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Recipe Description

The omelette is one of the most consumed breakfast dishes. Regardless of the country or region, with an omelette of fresh eggs, you can start a day in the best way. It is said that the oldest omelette recipe comes from ancient Persia. The French word “omelet” was first used in the mid-16th century, but also, words such as “alumelle” and “alumete” were used to describe the “omelet”.

It is a recipe that can be made very easily and where a lot of ingredients can be added. Usually, the omelette is cooked in a hot pan, using butter or a little oil, and next to the beaten eggs you can add ingredients such as tomatoes, peppers, cheese, mushrooms, or even meat such as ham. For a delicious omelette, sometimes the eggs are beaten together with a cup of milk or cream. Read below how to make an omelette.

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  • 3 large eggs
  • 2 tablespoon butter
  • 2 tablespoons olive oil
  • 2 tablespoons onions
  • 1/2 teaspoon fresh herbs mixed from chopped thyme, sage, rosemary
  • Salt and ground black pepper to taste


  1. Put a tablespoon of butter in a hot pan. Finely chop the onion, mix with all the dried herbs, and brown in the pan with the butter. Leave for a few minutes, until the onion is well done.
  2. Transfer the cooked vegetables to a plate and set aside.
  3. In the same pan, add the olive oil and heat over medium-high heat. When hot, add half a tablespoon of butter and stir until it melts completely.
  4. Mix the eggs well until they are frothy and mix with half the remaining tablespoon of butter.
  5. Add the beaten eggs to the hot pan and mix quickly with a spatula through the eggs until they are almost done.
  6. Smooth the top surface of the eggs with the back of a large spoon or small spatula. Season the eggs with salt and pepper to taste.
  7. When the omelette is ready, sprinkle chopped cheese and fresh greens on top. Leave everything in the pan, put the lid on, and leave the filling for another 2-3 minutes in the pan, until the cheese melts.
  8. The best recipe for an omelette is ready and served hot with slices of toast

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