Your guide to cooking the perfect vegetable omelette from start to finish

How do you make an omelette?

Making an omelette should be easy to master. But there’s a good reason it’s often the test of a great chef. Sure, a list of omelette ingredients can essentially be boiled down to just a few free-range eggs. But at the end of the day, it’s what you do with said eggs (or lack thereof, in the case of a vegan omelette), that will elevate your basic omelette into something special.

How to make the perfect omelette

In terms of omelette ingredients, the easiest way to make an omelette is simply by beating whole eggs, or just the whites for an egg white omelette, in a bowl. You can also add milk or water to create a fluffier omelette, though keep in mind this will mellow out the flavour.

How to cook an omelette

You really don’t need any specialist equipment like an omelette maker to produce a rich, airy omelette. That said, a good-quality, cast iron omelette pan is a great option as this retains the heat well.

Time is an important factor in cooking an omelette. It should go from pan to plate in about a minute, so make sure you have everything to hand before you begin.

To cook an omelette, first bring your eggs to room temperature. Add a good knob of butter to the omelette pan. Make sure the pan is hot before you add the beaten eggs – you want the ‘skin’ of the omelette to set quite quickly.

When it comes to technique, there are several schools of thought. You can pour in the eggs, allow them to set for around 20 seconds, then shake the pan constantly whilst stirring with a spatula, until the omelette is cooked.

If you prefer a less vigorous approach, try pouring in the eggs then letting them sit to do their thing. The omelette will form itself, and you can give it a gentle nudge to roll it or fold it over, whichever is your preferred style of serving.

The best omelette recipes

A basic omelette is delicious as is, but variety is the spice of life, right? And when it comes to omelette fillings, the opportunities are (almost) endless. These omelette ideas will elevate your egg-only mixture into something unique. From breakfast omelettes to a cheeky sweet version, these recipes are guaranteed to please.

Simple Cheese and Herb Omelette

If you want to learn how to make a cheese omelette, then this recipe is an ideal starting point. The easy omelette recipe combines fresh chives, parsley and basil to pack in the flavour. The mixture itself uses just eggs and a bit of seasoning. Cook the omelette for about a minute, then sprinkle over the fresh herbs and shredded vegetarian cheese.

British Asparagus Tortilla

A Spanish omelette, or Spanish tortilla, is a popular dish throughout the country, and is certainly a more filling option. Essentially a potato omelette, it’s bulked out with spuds and sometimes onions, and is typically served cold or at room temperature. This Spanish omelette recipe isn’t entirely traditional as it also contains asparagus and courgette, but we love the addition of the greens for extra texture.

This recipe does require a bit more preparation, as you parboil the asparagus and potatoes separately, then pan-fry the courgettes with some garlic. After all of your veg is ready, you add the eggs to the pan, then place it in a preheated oven for 8-10 minutes to allow it to set. Serve hot or cold, cut into slices, with a fresh side salad.

Mushroom and Pepper Omelette with Roasted Tomatoes

A mushroom omelette is a breakfast favourite, and it’s even better served with sweet roasted tomatoes that will melt in your mouth! This recipe includes red pepper and mushrooms, which are sautéed until soft and juicy. Whisk the eggs together with soya milk, then add the mushrooms and peppers to the pan to cook. Pop it under the grill to finish it off, then serve with the tomatoes – delicious!

Feta Omelette

Caramelised onions add a subtle sweetness to any dish, but they work particularly well here. This spinach omelette is ready in less than 15 minutes, so it’s great if you’re short on time but still want something that feels more gourmet. After cooking the onions and spinach, combine them with the feta and pour over the beaten eggs. Leave on a low heat to cook slowly, then place the pan in the oven to set the top.

Asparagus, Red Onion and Cheese Omelette

If you love cheese and onion omelettes, then this recipe will take it to the next level! Sautéed red onion and asparagus are combined with whole eggs. A separate mixture of egg yolk, crème fraîche and chives is then poured over. The omelette is topped with cheese, then grilled until golden-brown.

Avocado Omelette

Adding handfuls of cheese and dollops of crème fraîche may add heaps of flavour to your omelette, but it also amps up the calorie count. It’s easy to make a healthy omelette recipe, though. This vegetable omelette features smashed avocado that’s mixed with spring onion, spinach and green chilli. Fresh coriander and a squeeze of lime juice add a real depth of flavour.

Thai Omelette

The options for omelette fillings are nearly endless, and this mushroom omelette recipe puts a really unique twist on the dish. Oyster and closed-cap mushrooms are sautéed with beansprouts, garlic, chilli and onions for a fragrant filling. A dash of soy sauce finishes it off, before you make a quick and easy omelette, then fill it with the mushroom mix.

Marmalade and Cointreau Soufflé Omelette

If you’re looking for something truly unique, this one takes the biscuit. A mix between a French omelette, crépe and soufflé, this sweet omelette is a sweet way to end a meal (or snack on during the day – we’re not here to judge).

The light and airy texture is achieved by whisking egg whites with caster sugar, then folding in egg yolks. But the addition of marmalade, Cointreau and orange zest are what makes the dish truly sing. Dust your cooked omelette with icing sugar and serve with a homemade Cointreau cream.

Vegan Chinese Omelette

This fragrant chickpea omelette will whisk your tastebuds to faraway places. The filling includes Chinese leaves, carrot and spring onion. The vegan omelette itself is made with chickpea flour, baking soda and apple cider vinegar. You can also add a sprinkling of kala namak (black salt) for a more sulphuric, eggy taste.