I love making omelettes and they can be great for other meals besides breakfast. It is an extremely versatile food and it can be easily catered towards your preferences supposing you actually like omelettes in the first place. When I first started making them, I thought a proper omelette needed to have meat in them like bacon, sausage, steak, or lobster (I love meat by the way and I’ve cooked all of these omelette varieties before) but they don’t have to have meat in them. Really I’m the type of person that usually needs to have some meat in each meal to make it feel right but I’ve slowly opened up to eating meals without meat.
Like I said, omelettes are very versatile and they make for a good way to use a lot of extra ingredients you may have laying around in your refrigerator that might otherwise be wasted or go bad. I happened to have some green peppers, red onions, green onions, jalapeños, parsley, cheddar cheese, and mozzarella cheese all on hand. I thought why not throw them all in a hearty omelette and see how it goes. Thus The Green Omelette was born!
You can put quite a bit in an omelette but you do have to be careful about putting in too much or you will be at risk of the omelette falling apart when you work with it in the pan. This omelette gets about as close as you can to that boundary without completely failing.
I often need to use egg yolks in my baking activities and I can’t quite bring myself to throw out the egg whites due to my extreme frugal nature. I learned a while back that you can freeze the extra egg whites and pull them out when you need them. Egg whites are perfect to save for a healthier omelette if you don’t have another good use for them. If you freeze egg whites, make sure to let them thaw fully before using them in a recipe. I usually put mine in the refrigerator a couple hours or a day in advance.
I started out by sautéing the green peppers, red onions, and jalapeños in some melted butter for a few minutes. Onions that have been softened in some butter first are always bliss and the green peppers and jalapeños benefit well from being sautéed too. The parsley and green onions are a little too delicate to be cooked in this fashion without them wilting so I just save those for the omelette mixture. Remove the pan from the heat and let the sautéed vegetables cool.
I added two whole eggs to three egg whites to get the right amount of egg that I was looking for in the mixture. I also added a tablespoon of milk and a pinch each of salt and pepper. Whisk it all together so the egg yolks are broken up and the mixture becomes well incorporated. I used to do this in a smaller bowl but after spilling some of the egg mixture on the counter several times while whisking, I just use a small mixing bowl now and I don’t need to worry about getting raw eggs on the counter anymore.
Add parsley, green onions, and half of the cheese into the egg mixture and incorporate it. Then add the cooled sautéed vegetables to the mixture. Some people only put cheese on top of an omelette or between halves after being flipped. However, I like the creaminess the cheese adds from being inside the egg mixture.
Heat about a tablespoon of olive oil over medium heat in an omelette pan. I’m using an 8 inch omelette pan but for this size omelette, I could almost have used a 10 inch. While talking about pan sizes, this is a good opportunity to talk about how important it is to have a non-stick pan when making an omelette. Most of our pots and pans are Calphalon Unison pans which are non-stick and dishwasher safe. They can be a little pricey but we LOVE these pans; it’s almost impossible to make things stick to them which makes cooking and cleanup a breeze.
Make sure to allow the pan to come up to the medium temperature and then add the omelette mixture. Allow the edges of the omelette to set without messing with it. Once the edges have set, lift under the omelette while tilting the pan towards you. This will allow uncooked portions of the mixture to run under the omelette to be cooked. Rotate around the pan and repeat this process gently until there isn’t too much of a pool of egg mixture in the middle anymore.
Once the edges have set well and the center is starting to set, the omelette should be flipped. I use a massive silicone spatula to help flip the omelette without it breaking or spilling ingredients. Knowing when to flip and how to flip is one of the harder parts of cooking omelettes and will truly get better with practice. You should also flip it gently but really quickly so the ingredients don’t fall out while flipping. Like I said, with practice you’ll get better at this; I’ve definitely messed up this step my share of times.
Once the omelette has been flipped, you should add the remaining cheese to one side of the omelette. Since most of the egg mixture was run under the omelette, the omelette does not need to be cooked for much longer after being flipped. Once ready, gently fold the omelette over itself.
Slide the omelette on a plate and enjoy!! A condensed version of the recipe has been included below.
The Green Omelette Recipe
Yields one very large omelette
- 3 egg whites
- 2 whole eggs
- 1 tablespoon milk
- pinch of salt
- pinch of pepper
- 1 cup of cheese, shredded (I used 3/4 cheddar and 1/4 mozzarella)
- 1/2 cup green pepper, diced
- 1/2 cup red onion, diced
- 1/2 cup green onion, chopped
- 1/4 cup parsley, chopped finely
- 1 tablespoon jalapeño, diced (seeded if desired)
- 1 tablespoon butter
- 1 tablespoon olive oil
- Melt one tablespoon of butter over medium heat in an omelette pan. Add the red onion, green pepper, and jalapeño. Sauté for a few minutes. Remove from heat and let cool.
- Whisk together eggs, milk, salt, and pepper. Add half of the cheese, parsley, and green onions and incorporate it all together.
- Add together the egg mixture with the sautéed veggies and incorporate. Heat one tablespoon of olive oil over medium heat and allow to come up to temperature.
- Add the omelette mixture to the pan and allow it to sit for at least a minute so the edges can set. Reduce heat very slightly to avoid the omelette from burning. With a spatula (preferably silicon), lift under the omelette and tilt the pan towards you. This will allow some of the uncooked eggs to run under the omelette to be cooked.
- After the omelette has set well (few minutes depending on your stove) and the center is just a little wiggley but the outside is firm, use a large spatula to flip gently and quickly.
- After flipping add the remaining cheese to one half of the omelette. Allow to cook for just a little longer (about one minute). Fold omelette over itself and place on a plate.