Omelet Fillings
Ann Stratton
AuthorMolly Watson

You can dress up a plain omelet in a mind-boggling number of ways. Every set of filling ingredients gives it a different personality. Some seem natural for breakfast or brunch, others for lunch. And there's nothing like a gooey cheese-filled omelet for a late-night supper. Here are some of our favorite simple combos.

How to Make It

Step 1
1

Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.

Step 2
2

Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.

Step 3
3

Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.

Step 4
4

Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.

Step 5
5

Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.

Ingredients

  Diced canned roasted red pepper
  Swiss chard, shredded
  Pecorino romano cheese, grated
  Leeks, thinly sliced
  Butter
  Camembert or brie cheese, sliced
  Cream cheese, cubed
  Green onions, sliced
 2 slices of smoked salmon
  Cooked potato
  Ricotta cheese
  Fresh-ground black pepper
 1 to 2 tablespoons fresh herbs, chopped
  Thyme
  Parsley
  Chives
  Tarragon
  Chervil

Directions

Step 1
1

Layer diced canned roasted red pepper, shredded Swiss chard, and grated pecorino romano cheese.

Step 2
2

Sauté thinly sliced leeks in butter; add along with sliced Camembert or brie cheese.

Step 3
3

Cut cream cheese into cubes and pair with sliced green onions and a couple of slices of smoked salmon.

Step 4
4

Make a hearty but chic creation with a few slices of cooked potato, some ricotta cheese, and plenty of fresh-ground black pepper.

Step 5
5

Liven up any omelet by adding 1 to 2 tablespoons chopped fresh herbs to the egg mixture. Try thyme, parsley, chives, tarragon, and chervil, alone or combined.

Kitchen-Sink Omelet

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