Best 7 Cold Omelets Recipes

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Cold omelets are a refreshing and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are made with eggs that are cooked until they are just set, and then they are folded over and chilled. This results in a light and fluffy omelet that is perfect for summer days or for those who prefer a cold meal. Cold omelets can be filled with a variety of ingredients, such as vegetables, cheese, and meat. They can also be served with a variety of sauces, such as salsa, guacamole, or sour cream. Whether you are looking for a quick and easy meal or a more elaborate dish, there is a cold omelet recipe out there for you.

Here are our top 7 tried and tested recipes!

23 BEST OMELETTES RECIPE COLLECTION



23 Best Omelettes Recipe Collection image

These omelette recipes make the perfect meal any time of the day! From ham and cheese to spinach and feta to chili and cheese, the possibilities are endless with omelettes.

Provided by insanelygood

Categories     Breakfast     Recipe Roundup

Number Of Ingredients 23

Classic Denver Omelette
Diner-Style Ham and Cheese Omelette
Spanish Omelette
Spinach Feta Omelette
Greek Omelette
Mushroom and Sun-Dried Tomato Omelette
Easy Tomato Omelette
Loaded Grilled Hash Brown Omelette
World's Best Vegetarian Omelette
Chili, Cheese, and Bacon Omelette
Simple Cheese Omelette
Brie and Bacon Omelette
Bacon Lobster Omelette
Meat Lovers Baked Omelette
Kale and Cheese Omelette
Cheesy Mushroom and Spinach Omelette
Prosciutto, Parmesan, and Rosemary Omelette
Shrimp Omelette
Chicken Omelette
Tex-Mex Omelette With Roasted Cherry Tomato Salsa
Loaded Mediterranean Omelette
Broccoli and Cheese Omelette
Smoked Salmon Omelette

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an omelette in 30 minutes or less!

Nutrition Facts :

COLD OMELETS



Cold Omelets image

Provided by Jacques Pepin

Categories     brunch, main course

Time 15m

Yield Six servings

Number Of Ingredients 14

2 tablespoons olive oil
2 scallions, minced (about 3 tablespoons)
1 large tomato (8 ounces), peeled, seeded and coarsely chopped (about 1 cup)
1/2 teaspoon salt
6 large eggs
1/4 teaspoon freshly ground black pepper
1 teaspoon unsalted butter
1 tablespoon olive oil
6 large eggs
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped herbs (a mixture of parsley, chervil, tarragon and chives)
1 teaspoon unsalted butter
Vinegar, oil and herbs

Steps:

  • For the tomato omelet: In a large saucepan, preferably nonstick, heat one tablespoon of the olive oil. When hot, add the minced scallions and saute for about 30 to 45 seconds. Add the chopped tomatoes and a quarter teaspoon of the salt. Saute the tomatoes for about 45 to 60 seconds, until they are warm and starting to render their juice but are still firm. Set aside.
  • Heat the remaining tablespoon of oil in a clean saucepan. Meanwhile, beat the eggs with the remaining quarter teaspoon of salt and the pepper in a bowl. When the oil is hot, add the egg mixture and, when the curds form in the bottom of the pan, stir until the whole mixture is set but a little wet inside.
  • Using your fork, bring the near lip over toward the center of the omelet and arrange the tomato mixture down the center of the omelet. (If the tomato mixture is too wet, use a slotted spoon to remove the solids for use on the omelet.) Fold both lips of the omelet back over the tomatoes to enclose them as best you can. Heat the one teaspoon of butter in the exposed end of the skillet and cook the omelet for about 45 to 60 seconds to brown it nicely underneath. Invert onto a plate.
  • When lukewarm, slide the omelet onto a piece of plastic wrap and roll it into a tube, tightening it as you roll to give it a nice cylindrical shape and twisting the wrap at both ends. Refrigerate until ready to use.
  • At serving time, cut the omelet into one-and-one-half-inch slices and place the slices cut-side-down in a small gratin dish. Sprinkle with a few drops of vinegar, about one tablespoon of oil and extra herbs, if desired. Serve.
  • For the herb omelet: Beat the eggs with the salt, pepper and chopped herbs and proceed with the directions above (ignoring references to the tomato mixture) to make and finish the omelet.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams

