Best Omelet Recipe


In This List find the Best 5 Omelet Recipe, these Omelet is easy to prepare, so enjoy:

1. Baked Omelet :


  • 1 tablespoon melted vegetable shortening
  • 4 eggs
  • 1/2 teaspoon cornstarch
  • 8 tablespoons milk/li>
  • 2 tablespoons water
  • 4 slice(s) Cheddar cheese
  • Salt and pepper to taste


  1. Beat eggs well. Add milk and beat again.
  2. Add vegetable shortening, seasonings, and cornstarch mixed with water.
  3. Pour into a greased dish and bake in moderate oven fifteen minutes.
  4. Serve hot.

2. Baked Omelet 2:


  • 6 eggs
  • 1 teaspoon flour
  • 1 teaspoon cold milk
  • 1 cup milk
  • Salt and pepper to taste


  1. Beat egg yolks and whites separately.
  2. Mix flour with cold milk until smooth in a frying pan. Add a cup of milk and bring to a boil.
  3. Add pepper, salt, egg yolks, and egg whites.
  4. Pour into a greased baking-dish and bake 15-20 minutes.

Note: Serve at once in the same dish.

Cheese Omelet Recipe :


  • 2 eggs
  • Pinch of salt
  • Pinch of pepper
  • 1/2 teaspoon finely chopped parsley
  • 1 teaspoon grated Parmesan
  • 2 tablespoons butter


  1. Whisk the eggs thoroughly.
  2. Add the salt, pepper, parsley, and grated Parmesan or other cheese. Mix completely.
  3. Melt the butter in the frying-pan and pour in the mixture, stirring with a wooden spoon until it begins to set.
  4. Discontinue stirring but shake the pan for a minute or so. When cooked, fold the omelet in two.
  5. When it is lightly browned, place it on a hot dish. Avoid overcooking. The inside should remain juicy.
  6. If it is preferred, the cheese may be finely grated and strewed over the omelet after it is cooked, instead of mixed with it before.

4. Corned Beef Hash Omelet :


  • 1 can of corned-beef
  • 2 medium red potatoes, cubed small
  • 1 cubed tomatoes
  • A little bit of cilantro, chopped finely
  • Salt and pepper
  • Eggs, 2 for each person
  • 1 tsp of milk for each beaten eggs(2)
  • Oil for sauteeing the filling, butter for the omelet
  • Shredded cheddar cheese


  1. Cook the cubed potatoes in oil until tender. Add the corned-beef. Stir, and let it cook for about 3 minutes. Season with salt and pepper and add the chopped cilantro in the end.
  2. Set aside, while making your omelet.
  3. Whisk your eggs and milk. Season with salt. In a skillet, I used my iron skillet by the way, melt butter over low heat. Pour in egg mixture. As the omelet cooks, tilt the pan and draw the edges in toward the center with a fork. Shake pan gently to distribute the uncooked portion.
  4. Add corned beef filling on one half of the omelet, add some of the tomatoes and sprinkle shredded cheese.
  5. Loosen the edges of the omelet with a spatula and tip the pan forward to fold the omelet in half, covering the filled half. Slide the omelet onto a plate.

5- Mushroom, Spinach and Feta Omelet :


  • 1/2 tablespoon butter
  • 4 ounces mushrooms (sliced)
  • 2 ounces spinach
  • 1 tablespoon dill (chopped)
  • a touch of butter
  • 3 eggs (lightly beaten.
  • 1 ounce feta (crumbled)


  1. Melt the butter in a small pan.
  2. Add the mushrooms and saute until golden brown.
  3. Add the spinach and saute until wilted.
  4. Add the dill and the mixture aside.
  5. Melt the butter in a small pan.
  6. Add the eggs and spread them out to cover the entire bottom of the pan.
  7. Cook the eggs until the top is almost set.
  8. Place the mushroom mixture and the feta on one half of the eggs.
  9. Fold the uncovered half of the eggs on to the spinach mixture.


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