Skinny Omelette

I love it – one of your most clever recipes. I’m in the camp that thinks eggs from pasture-raised hens are a great health food, so I am always looking for new ways to eat eggs. I’m actually not so creative – boiled and in a salads, scrambled, omelettes, baked eggs, quiche etc. This looks like a lovely recipe and EASY! Thanks.

Heidi, I love your blog!

I simply love it! hope I’ll be able to make omelettes that thin!

I’ve never thought omelets are boring – au contraire – I love using whatever is ripe in the garden and almost use sundried tomatoes.
My current favorite omelette is what I call my “broken egg omelet” I put a little ghee(purified butter in the pan, lightly sautee some mushrooms, then add 2 eggs. I take a fork and break the yolk so that it flows around a little but stays bright yellow in places. Then I add the filling ingredients.
For example, this morning I’m using: sundried tomatoes, spinach, little blocks of feta cheese and a dollop of homemade harissa(very spicy moroccan pepper paste) Spread it out a little. Fold the omelette in half. cook a few minutes then turn over and cook for another minute. Enjoy.
If this doesn’t wake you up it’s because you died during the night.

I am not an omelete fan but I will eat my mother’s omelete! Like you mother, Spica, my mother has been doing this for so long that the thought of a spatula never entered her mind. I rarely see her with anything other than chopsticks when she’s cooking. I’m not quite as adept so I will cheat and use a spatula.
My mother puts dashi, shoyu and a touch of sugar in her omelete. I think those three flavors and the texture of the eggs are what I love. Sometimes she rolls the omelete into a long rectangle using the square egg pan. That’s yummy but I really love the thin, crepe like omelete. Sometimes she will stuff them with chirashizushi (sushi rice with various vegetables mixed in) or put it over Japanese style fried rice. I am soooo homesick now.
I’ve been in Naples, Italy – Trash capitol of the free world – for two years and have one more to go before returning to the U.S. I am so tired of pasta, pizza and Neapoitain food in general.
Tonight I am making the omelete on this page and stuffing it with some grilled zucchini and eggplant, arugula, gresh chopped garlic and Italian parsley, and a drizzle of beautiful dark green extra virgin olive oil.
Heidi, Thank you for evoking the great food memories.

fantastic! what a wonderful breakfast (or lunch… or dinner…) idea! thanks for sharing.
i eat eggs for protein almost every morning, but am SO sick of the scrambled or fried options. this is a quite an inspired alternative.

thank you for the recipe. i cant wait to make it. i love to make omlets , never heard of one like this though. thanks again

thank you for the recipe. i cant wait to make it. i love to make omlets , never heard of one like this though. thanks again

I have a friend from Taiwan who makes absolutely superb omelette’s! The trick is to use a hell of a lot of cheese, even an over the top amount.
Combine this with onion, carrot, and some other spices that I don’t know the name of with very little egg and it makes it perfect.
Both I and another friend of mine don’t eat egg but we LOVE those omelette’s!

I can’t have cheese on my diet, so when I decided to try this recipe, I opted for the chives, spinach instead of the mixed greens, red peppers and I added some wonderful black bean and corn salsa I came across….this will become a morning habit for me, I think, talk about yum!! Thanks for the idea!

Am on again/off again about having eggs in my diet (most recently on again and in a serious way, perhaps like a mad craving) and was recently inspired by your post regarding baked eggs in the little pita cups. A very pretty and delicious approach to a healthy egg breakfast. I have always loved a good omelet; however, as you say most are oozingly gooey, greasy versions which I find rather inedible and disappointing. My own vision, which seems to agree with yours, is that a great omelet is a beautiful thin ‘pancake’ (crepe), rolled or folded… and is filled and/or surrounded by other complimentary veggie foods such as spinach and other wonderfully fresh greens, cilantro, scallions, avocadoes, tomatoes, red onions and so forth. Art in the morning. The filling can also contain lovely cheeses (feta is quite nice and we also enjoy a few crumbles of a good stilton in certain combinations) in a mix of fresh greens. So thank you for your ‘egg ideas’. While this latest craving lasts, I hope to make each serving as healthful and delicious as possible… and your suggestions certainly add to the creative efforts at breakfast time.

This looks lovely, a little like chakin-zushi (the thin egg omelet wrapped around rice in Japanese cuisine).

The thin omelettes looks gorgeous. Similar to the rice paper rolls. This is a perfect recipe to use up stuff from the small kitchen garden.

Heidi – Thank you for this gorgeous, delicious site!
I just wanted to mention that rolling crepe-thin eggs has multiple applications in Japanese cuisine. Square pans are used most often for this. My mother is such an old hand at it that she uses chopsticks (doesn’t bother with a spatula) to swiftly roll it right in the pan.

Heidi, what a great way of having omelets – thank you for sharing! I’m tagging this recipe right now – looks too good to be missed! 🙂

so yummy~
and so heathful food~

Wowsa, what a beautiful omelette! I love eggs, but don’t do omelette’s often for exactly the reasons you stated…too greasy. I think I’ll have to run out and buy myself a non-stick frying pan!

Now this makes me want to make omelettes again! Thanks for the inspiration!

Wonderful idea. Thanks for the inspiration… When I’m feeling virtuous I like to do an omelette with Asian greens and ginger.

I am diabetic and sick to death of standard eggs, but these? Fabulous.

I can’t wait to try this- normally, I can’t stand omelettes, but this looks right up my alley. I wonder if you could mix the pesto in with egg at the beginning, though it might be a green skinny omelette?

Nice. Paper thin egg technology 🙂 I love omelettes …every Sunday my hubby makes me this version [earlier my dad’s] wherein he chops an onion and some green chillies into itty bitty pieces, adds a healthy handful of freshly chopped coriander leaves, a dashy of ground black pepper and salt .. beats it together with 4-6 eggs and omlettizes it .. golden cooked egg with a burst of sweet onion flavour and the bite of green chillies!!

I love how thin the egg is. I like to use my crepe pan for eggs to get them extra thin!

These are beautiful and look like the perfect alternative to something like a frittata for a brunch gathering. Would these keep on display and be okay at room temp (like a frittata) or would this dish at a party have you manning the stove all morning (like a traditional omelette)? Thanks for any insight you can provide …

This brought back a flood of memories from Taipei and my favourite breakfast on the go… Scallion Pancakes with Egg… http://en.wikipedia.org/wiki/Scallion_pancakes
I think I may go home and have it for supper…

Those look great. I’d dispute, though, the idea that the average omelet is unexciting. I think the best results I’ve had were 2-egg omelets made in an 8″ crepe pan, filled with spinach sauteed in a bit of butter with shallot and garlic with a few dollops of fresh cowgirl chevre.
I topped them with snipped-up smoked red onions from the chili lady and some of her delicious sweet rojo jam.
I particularly like the fluffy, firm texture of a good omelet made with a splash of cream in the eggs and a continuous use of the spatula, pushing the cooking egg towards the center of the pan as you swirl the pan to fill the empty spots with uncooked egg. If the pan is just the right heat, it makes an omelet with nice volume, something more like a quiche than scrambled egg.

What a clever idea. Love it! And you’re right, the possibilities are endless.

Feta is really, really excellent in omelets, especially with sweet or fresh vegetables to cut the saltiness. (Guess what I had for breakfast today?)

Heidi!
Thanks for the mention. But thanks even more for the recipe. The Chef and I? We just love eating eggs. But we haven’t made this.
I’m pretty sure you just gave us breakfast for tomorrow!

Beautiful! My kind of omelette–I will try with the ricotta.