You have to say, eggs are one of the most fundamental ingredients available to us. Their inexpensive, easily accessible and can be cooked in so many different ways. In this post, I will show you how to make Four 5-MINUTE Omelettes that will seriously change the way you eat eggs.
All four of these omelettes are easy to make, made with simple ingredients and each one comes together in just 5 minutes. Serve these omelettes for breakfast or even for dinner. Next to a salad and a crunchy baguette. Either way, the flavors of these omelettes will rock your palate.
To make these omelettes, I used a nonstick 8-inch (20 cm) fry pan. You can use any pan you like. Just make sure it´s nonstick. Otherwise when you add the eggs into the pan, they will stick to the surface and your omelette will fall apart.
TIPS & TRICKS to Make these Recipes: The secret to these omelettes, is to heat the pan with a medium heat with no oil. After 3 minutes, you add in the olive oil & the eggs and immediately lower to a low heat. Then push the eggs from the outer edges towards the middle and tilt the pan. This way the runny eggs can fill the empty part of the pan. By using this technique, it ensures the eggs are fully cooked through and the omelette won´t brown.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make these Four 5-MINUTE Omelettes
Four 5-MINUTE Omelettes that Will Change your LIFE
Ingredients
FOR THE SPINACH OMELETTE
- 2 tbsp extra virgin olive oil 30 ml
- 2 cage-free organic eggs
- 1 cup fresh spinach 50 grams
- pinch sea salt
- dash black pepper
FOR THE TUNA OMELETTE
- 2 tbsp extra virgin olive oil 30 ml
- 2 cage-free organic eggs
- 1 tin tuna in olive oil 110 grams / 4 oz
- 2 tbsp finely chopped chives 6 grams
- pinch sea salt
- dash black pepper
FOR THE CHEESE OMELETTE
- 2 tbsp extra virgin olive oil 30 ml
- 2 cage-free organic eggs
- 2 slices havarti cheese
- pinch sea salt
- dash black pepper
FOR THE SMOKED SALMON & CHEESE OMELETTE
- 2 tbsp extra virgin olive oil 30 ml
- 2 cage-free organic eggs
- 2 slices smoked salmon
- 2 tbsp cream cheese 30 grams
- 2 tbsp finely chopped chives 6 grams
- pinch sea salt
- dash black pepper
Instructions
SPINACH OMELETTE
-
Heat a small nonstick fry pan with a medium heat, meanwhile crack 2 eggs into a bowl, season with sea salt & black pepper, whisk together, grab 1 cup fresh spinach and roughly chop, add to the bowl with the eggs, whisk together, after heating the pan for 3 minutes, add in 2 tbsp extra virgin olive oil and the egg mixture, lower to a low heat, using a spatula, push the eggs from the outer edges towards the middle and tilt the pan, so the runny eggs can fill the empty part of the pan, do this until there are no more runny eggs, after 1 minute gently fold the omelette in half, cook for another 20 to 30 seconds per side or until the eggs are fully cooked though, remove from the heat and serve
TUNA OMELETTE
-
Heat a small nonstick fry pan with a medium heat, meanwhile crack 2 eggs into a bowl, season with sea salt & black pepper, whisk together, drain 1 can of tuna into a sieve with a bowl underneath, mix the tuna to remove any excess oil, add the tuna to the bowl with the eggs, as well as 2 tbsp finely chopped chives, whisk together, after heating the pan for 3 minutes, add in 2 tbsp extra virgin olive oil and the egg mixture, lower to a low heat, using a spatula, push the eggs from the outer edges towards the middle and tilt the pan, so the runny eggs can fill the empty part of the pan, do this until there are no more runny eggs, after 1 minute gently fold the omelette in half, cook for another 20 to 30 seconds per side or until the eggs are fully cooked though, remove from the heat and serve
CHEESE OMELETTE
-
Heat a small nonstick fry pan with a medium heat, meanwhile crack 2 eggs into a bowl, season with sea salt & black pepper, whisk together, after heating the pan for 3 minutes, add in 2 tbsp extra virgin olive oil and the egg mixture, lower to a low heat, using a spatula, push the eggs from the outer edges towards the middle and tilt the pan, so the runny eggs can fill the empty part of the pan, do this until there are no more runny eggs, after 1 minute add in 2 slices havarti cheese and gently fold the omelette in half, cook for another 20 to 30 seconds per side or until the eggs are fully cooked though, remove from the heat and serve
SMOKED SALMON & CHEESE OMELETTE
-
Heat a small nonstick fry pan with a medium heat, meanwhile crack 2 eggs into a bowl, season with sea salt & black pepper, whisk together, finely chop 2 slices of smoked salmon, add into the bowl with the whisked eggs, along with 2 tbsp finely chopped chives, whisk together, after heating the pan for 3 minutes, add in 2 tbsp extra virgin olive oil and the egg mixture, lower to a low heat, using a spatula, push the eggs from the outer edges towards the middle and tilt the pan, so the runny eggs can fill the empty part of the pan, do this until there are no more runny eggs, after 1 minute add in 2 tbsp cream cheese over the omelette and gently fold in half, cook for another 20 to 30 seconds per side or until the eggs are fully cooked though, remove from the heat and serve
Recipe Notes
The Nutritional Information below is an approximate of each Omelette
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