How to Make the Perfect Thin Stuffed Omelette

The backstory

Last April, Mollie and I were in the thick of battling COVID-19. We both felt like kangaroo crap and hadn't eaten a real meal in days, so I decided to make breakfast. We'd watched a Masterchef re-run featuring eggs the night before, and I wanted to show off my cooking skills. When I raised my voice several decibels to inform Mollie that I was making eggs (sounding a bit like Donkey from Shrek--"I'm making waffles!"), she rolled her eyes, but obliged, which roughly translates to, "I love you, but I really don't trust you in the kitchen."

We'd been stuck at home for a couple of weeks by then, so our fresh food options were lacking. I found a handful of mushrooms, some half-shriveled bell peppers, an onion, a nearly-empty carton of half-and-half, a couple slices of bacon, and a strange combination of old cheeses. I grabbed all of it and set out to make the greatest omelette of all time.

When I gave Mollie the final product I slowly walked away waiting to see if she'd say anything, nervous. She took a bite and said "Michael, this is the best omelette I've ever had. What did you do?" And folks, that is how the famous Michael omelette was born. This omelette has become a staple in our house, and got us through some dark days of COVID. I hope you love it as much as we do.

How to make this thin stuffed omelette.

The ingredients

I've included detailed ingredients in the recipe below, but the key to this omelette is that you can make it with whatever you want. It was born from the ingredients that were still surviving in our fridge at the beginning of the pandemic, so it doesn't warrant a special trip to the grocery store. We do recommend some form of milk, half-and-half, or cream and cheese. Other than that, use whatever ingredients you have and love. Peppers, mushrooms, onions, spinach, tomatoes, and potatoes all work really well.

Cooking 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.
• Season the egg with a pinch of salt and pepper.
• 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.

Perfect Thin Stuffed Omelettes

Recipe by Michael

This omelette is really more like an egg burrito, with the filling nestled inside a thin egg "tortilla." You can fill it with whatever you want--it's delicious any way you fill it.

Course: BreakfastCuisine: AmericanDifficulty: Easy

4 from 9 votes

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Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

424

kcal

Total time

25

minutes

Cook Mode

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Ingredients

• 3 pieces of bacon, cut into small squares

• 4 baby bella mushrooms, diced

• ½ medium sweet onion, diced

• 1 small bell pepper, diced

• 4 eggs

• ¼ cup ¼ milk, half-and-half, or cream

• 1 cup 1 shredded cheese

• Pinch of salt and pepper

• ½ teaspoon ½ crushed red pepper (optional)

Directions

• Add oil to a medium-sized pan and heat over medium-high heat.
• Add the bacon to the hot pan and let it cook until slightly browned, about 5 minutes.
• Add the onion and peppers and cook until fragrant, about 2-3 minutes. Reduce heat to medium and add the mushrooms and crushed red pepper (optional) and cook for another 1-2 minutes. Turn the heat off and set pan aside.
• Warm a second pan over high heat and add enough oil to cover the entire pan (Heating the pan typically takes around 90 seconds). While the pan gets hot, whisk the eggs and combine them with the milk or half-and-half.
• Once the pan is hot, add half of the egg and milk mixture and quickly swish it around so there's a thin layer across the entire pan. Season with salt and pepper.
• Sprinkle half of the shredded cheese and half of the vegetables from the other pan down the middle of the egg.
• Flip each side of the egg over the toppings in the middle, creating a burrito shape.
• Repeat steps 5-7 to create a second omelette.

Notes

• The vegetables can be cut into strips or left larger if you prefer.
• Milk, dairy-free milk, half-and-half, and cream all work for this recipe. Half-and-half and cream create the creamiest omelette.
• To make the omelette extra thin, use a larger pan and spread the egg out more. To make a thicker omelette, use a smaller pan.
• Any cheese works here. A slice of American cheese provides extra creaminess if you're looking for something more indulgent.

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