheese Omelet

Sunset APRIL 2005

  • Yield:


  • 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


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.


Go to full version of

Omelet Fillings recipe