Sunday, May 03, 2015

Classic Omelette Recipe

In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have "bubbles" of water vapour trapped within the rapidly cooked egg. Some home cooks add baking powder to produce a fluffier omelette; however, this ingredient is sometimes viewed unfavorably by traditionalists.


  • ½ cup of button mushroom, sliced
  • 25 grms cheddar cheese
  • 50 grms cooked ham, cut into cubes
  • 15 grms cherry tomatoes, sliced
  • 2 tbsp of milk
  • 2 tsp of unsalted butter
  • 3 large eggs
  • Salt and pepper to taste


  1. In a mixing bowl, beat the eggs with a whisk or a fork.
  2. Pour some milk and season to taste. Set mix aside.
  3. In your fry pan, heat and melt the butter. Pour in the beaten eggs.
  4. Add the mushroom, tomatoes, ham and cheese into the center of the egg. Cook until the cheese has melted.
  5. Fold the omelette in half and serve! Serve with other breakfast staples like pan de sal, sinangag or even on its own.


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