My husband loves my busy days when I only have 5-10 minutes to dedicate to breakfast because that means its Quick Stuffed Omelette time! These come together so rapidly and can utilize so many different add ins, that they make fridge clean out days a breeze. I’ll often have a left over half an onion, a handful of tomatoes and some random cold cuts in the fridge and that combination is more than enough for a flavorful filling for a couple of eggs topped with cheese. If you have 10 minutes to spare in the mornings, you should definitely give this quick recipe a try.

* If you purchase anything through any of the links I provide in my posts, I may receive some compensation, at absolutely NO cost to you! Thank you for helping me do what I love, and that is teaching you all to cook.*

INGREDIENTS : (serving size for 2)

• 4 slices of cold cuts or meat of choice (optional)
• 4 eggs, divided
• 4 slices of cheese or grated cheese, divided (optional)
• 10 cherry tomatoes (optional)
• Half of a small onion, diced (optional)
• Cilantro for topping (optional)
• 1 TB (Tablespoon) butter, divided
• Grated cheese for topping (optional)
• Hot sauce for topping (optional)
• Salt and Pepper to taste
• *Honestly, the contents of this are totally UP TO YOU, the only necessities are the eggs and butter, everything else, you can alter and use what you have on hand*

STEPS :

1. Prep your eggs by cracking them into a cup or bowl and whisking with your salt and pepper, to taste. I normally will add a splash of milk or cream to this just to thin out the egg mixture a little bit, but it is not necessary. Once your eggs are whisked, set them aside.
2. Prep your filling. You can add your filling hot or cold, but we prefer it hot. I do this by slicing up my meat choice, you can use cold cuts, bacon, even meat left over from dinner from the night before, whatever veggies you have on hand and want to get rid of or any other ingredients you like. The possibilities are endless, truly. If you want to make your filling hot, go ahead and pan sear it for a few minutes beforehand in a little butter or oil. We LOVE adding warn pan seared tomatoes to our omelette fillings, so I would definitely recommend giving that a try.
3. When you’re ready to start making your omelette, melt 1/2 a TB of butter over medium-low heat in your pan. Choose a pan size of the length of omelette you want, I tend to go with medium sized pans. Once your butter is melted, pour in your eggs and slowly begin tilting your pan so that the liquid egg covers the entire bottom of the pan to create a flat disk/sheet of egg. Continue cooking on medium-low heat until your egg looks like its almost fully cooked (this typically takes 1-2 minutes). Top your egg disk with either sliced or shredded cheese of your choosing. Once it begins melting just a tiny bit, top with your filling of choice and begin slowly rolling up your omelette.
4. Once rolled up, allow your omelette to melt the cheese inside and warm up the contents ever so slightly and then slide it off your pan and onto a plate. Now its ready for eating, OR, you can top it with some grated cheese on top, a sprinkle of cilantro and a little bit of hot sauce, like I love to do, and enjoy!

Some good combination options for fillings and toppings on your omelettes :

FILLINGS :

• Turkey, provolone cheese, sautéed onions and tomatoes.
• Ham, cheddar cheese and sautéed onions.
• Chicken breast, cheese, sautéed onions and mushrooms.
• Leftover stewed meat, cheese, fresh onions.
• Turkey, crumbled feta cheese with raw red onions.
• Salami, provolone cheese and sautéed onions and mushrooms.
• Sautéed mushrooms, cheese, onions, tomatoes and peppers.
• Salsa and cheese.
• Sausage and cheese.

TOPPINGS :

• Grated cheese, cilantro, hot sauce.
• Grated cheese and chopped scallions.
• Grated cheese and spicy mayo.
• Spicy mayo and scallions.
• Cilantro lime crema.
• Chimichurri sauce (you can find my recipe for that here, Chimichurri Sauce)
• Crumbled Feta cheese and cilantro.

Pan sear whatever filling ingredients you’re wanting to use and set them aside. You can also use cold/room temp filling ingredients. Its a preference thing. Whisk together 2 eggs, salt and pepper and a dash of cream or milk, if you want, in a bowl or mug and set aside for now.

Melt 1/2 TB of butter in a medium sized pan and once melted, pour in your 2 mixed eggs. Cook on medium-low for 1 minute or so until the egg is almost fully cooked through.

Top your nearly cooked eggs with cheese, sliced, grated or crumbled. Your choice.

Top with your filling of choice.

Begin rolling your omelette up. I typically use two spatulas for this simultaneously because I make them long. It doesn’t have to be neat, you’re not trying to impress anyone. This omelette is going straight into your mouth and getting chewed. The important part is it being delicious. You eat with your mouth, not your eyeballs.

I love to top my omelettes with grated cheese, some type of herb like cilantro, parsley, chives or whatever else and either a hot sauce or a spicy mayo. Use your imagination. Omelettes are full of possibilities. They’re also especially great for fridge clean out days when you have random veggies and deli cuts and cheeses laying around. Once of my favorite hot sauces has become this Firelli hot sauce that you can order straight from Amazon! I’ll link it below!

LINKS TO PRODUCTS I LOVE THAT WERE USED IN THIS RECIPE :

Firelli Italian Hot Sauce – https://amzn.to/4i3fKP6

All Clad Pan Set – https://amzn.to/3ZkRNLU (under $50 at time of posting)

Cheese Grater – https://amzn.to/3AXORLD

Miyabi Kitchen Knife – https://amzn.to/48ZISmh