Best 7 Perfect Brunch Omelets Recipes

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Omelets are a popular and versatile breakfast or brunch dish that can be customized with a variety of fillings and toppings. The key to a perfect omelet is to use fresh, high-quality ingredients and to cook the eggs slowly and evenly over low heat. With a little practice, you'll be able to whip up a fluffy, flavorful omelet that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED BRUNCH OMELET



Baked Brunch Omelet image

This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!

Provided by WALLEN

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 1h15m

Yield 12

Number Of Ingredients 8

½ (1 pound) loaf white bread, cut into cubes
1 ½ pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
¼ cup chopped green onion

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
  • Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.
  • In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.
  • Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Nutrition Facts : Calories 375.4 calories, Carbohydrate 12.6 g, Cholesterol 193.1 mg, Fat 25.6 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 14.4 g, Sodium 691.6 mg, Sugar 3.3 g

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.

PERFECT BRUNCH OMELETS



Perfect Brunch Omelets image

"These omelets are extra good if you make the salsa a day ahead to let the flavors blend." -Francis Garland ANNISTON, AL.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 14

2 medium tomatoes, chopped
1-1/2 teaspoons chopped red onion
1-1/2 teaspoons each chopped green, sweet red and yellow pepper
1 teaspoon chopped seeded jalapeno pepper
1-1/2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 small garlic clove, minced
1/8 teaspoon dried oregano
1 tablespoon butter, divided
6 large eggs
1/4 cup 2% milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a small bowl, combine the tomatoes, onion, peppers, lime juice, cilantro, garlic and oregano; set aside., In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk the eggs, milk, salt and pepper. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/3 cup tomato mixture on one side and sprinkle with 1/3 cup cheese; fold other side over filling. Slide omelet onto a plate. Repeat.

Nutrition Facts : Calories 336 calories, Fat 25g fat (14g saturated fat), Cholesterol 475mg cholesterol, Sodium 604mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.

THE PERFECT OMELET



The Perfect Omelet image

Whenever my in-laws come to visit, we have at least one "Omelet Morning" where the whole family gets to choose their own Made To Order omelets that I then create for them. They absolutely love the way I make them and I wanted to share my methods with you. This is for anyone who is a terrible "omelet flipper" like me! :) Add or take away ingredients as you wish. Oh, and pay no attention to the nutritional information generated by Zaar. That would only be accurate if you used all of the ingredients in all 4 omelets. Also, I estimated the amounts of the ingredients so you have enough for just about any option someone throws at you. Have fun!

Provided by Zoesmama

Categories     Breakfast

Time 40m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 17

8 eggs
1/4 cup 2% low-fat milk
2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper
1 cup diced onion (any kind)
1/2 cup green onion, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1/2 cup bacon, crumbled
1/2 cup ham, diced
1 cup bay shrimp, cooked
1/2 cup lump crabmeat
1 cup cheddar cheese, shredded
1 cup part-skim mozzarella cheese, shredded
4 slices swiss cheese, diced
4 slices American cheese, diced
4 tablespoons butter

Steps:

  • Heat a small omelet pan over medium heat for 5 minutes.
  • Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
  • Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
  • Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
  • Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
  • As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
  • When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
  • Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
  • Enjoy!

Nutrition Facts : Calories 811.8, Fat 60.4, SaturatedFat 32.6, Cholesterol 526, Sodium 1390, Carbohydrate 15, Fiber 2.5, Sugar 6.8, Protein 51.7

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.

BRUNCH OVEN OMELET



Brunch Oven Omelet image

Enjoy this easy omelet recipe for a filling brunch - oven baked and ready in just about an hour!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 7

1/4 cup butter or margarine
18 eggs
1 cup sour cream
1 cup milk
2 teaspoons salt
4 medium green onions, chopped (1/4 cup)
Chopped fresh parsley

Steps:

  • Heat oven to 325°F. In 13x9-inch (3-quart) glass baking dish, melt butter in oven; tilt dish to coat bottom.
  • In large bowl, beat eggs, sour cream, milk and salt with fork or wire whisk until blended. Stir in onions. Pour into baking dish.
  • Bake uncovered about 35 minutes or until eggs are set but moist. Sprinkle with parsley.

Nutrition Facts : Calories 200, Carbohydrate 3 g, Cholesterol 340 mg, Fat 2, Fiber 0 g, Protein 11 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 3 g, TransFat 0 g

OMELET



Omelet image

This recipe is for a basic French omelet with three eggs: enough for a hearty breakfast or brunch, or a light supper for one. The key to mastering this recipe is controlling the heat so the eggs do not brown, and whisking the eggs in the skillet so they set on the exterior but remain fluffy inside. A good nonstick or well-seasoned carbon-steel skillet is central to cooking the ideal omelet, which should be tender and slightly runny. Once you've got the technique down, you can play around with your seasonings, adding minced herbs, grated cheese, diced ham or sautéed vegetables. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     breakfast, quick, weekday, weeknight, main course

Time 5m

Yield 1 serving

Number Of Ingredients 5

3 large eggs
Large pinch fine sea salt, to taste
Freshly ground black pepper, to taste
1 to 2 teaspoons minced fresh herbs, such as parsley, tarragon, chives or a combination (optional)
1 tablespoon unsalted butter

Steps:

  • Crack eggs into a medium bowl. Add 1 tablespoon water, and salt and pepper. Whisk with a fork until egg whites are incorporated into yolks. Mix in herbs, if using.
  • Place a 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Melt butter until bubbling subsides.
  • Pour in egg mixture and reduce heat to medium. With the back of a fork or a heatproof rubber spatula, whisk eggs around skillet until the bottom begins to set. This takes only a few seconds. Add any fillings, if using.
  • Tilt skillet and either bang or flip egg over itself. Use fork or spatula if necessary to complete folding in half or thirds. Angle the skillet and a serving plate together, and flip omelet onto plate.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 12 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 383 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your omelet.
  • Don't overbeat the eggs. Overbeaten eggs will make your omelet tough.
  • Cook the omelet over medium heat. This will help to prevent the eggs from sticking to the pan and will give you a fluffy omelet.
  • Be patient. It takes a few minutes to cook an omelet properly. Don't rush the process or you'll end up with a rubbery omelet.
  • Get creative with your fillings. There are endless possibilities when it comes to omelet fillings. Try adding your favorite vegetables, cheese, meat, or seafood.

Conclusion:

Omelets are a delicious and versatile breakfast, lunch, or dinner option. They're easy to make and can be customized to your liking. With a little practice, you'll be able to make perfect omelets every time.

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