simple omelette recipe

This salami, tomato, herb de provence and parmesan stuffed omelette is a perfectly balanced, savory, refreshing and herbaceous omelette. There are so many different omelette recipes but I urge you to try this combination, it is seriously divine. I think of this as an elevated version of the classic ham and cheese omelette.

Omelettes aren’t hard to make but they do take some technique and a little practice. But once you master it they are FUN to make and highly rewarding. Follow my step by step guide with photos of how to make this perfect gourmet stuffed omelette!

how to make an omelette with fillings

Omelette fillings:

• 3-4 eggs
• 1 tablespoon water or milk/cream
• Salt and pepper
• Butter (Miyokos vegan butter)
• Salami
• Fresh tomato slices
• Ground or grated parmesan cheese
• Herbs de Provence 
• Garnish- fresh basil

How to make an omelette:

1. Crack the eggs into a bowl and remove any potential shells. Season with salt and pepper.  Add the tablespoon of water.  Beat the eggs are quickly blend them in a food processor, blender or with a hand held immersion blender.  This isn’t necessary but this is what I like to do to get fully smooth creamy eggs with no chunks or strings of egg whites.
2. Add butter to a mildly heated pan on the stove top.  The trick to making a perfect omelette is cooking the egg low and slow.  Its a practice of patience and not rushing the cooking process.  Use a non-stick pan or add butter to the skillet.  If you want to use both a non-stick pan and butter for the flavor – go for it! Pour the scrambled egg into the pan and allow bottom to start to cook.  Using a spatula, push the wet, semi-cooked eggs towards the center and allow the liquid egg to fill in the void you made in the pan.  Do this around in a circular pattern so less and less liquid egg remains sitting on top.  You can also lightly drag wet egg from the top to the outer edges to cook on the hot pan.  Keep temperature on low while doing this process.  When there is only a small amount of uncooked egg left on top, place the omelette fillings: salami, slices of tomato, herbs de Provence and ground or grated parmesan cheese. 
3. Close the egg omelette by folding it in half and allow to cook on both sides until the egg has cooked through.
4. Garnish with fresh basil. 

Notes:

Herbs de Provence: A classic southeastern French blend of herbs. The blend and proportions range from the supplier but can include: thyme, rosemary, savory, oregano, basil, marjoram, fennel seed, lavender.

To make an omelette recipe with milk, omit the water listed in the ingredients above and sub in milk or cream.

Print Pin

Salami, Tomato and Herb Stuffed Omelette

Prep Time 12 minutes minutes

Servings 1

A perfectly stuffed egg omelette with salami, tomato and herbs de provence.

Ingredients

• 3-4 eggs
• 1 tablespoon water
• Salt and pepper
• Butter
• Salami
• Fresh tomato slices
• Ground or grated parmesan cheese
• Herbs de Provence 
• Garnish- fresh basil

Instructions 

• Crack the eggs into a bowl and remove any potential shells. Season with salt and pepper.  Add the tablespoon of water.  Beat the eggs are quickly blend them in food processor, blender or with immersion blender.  This isn’t necessary but this is what I like to do to get fully smooth creamy eggs with no chunks or strings of egg whites.
• Add butter to a mildly heated pan on the stove top.  The trick to making a perfect omelette is cooking the egg low and slow.  Its a practice of patience and not rushing the cooking process.  Use a non-stick pan or add butter to the skillet.  If you want to use both a non-stick pan and butter for the flavor – go for it! Pour the scrambled egg into the pan and allow bottom to start to cook.  Using a spatula, push the wet, semi-cooked eggs towards the center and allow the liquid egg to fill in the void you made in the pan.  Do this around in a circular pattern so less and less liquid egg remains sitting on top.  You can also lightly drag wet egg from the top to the outer edges to cook on the hot pan.  Keep temperature on low while doing this process.  When there is only a thin layer of uncooked egg left on top, place the omelette fillings: salami, slices of tomato, herbs de Provence and ground or grated parmesan cheese. 
• Close the omelette by folding it in half and allow to cook on both sides until the egg has cooked through. You can also place it in the oven at 350 degrees F for 3-5 minutes if the skillet is oven proof. Don't forget that the handle is super hot after removing it!
• Garnish with fresh basil. 

Course: Breakfast

Cuisine: French

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I’m excited to share my favorite fluffy egg omelette that features the most balanced, savory and refreshing fillings.  I’d love to hear about some of your favorite omelette recipes , so please leave a comment below. If you try out my recipe and make any changes or additions, feel free to share those as well! You can also find more of my food journey on Pinterest at Molé in the Wall, where I share my favorite recipes.

If you enjoyed the best omelette I have ever had, I think you’ll also love my other breakfast egg recipes, such as my Mexican breakfast skillet, corned beef and egg breakfast or chorizo and egg breakfast tacos.

I hope you give this delicious simple omelette a try and enjoy it as much as my family and I do. This recipe is one of my favorite go-to recipes that I have on the site and I have a feeling it will be yours too! Don’t forget to rate and share the recipe if you love it.

Now you know exactly how to make the best stuffed omelette!

# best omelette recipe