The classic British omelette

The classic British omelette


27 people made this

About this recipe: The most successful omelettes are always beautifully simple and do not need an elaborate, rich filling.

Chrissie Lloyd

Serves: 2 

  • 15g (½ oz) unsalted butter
  • 3-4 large eggs
  • Salt and black pepper
  • Wild mushroom filling
  • 200g (7oz) wild mushrooms, such as chanterelles, sliced and stir-fried in 15g (½ oz) butter, mixed with chopped parsley.
  • Cheese and tomato filling
  • 1 beef tomato, thinly sliced, with 1 tablespoon grated mature Cheddar cheese.
  • Smoked salmon and chive filling
  • 55g (2oz) smoked salmon and 1-2 tablespoons chopped chives (omit the salt).
  • Ham and cheese filling
  • 55g (2oz) thinly sliced Wiltshire ham, with 1 tablespoon mature grated Cheddar cheese.

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Heat a 25cm (10in) omelette pan until just hot and add half the butter. Crack the eggs into a jug and beat very lightly with a fork. Prepare your chosen filling.
  2. When the butter is on the point of changing colour, add salt and pepper to the eggs and pour half into the pan. Gently fork through the egg until it begins to set.
  3. Leave for 5-10 seconds or until nearly set. Add half of your chosen filling. Using a spatula, fold one side into the centre, then tilt the pan and fold over other side. Slide onto a warmed plate and serve at once. Repeat with the remaining ingredients to make the second omelette.

Nutrients per serving

Vitamins B12, B2, A

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Reviews (5)


A simple omelette recipe that tastes good! - 12 Aug 2011


My first time making an omelette and its turned out to be delicious. I'm eating it as I type. Ham and Cheese! Nom nom. Thanks for the recipe! - 03 Jul 2012


- 28 Apr 2013

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