Thin and Delicate Omelet, a Video Recipe

Thin and Delicate Omelet (500x334)The ability to make an omelet seems to be synonymous with feeling like an accomplished chef. Omelets are one of the most satisfying and beautiful breakfasts. They are delicate, gorgeous creations, which have the uncanny ability to be both filling and light.

Whenever we have overnight guests, I find myself making these omelets for breakfast. It’s a great choice because you can be as versatile as you like with the filling and cater to the preferences of your guests. Even picky eaters like omelets, or at least the majority of them do.

Ingredients:

3 eggs

2 Tablespoons half n half

salt, pepper

2 slices of ham, chopped finely (about 2-4 Tablespoons)

1/2 tomato, finely minced

2-4 Tablespoons Parmesan cheese, finely shredded

2-4 Tablespoons Mozzarella cheese, finely shredded

fresh herbs (chives, parsley)

  1. Prep all the filling ingredients, chop the ham, tomatoes and herbs, grate the cheese. Whisk the eggs and half n half. Season with salt and pepper.
  2. Heat 1/2 Tablespoon of butter in a 10 inch nonstick skillet on medium high heat, until the butter stops foaming. Pour in half of the egg mixture into the skillet. You should hear it sizzle gently. Swirl the eggs around the pan. As the eggs set on the bottom, gently push them towards the center of the pan and swirl the pan so the liquid eggs will flow to the sides. Keep pushing the set eggs toward the center and swirling the pan, until most of the liquid eggs are dispersed evenly over the surface of the omelet. This is a very quick process and shouldn’t take long at all.
  3. When the bottom of the omelet sets but the top is still runny, add half the filling ingredients to the center of the omelet.
  4. Using a small, very thin spatula, fold the first side over the middle of the omelet. Fold the other side over the middle also, to make a beautifully neat omelet. There are many, many ways of folding an omelet, but this is one of the simplest that anyone can master.
  5. Garnish with herbs and cheese. Serve immediately.

Thin and Delicate Omelet (500x334)

Thin and Delicate Omelet, a Video Recipe
 
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Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • 3 eggs
  • 2 Tablespoons half n half
  • salt, pepper
  • 2 slices of ham, chopped finely (about 2-4 Tablespoons)
  • ½ tomato, finely minced
  • 2-4 Tablespoons Parmesan cheese, finely shredded
  • 2-4 Tablespoons Mozzarella cheese, finely shredded
  • fresh herbs (chives, parsley)
Instructions
  1. Prep all the filling ingredients - chop the ham, tomatoes and herbs, grate the cheese. Whisk the eggs and half n half. Season with salt and pepper.
  2. Heat ½ Tablespoon of butter in a 10 inch nonstick skillet on medium high heat, until the butter stops foaming.
  3. Pour in half of the egg mixture into the skillet. You should hear it sizzle gently.
  4. Swirl the eggs around the pan. As the eggs set on the bottom, gently push them towards the center of the pan and swirl the pan so the liquid eggs will flow to the sides. Keep pushing the set eggs toward the center and twirling the pan, until most of the liquid eggs are dispersed evenly over the surface of the omelet. This is a very quick process and shouldn't take long at all.
  5. When the bottom of the omelet sets but the top is still runny, add half the filling ingredients to the center of the omelet.
  6. Using a small, thin spatula, fold the first side over the middle of the omelet. Fold the other side over the middle also, to make a beautifully neat omelet. There are many, many ways of folding an omelet, but this is one of the simplest that anyone can master.
  7. Repeat with the remaining ingredients to make another omelet.
  8. Garnish with herbs and cheese. Serve immediately.

22 Comments

  • elena

    Great job on the video. U r just a pro 🙂 very helpful. I usually use milk for omelettes but i will have to try ur tip.

  • Rita

    Olga more videos please:) I been doing omelets for many years but I had no idea how to cook the omelet on the top. Sometimes I try flipping and that still didn’t work. Thank you for such a great tip:)

  • Inna

    This was so yummy…I made it this morning. Thank you for the video I think its a great addition to your site. 🙂

  • Dina

    Video Recipe. Thanks Olga, I will try your recipe. Looks delicious. You should be on TV Olga! Your are such a sweet heart and beautiful on the inside and out. 🙂

  • Courtney

    I never knew about the butter foaming tip. I really enjoy reading your blog because it’s so professionally done, but also because you’re so knowledgeable, and I pick up helpful tips like this one all the time. =)

  • Lana

    Awesome video Olga, through vedio I fell like I got to know you a lil better:) For the first time ever my omelet came out perfect! Made it today for my hubby for fathers day:)

  • Julia

    Made this today for my husband as a Father’s Day breakfast and he really, really enjoyed it! 😀 I did 2 eggs and “stuffed” it with Gouda cheese, fresh tomatoes, Polish deli kielbasa, and fresh chopped parsley, and otherwise followed the instructions as they are – turned out wonderful! Thanks!!

  • natasha

    I loved this combination so much that I already made it twice for myself. The best part was using herbs from my own garden. Can’t wait to make this for my husband when he’s back from a business trip. I know he will love this omelet too.

  • Olga G

    Great video. You’ve inspired me to try this recipe. I love the easy to follow steps. I’d love to see more video recipes! 🙂

  • Lena Tkachenko

    Made these for my hubby this morning it was an excellent success,thank you for the recipe, and God Bless you.

  • olgak7

    Thank you everyone for all the encouraging comments!
    I really enjoyed making this video and look forward to making more videos in the future.

  • Mila

    I love this!! Made my husband watch this video so he can make me breakfast lol and it worked;) It was very tasty. Please add more videos like this!! And thank you:)

    • olgak7

      Thank you so much, Mila! I really enjoyed making this video and will definitely be making more in the future. (The secret is that my laptop is on it’s last breath and it can’t handle rendering videos too much. As soon as I upgrade, I’ll start rolling out more fun recipe videos for you guys.)

  • Tanya

    Thank you Olga so much for the recipe!!! My son said that it was so delicious!!!:) he ate one and asked for one more so I gave him one more than I saw that it was too much for him, so he took a while to finish but with lots of compliments!!! Then he asked if it was my recipe , ya I had to tell him that it’s yours!!! He told me to tell that it was very very good!!! All of us loved it!!! God bless!

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