99 variety omelettes

Whether you are cooking them for a hearty breakfast or a quick and satisfying dinner, omelettes are a staple of low carb high fat diets. But if you are eating them every day — and some of you are — you might be stuck in a rut.

So here are myriad ways to fill and flavour your omelette. This list includes savoury and sweet, veg and non-veg. Just like the 99 Variety Dosas food carts you can mix and match many of these to create at least 99 variety omelettes.

Everyday favorites

1. Cheese. A true classic. Explore different types of cheese from Amul to bleu. Use 2 tablespoons of cheese per egg.
2. Mushrooms. Sautée the mushrooms with salt and pepper before adding to the omelette.
3. Greens. Cook palak and squeeze dry before adding to the omelette.
4. Tomato. 100 grams of raw, fresh tomato adds under 10 grams of carbs and packs a great flavor boost. Remove the seedy pulp to reduce liquid.
5. Cauliflower. Cooked and seasoned as you like.
6. Capsicum. Raw or sautéed.
7. Herbed cheese. Mix your favorite fresh or dried herbs with cream cheese and smear inside or on top of the omelette
8. Pickles. Whether you choose dill pickles or achar, pickles work well in an omelette.
9. Vegemite. Salty yeast spread from Australia adds vitamins and umami.
10. Avocado. Slices of ripe avocado increase the fat in your meal.
11. Nut butter. A generous dollop adds fat and texture without any dairy.
12. Kimchee. If you are lucky enough to find Korean kimchee, by all means, stuff it into your omelette.
13. Bacon or ham. These are breakfast classics for a reason.

Sweet omelettes

1. Berries. A mix of berries is beautiful inside the omelette — like a crepe without the flour. Get fancy with a dollop of whipped cream on the side.
2. Sweetened cheese. Stir stevia into soft cheese and spread inside the omelette.
3. Chocolate cheese. Mix soft cheese with stevia and cocoa powder to spread inside the omelette.
4. Coconut. A handful of shredded, dried coconut can be dressed up sweet or savory.

Fancy savory omelettes

1. Spanish. A teaspoon of grated onion and finely chopped fresh tomato with cilantro and parsley.
2. Mexican. Jalapenos, cheese, and salsa.
3. Pizza. A bit of pizza sauce (try our low carb marinara) with cheese and any favorite toppings.
4. Mediterranean. Black olives, anchovies, roasted red pepper. Feta cheese makes this extra tasty.
5. Palak paneer. Start fresh with cooked greens and add thin slices of paneer and a sprinkle of garam masala.
6. Curry gravy. Use your leftovers. Put the bigger pieces of veg or meat in the omelette and serve the gravy over it.
7. Dr. Seuss. Green eggs (spinach) and ham!
8. Benedict. Asparagus and ham. Top with hollandaise sauce or make it easy and use mayo.
9. Oyako (mother and child). Cooked minced chicken seasoned with soy sauce.

Egg flavourings

Stir extra seasoning into the egg base and mix and match with the fillings above for even more variety.

1. Rasam. Stir rasam powder (or any mixed masala powder) to your eggs before cooking.
2. Pesto. Basil paste goes great mixed in with the eggs.
3. Fresh herbs. A great way to use up yesterday’s leftover herbs. Chop finely and stir into the eggs
4. Hot sauce. A few drops add a nice kick.
5. Chilis. Very finely minced fresh chilis give heat and freshness.
6. Mint chutney. Just amazing how well this mixes in with eggs.
7. Garlic. Finely minced garlic or garlic powder mixed into the eggs can be subtle or bold depending on how much you use.
8. Soy sauce. Adds a salty bite and doesn’t make the eggs rubbery the way salt does.
9. Stevia. Make your eggs sweet with some stevia or your favorite sugar alcohol.
10. Cinnamon. Ground cinnamon turns a plain omelette into dessert.

Omelette Tips

Did you know there are two styles main of omelette?

French — add a little water to the beaten eggs, cook at high temperature in butter, shake or stir to move the eggs toward the edge of the pan. Cook until well browned on the bottom and still slightly runny on top. Line up the fillings in the middle and roll the omelette out of the pan.

American — whip eggs thoroughly with a bit of cream, then pour into a pan on medium high heat and allowed to set without stirring. Cover with a lid to set the top of the eggs or flip the omelette ala pancakes. Omelette is done when the eggs are fluffy and only barely brown. Sprinkle fillings across the whole omelette. Fold in half to serve.

• Don’t salt eggs before cooking. This causes the proteins in the eggs to coagulate and become rubbery. Salt eggs after cooking at the table.
• Almost anything can go in an omelette so it’s a great way to use up leftovers. The last bit of cheese, a few sprigs of herbs, or the final spoonful of last night’s curry.
• Did your omelette fail? Smash it up and call it egg bhurji. Success!

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