PERFECT OMELET



Perfect Omelet image

Provided by Alton Brown

Time 15m

Number Of Ingredients 0

Steps:

  • Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
  • TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
  • Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
  • TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
  • Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
  • Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
  • Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
  • Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

CLASSIC OMELETTE



Classic Omelette image

Classic French Omelette

Categories     Egg     Breakfast     Brunch     Self     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 1 omelette

Number Of Ingredients 6

1/4 to 1/3 cup filling (see below for suggestions)
1 teaspoon butter (or 2 teaspoons if sautéing filling)
2 eggs
1 tablespoon milk or water
Kosher salt and freshly ground black pepper to taste
Herbs (optional)

Steps:

  • First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
  • Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
  • Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
  • Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
  • Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
  • Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
  • Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
  • Optional Lowfat Fillings
  • Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

PERFECT FRENCH OMELET (COOK'S ILLUSTRATED)



Perfect French Omelet (Cook's Illustrated) image

From this month's Cook's Illustrated Magazine (January 2009). Makes two omelets. Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don't have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.

Provided by blucoat

Categories     Breakfast

Time 25m

Yield 2 omelets

Number Of Ingredients 6

2 tablespoons unsalted butter, cut into 2 pieces
6 large eggs, cold
table salt & fresh ground pepper
1/2 teaspoon vegetable oil
2 tablespoons gruyere cheese
4 teaspoons minced fresh chives

Steps:

  • Cut 1 tablespoon butter in half again. Cube remaining tablespoon butter into small dice, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, place oil in 8-inch nonstick skillet and heat over low heat 10 minutes.
  • Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add 1/8 teaspoon salt and pinch of pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes.
  • When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add ½ tablespoon reserved butter piece to skillet and heat until foaming subsides, 45 to 90 seconds. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Following photos above, use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using rubber spatula. Sprinkle omelet with 1 tablespoon cheese and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit 1 minute for runnier omelet and 2 minutes for firmer omelet.
  • Heat skillet over low heat 20 seconds, uncover, and, using rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat 2 minutes before repeating instructions for second omelet starting with step 2. Serve.

Nutrition Facts : Calories 360.2, Fat 29.7, SaturatedFat 13.3, Cholesterol 672.3, Sodium 233.9, Carbohydrate 1.3, Fiber 0.1, Sugar 1.2, Protein 21

PERFECT OMELETS



Perfect Omelets image

An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 5m

Number Of Ingredients 5

3 large eggs, preferably room temperature
Coarse salt and ground pepper
1 tablespoon chopped scallions, and/or fresh herbs, such as parsley, tarragon, chives, dill, or cilantro (optional)
1 tablespoon butter, plus more for serving
1/4 to 1/3 cup desired filling

Steps:

  • Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.
  • Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.
  • Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).
  • Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
  • Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.

OMELETTE WEDGES



Omelette wedges image

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Provided by Sara Buenfeld

Categories     Breakfast, Brunch, Lunch, Main course

Time 30m

Number Of Ingredients 8

3 spring onions
200g new potatoes
4 rashers smoked bacon
2 tbsp sunflower oil , plus 1 tsp
8 eggs
1 tsp English mustard (ready-made rather than powder)
85g mature cheddar
2 tomatoes

Steps:

  • Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.
  • Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.
  • Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don't get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl - or ask an adult to break them for you.
  • Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.
  • Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
  • When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Nutrition Facts : Calories 290 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.05 milligram of sodium

Tips:

  • Choose the right ingredients: Use fresh, high-quality ingredients for the best flavor and texture. Look for organic eggs, fresh vegetables, and herbs.
  • Don't overcook the eggs: The key to a good cold omelet is to cook the eggs until they are just set. Overcooked eggs will be tough and rubbery.
  • Use a non-stick skillet: This will help to prevent the omelet from sticking and tearing.
  • Be patient: It takes a few minutes to cook an omelet properly. Don't rush the process or you'll end up with an undercooked or overcooked omelet.
  • Get creative with your fillings: There are endless possibilities for fillings in a cold omelet. Try a combination of vegetables, cheese, meat, and herbs.

Conclusion:

Cold omelets are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own taste preferences. With a little practice, you'll be able to make perfect cold omelets every time.

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