Filling Ideas for French Omelettes
Making a French omelette is quick and simple and there is no need to get complicated with the filling... unless of course you want to!
Some of the best fillings for French omelettes are the classics:
- Fines herbes - parsley, chives, tarragon, chervil, dill or whatever fresh herbs you have on hand, finely chopped
- Grated cheese – gruyere or cheddar
- Chopped ham – good cooked ham, prosciutto or smoked ham are all good.
But just because these classic fillings are so good it doesn’t mean you can’t get fancier when you feel like an omelette fit for a feast!
Here are some suggestions for fantastic omelette fillings, worthy of more than just a scratch supper. And because French omelettes only ask for a judicious scattering of tasty filling, you can afford to use more expensive ingredients – it’s a great way of making the most of those two slices of smoked salmon that you have left over from a dinner party, or even of showcasing some truffle if you are lucky enough to receive one as a gift!
Smoked salmon and asparagus
Smoked salmon, freshly steamed asparagus and eggs – it’s a marriage made in heaven! Lightly steam the asparagus until it is tender, chop the stems and leave the heads whole. Slice the salmon into strips.
Bacon and mushroom
Chop the bacon and cook in a little butter or oil. When cooked, remove from the pan and cook the mushrooms in the leftover fat. You may need to add some more butter as they cook. Season with salt and pepper and cook over a medium high heat until all the mushroom liquid has evaporated and they are well cooked.
Spinach and ricotta
Steam the spinach until tender. Drain as much liquid as you can from it and chop roughly. Crumble the ricotta into smallish pieces. You can substitute feta for the ricotta for a saltier, tangier filling.
This can be any combination of roast vegetables: aubergines, potatoes, sweet potatoes, butternut squash, courgettes, and roasted red peppers are particularly good. They should be fully cooked and tender before adding to the omelette.
Green peas and pancetta
Cook the peas until only just cooked, so that they still have a little crunch to them but are sweet to taste. Cook the pancetta well. Combine the peas with the pancetta and add a sprinkling of chopped mint if you like.
Rocket and goat’s cheese
Chop or crumble the goat’s cheese into small pieces. If the rocket leaves are large tear them into smaller pieces, if small leave them whole. Add the cheese first to the omelette and the rocket just before folding so that the leaves just start to wilt.
If you are lucky enough to have a precious truffle in the fridge, perhaps brought back from a holiday in France or Italy, now is the time to use it. Shave off a few transparent thin slices, or finely grate a little and scatter it over the eggs as they are starting to set. That’s all you need for a perfect perfumed gourmet omelette!
Remember that with French omelettes the filling is added sparingly, so two to three heaped tablespoons of the prepared filling will be enough for each omelette. You can also garnish the omelette with a few extra pieces of the filling and some chopped herbs.