The omelette is a morning classic made from beaten eggs seasoned with salt and pepper, sometimes enriched with a little milk or cream. It can be enjoyed on its own, with fillings mixed into the batter (such as herbs, vegetables, or meat), or by wrapping the additions in a ready-made omelette envelope. According to legend, the first classic omelette was created by a Viennese chef specifically for Emperor Franz Joseph I. The traditional ratio is half the volume of the eggshell in milk for each egg. And now, here are some ideas to elevate your omelette game.

Omelet with avocado and arugula

• 3 eggs
• olive oil
• 1/3 avocado
• a small handful of sun-dried tomatoes (optional)
• handful of arugula

Heat olive oil in a frying pan over medium heat. Beat the eggs with salt, pepper, and 1 tablespoon of water until well combined. Pour the mixture into the pan and cook, gently stirring the eggs toward the center with a spatula. When the omelette begins to set, place the tomatoes on one half of it. Turn off the heat, add diced avocado and arugula, then fold the other half of the omelette over the filling and serve.

Omelet with asparagus

• bunch of asparagus
• 3 eggs
• about 50 ml of milk
• salt
• butter
• olive oil

Melt the butter in olive oil over medium heat. Cut the asparagus into 2–3 cm pieces and sauté in the oil until slightly tender. In a bowl, beat the eggs with the milk, then pour the mixture over the asparagus in the pan. Gently stir everything with a spatula to combine, then cover and cook for 7–10 minutes over medium heat, until the eggs are set.

Omelet with smoked salmon

• 100 g smoked salmon
• 1 tbls. low-fat soft cheese (0%)
• 60 ml skim milk
• 5 eggs
• 4 sprigs of green onions
• salt and pepper

Cut the salmon into thin strips. In a bowl, whisk the eggs with the milk, and lightly season with salt and pepper. Heat a little oil in a frying pan and pour in the egg mixture. Add the chopped onions evenly over the surface. When the omelet begins to set, place the cheese and salmon on one half. Fold the other half of the omelet over the filling, like closing a book. Turn off the heat and let it rest for 3–5 minutes before serving.

Protein omelet with goat cheese

• 4 egg whites
• salt and ground black pepper
• 1 tsp. olive oil
• 1 tbls. grated goat cheese (can be replaced with Circassian cheese)
• 2 tbls. of any ready-made tomato sauce or chutney, pepper stew or cherry tomatoes

Whisk 1 tablespoon of water with the egg whites until combined. Season with salt and pepper. Heat olive oil in a frying pan over medium heat. Pour the egg white mixture into the pan and cook, stirring gently with a spatula, until the whites are set, about 1–2 minutes. Sprinkle with goat cheese, spread the sauce on one half of the omelet, and fold the other half over, like closing a book.

Mediterranean flavor for the morning

• 1 teaspoon olive oil
• 1 small tomato
• a few sprigs of green onions
• ½ tsp. dried oregano
• 40 g feta cheese
• black or green olives
• 2 large eggs
• pinch of salt

Heat olive oil in a frying pan over medium heat. Add the chopped tomatoes, onions, and oregano, and cook until the tomatoes soften. Stir in the olives, then turn off the heat and add the feta cheese. Pour the mixture into the pan with beaten eggs and cook under a lid for 3–5 minutes until set. Or, in a separate pan, heat a mixture of butter and olive oil. Prepare a simple omelet by cooking eggs beaten with a pinch of salt. Add the tomato filling, then fold the omelet in half like a book. Serve hot.

Omelet with cherry tomato and basil

• 2 eggs
• 40-50 ml of milk (½ the volume of the shell of each egg)
• salt and freshly ground black pepper
• butter
• 5 cherry tomatoes
• a sprig of fresh basil

Whisk the eggs and milk together until smooth, seasoning with salt and pepper to taste. Heat a pan over medium heat and melt the butter. Pour the egg mixture into the pan. Stir gently with a wooden spatula and cook for about 2 minutes, until the bottom of the omelet is slightly browned and the top is nearly set. Add your desired filling, then fold the omelet in half, like closing a book. If desired, grate some cheese on top before serving.

Omelet with mushrooms

• 2 eggs
• 40-50 ml of milk (½ the volume of the shell of each egg)
• salt and a little dry garlic
• butter
• 4-5 mushrooms

Whisk the eggs and milk together until smooth, seasoning with a pinch of salt. Heat a pan over medium heat and melt the butter. Add the peeled and chopped mushrooms and sauté for 5–7 minutes until softened. Season with salt and a pinch of dried garlic. Pour the egg mixture over the mushrooms. Stir gently with a wooden spatula and cook for about 2 minutes, until the bottom is slightly browned and the top is almost set. Reduce the heat, cover with a lid, and cook for another 3–4 minutes until fully set. Fold the omelet in half and serve, sprinkled with fresh herbs to taste.