Kitchen-Sink Omelet
Ann Stratton
You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos.
How to Make It
Step 1
1
Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.
Step 2
2
Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.
Step 3
3
Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.
Step 4
4
Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.
Step 5
5
Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.
Ingredients
Diced canned roasted red pepper
Swiss chard, shredded
Pecorino romano cheese, grated
Leeks, thinly sliced
Butter
Camembert or brie cheese, sliced
Cream cheese, cubed
Green onions, sliced
2 slices of smoked salmon
Cooked potato
Ricotta cheese
Fresh-ground black pepper
1 to 2 tablespoons fresh herbs, chopped
Thyme
Parsley
Chives
Tarragon
Chervil
Directions
Step 1
1
Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.
Step 2
2
Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.
Step 3
3
Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.
Step 4
4
Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.
Step 5
5
Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.
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