How to Make the Perfect Thin Stuffed Omelette

We love making these thin stuffed omelettes because they're fast, versatile, and delicious. We cook a thin sheet of eggs, stuff it like a tortilla, then fold it over on itself to make the perfect omelette filled with our favorite ingredient.

Jump to:

• Why We Love This Omelette
• Key Ingredients and Substitutions
• Step-by-Step Instructions
• Top Tips
• Alternative Filling Ideas
• 📖 Recipe
• 💬 Comments

Why We Love This Omelette

• It's versatile: We made this omelette for the first time at the beginning of COVID-19 when we hadn't been to the grocery store in a while and had very few fresh ingredients. If we could make it with what we had then, you can do it with what you have in your fridge now.
• It's easy: This omelette comes together in a few minutes with a few simple ingredients.
• It's delicious: I'm not really an egg person, but this omelette made me an egg person. Because the eggs are thin, they don't feel heavy and you can actually taste the filling.

Looking for more great breakfast recipes? Try our greek yogurt scrambled eggs, egg and sausage gravy casserole, and hash brown patty avocado toast.

Key Ingredients and Substitutions

You can stuff your omelette with whatever you prefer, but here are the ingredients that we love to use:

Eggs: Good quality, fresh eggs make all the difference, but use whatever you have on hand or generally prefer.

Half-and-half: You can substitute with whole milk or heavy cream, but we find that half-and-half makes these eggs the perfect creamy texture.

Bacon: Sausage or pancetta would also be great.

Mushrooms: We use baby bella mushrooms, but use whatever kind you prefer.

Onions: We use a sweet onion, but a yellow or white onion would also work.

Bell peppers: We use orange, yellow, or red bell peppers. We don't love the taste of cooked green peppers in this omelette, but use whatever you normally love. Poblano peppers would also be great.

Cheese: We use whatever kind of cheese we have on hand. White cheddar and mozzarella are really tasty in this omelette.

Step-by-Step Instructions

Step 1: Add the bacon to a large pan over medium heat and let it cook until slightly browned, about 5 minutes.

Step 2: Add the onions and peppers, and cook, stirring frequently, until fragrant, about 2-3 minutes. Add the mushrooms and cook for another 1-2 minutes, then transfer the contents of the pan to a bowl and set aside.

Step 3: Add the eggs and half and half to a mixing bowl and whisk until combined and smooth.

Step 4: Return the pan to the heat and add enough oil to cover the entire pan. Add the egg mixture and quickly swish it around so there's a thin layer across the entire pan. Season with salt and pepper.

Step 5: Sprinkle the shredded cheese and the cooked filling down the middle of the pan. Flip each side of the egg over the filling, creating a burrito shape.

Step 6: Enjoy! We top our omelettes with chopped chives, shaved parmesan cheese, and hot sauce.

Top Tips

• Mollie and I like our veggies diced finely so you get a little bit of everything in every bite. If you'd rather cut yours into strips (or whatever else) then do that.
• We prefer thin omelettes, so I usually use a large pan that allows me to distribute the eggs over more area. If you'd rather have a thicker omelette, use a smaller pan.
• All of the milk or dairy-free substitutes we've tried work here. Mollie generally goes with almond milk to lighten it up a bit, but I prefer half-and-half for the creamy texture it gives the finished product. Use whatever you'd like.
• Sometimes I slip in a slice of American cheese for extra creaminess, but I usually just use whatever odd mixture of cheese we have on hand. Just choose something that melts well—generally pre-grated and low-fat cheeses have a harder time melting.

Alternative Filling Ideas

• Spinach
• Tomatoes
• Potatoes
• Feta cheese (a greek omelette like this one would be great for this)
• Ham
• Chorizo
• Jalapeños

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📖 Recipe