Four easy omelette filling ideas
Four quick, tasty omelette fillings — cheese & chive, mushroom & thyme, smoked salmon & cream, and roasted pepper & goats' cheese. Perfect for brunch or a speedy supper.
Omelettes are the perfect canvas for anything tasty in the fridge. Here are four filling ideas that make breakfast, brunch or a speedy supper feel like a treat — simple, quick and reliably delicious.
Each filling is designed to work with the same basic omelette technique so you can mix and match. Make the fillings ahead for a fuss-free assembly when you’re short on time.
Ingredients
- 8 large eggs
- 60 ml whole milk — about 15 ml per omelette
- 25 g unsalted butter — for cooking; divide between omelettes
- 15 ml olive oil
- fine sea salt — to taste
- freshly ground black pepper — to taste
- 80 g mature cheddar — grated
- 20 g fresh chives — finely chopped
- 200 g chestnut mushrooms — sliced
- 1 brown onion — small, thinly sliced
- 1 garlic clove — crushed
- 5 g fresh thyme — leaves picked
- 120 g smoked salmon — thinly sliced
- 50 ml double cream
- 1 lemon — zest and juice
- 10 g fresh dill — finely chopped
- 200 g jarred roasted red peppers — drained
- 100 g soft goats' cheese — crumbled
- 40 g rocket — to garnish
Equipment
- non-stick frying pan
- flexible spatula
- grater
- zester
Instructions
Prepare and measure: slice the brown onion thinly; clean and slice the chestnut mushrooms; finely chop the fresh chives and fresh dill; drain and slice the jarred roasted red peppers; crumble the soft goats' cheese; zest and juice the lemon; grate the mature cheddar.
Make the mushroom & thyme filling: heat the olive oil in a frying pan over medium–high heat. Add the brown onion and sauté for about 4 minutes until soft. Add the chestnut mushrooms and fresh thyme and cook, stirring occasionally, for 6–8 minutes until golden and any liquid has evaporated. Add the garlic clove for the final 30 seconds, then season with fine sea salt and freshly ground black pepper. Set aside.
Prepare the cheese & chive filling: mix the grated mature cheddar with half the fresh chives in a small bowl and season with a little freshly ground black pepper.
Prepare the smoked salmon & cream filling: fold the smoked salmon with the double cream, lemon zest, a squeeze of lemon juice and the remaining fresh dill. Season lightly with freshly ground black pepper. Keep chilled until needed.
Combine roasted pepper & goats' cheese filling: roughly chop the drained jarred roasted red peppers and fold through the soft goats' cheese. Season with freshly ground black pepper.
Whisk the omelette base: in a bowl, whisk the large eggs with the whole milk, a pinch of fine sea salt and a little freshly ground black pepper until just combined and slightly frothy (about 20–30 seconds).
Cook and assemble the omelettes: heat a non-stick frying pan over medium heat and add about 6 g of the unsalted butter. Pour in the egg mix for one omelette (two eggs' worth). After 60–90 seconds the edges will set; tilt the pan and use a spatula to lift set edges, letting uncooked egg run underneath. When the top is almost set but still slightly glossy (about a further 30 seconds), scatter your chosen filling — roughly 20–25 g of mature cheddar & chive, or 40–50 g mushroom & thyme, or 30 g smoked salmon mixture, or 30–40 g roasted pepper & goats' cheese — on one half, fold the omelette over and slide onto a warm plate. Repeat for the remaining omelettes, adding more butter as needed.
Garnish and serve: scatter a little rocket and any remaining fresh chives or dill over the omelettes and serve immediately while warm.
Tips
- Cook mushroom filling on high heat and in a single layer so the mushrooms brown rather than steam; that'll give you a much better flavour.
- Whisk eggs and milk until just combined; over-whisking traps air and makes the omelette go spongy.
- If you’re making more than one omelette, keep finished omelettes on a warm plate in a low oven (80°C fan/100°C conventional) for up to 10 minutes.
- Make the fillings ahead and chill separately — the mushroom and pepper fillings reheat quickly in a pan, the smoked salmon filling should be used cold.
- For cleaner folding, use a non-stick frying pan and a flexible spatula; a light coating of butter prevents sticking.
Substitutions
mature cheddar → gruyère or Comté, same quantity
Stays closejarred roasted red peppers → two fresh red peppers, roasted under a hot grill and peeled (adds 20–30 minutes)
Noticeably differentsmoked salmon → hot-smoked trout, same quantity
Stays closesoft goats' cheese → feta, same quantity (crumbly texture and saltier flavour)
Noticeably different
Nutrition
Per serving · estimated
- 352
- Calories
- 22 g
- Protein
- 3 g
- Carbs
- 28 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 700 mg
- Sodium
FAQ
How do I stop the omelette sticking?
Use a good non-stick frying pan, moderate heat and a small knob of unsalted butter. Make sure the butter is melted and foaming before adding the egg.
Can I make fillings ahead and freeze them?
Mushroom and roasted pepper fillings freeze OK; thaw overnight in the fridge and reheat thoroughly. Cheese & chive and smoked salmon fillings are best made fresh or kept in the fridge for 24 hours (don’t freeze smoked salmon).
How do I make a fluffier omelette?
Whisk the eggs until just combined and add a small splash of milk. Cook over moderate rather than high heat and remove while still slightly underdone to avoid drying out.
Can I make this dairy-free?
Yes — use a dairy-free spread instead of butter, replace milk with a dairy-free milk, and omit or swap cheeses for a dairy-free alternative (the texture and flavour will change).
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