# Omelet Ingredients **URL:** \ **Category:** Cafe Society\ **Created:** [September 23, 2008, 12:49am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770 "2008-09-23T00:49:36Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Quasimodem](https://avatars.discourse-cdn.com/v4/letter/q/e274bd/32.png) [@Quasimodem](https://boards.straightdope.com/u/Quasimodem)\ **Post date:** [September 23, 2008, 12:49am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/1 "2008-09-23T00:49:36Z")
Swiss cheese wins my filling hands-down, and recently I have been adding Balsamic Vinegar to give my omelets a little bit of a “wang”, but I am wondering what y’all add to **yours** to make it special? BTW, mine are made from egg-whites only. Thanks Q ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [September 23, 2008, 12:57am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/2 "2008-09-23T00:57:40Z")
Spinach, mushrooms, onions and Swiss cheese. Maybe some smoked Summer sausage if I haven’t eaten it all. ---
**Author:** ![SeaDragonTattoo](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@SeaDragonTattoo](https://boards.straightdope.com/u/SeaDragonTattoo)\ **Post date:** [September 23, 2008, 1:01am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/3 "2008-09-23T01:01:49Z")
My most decadent concoction, made very rarely: goat cheese spinach red peppers crab meat Sea salt and cracked tri-color pepper Mmmmmm… ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [September 23, 2008, 1:09am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/4 "2008-09-23T01:09:04Z")
I haven’t had so much luck with my omelettes lately. I heard (via Alton Brown, IIRC) that you’re supposed to leave your eggs out beforehand so that the temperature difference is lessened when cooking. Some feta, sun-dried tomato, and hard salami sounds good right about now. ---
**Author:** ![gaffa](https://avatars.discourse-cdn.com/v4/letter/g/e68b1a/32.png) [@gaffa](https://boards.straightdope.com/u/gaffa)\ **Post date:** [September 23, 2008, 1:19am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/5 "2008-09-23T01:19:20Z")
I had a lobster omelet in Cambridge, MA once that was amazing. ---
**Author:** ![criminey.jicket](https://avatars.discourse-cdn.com/v4/letter/c/dfb087/32.png) [@criminey.jicket](https://boards.straightdope.com/u/criminey.jicket)\ **Post date:** [September 23, 2008, 1:36am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/6 "2008-09-23T01:36:08Z")
Mmmmm, omelets. My favorite way to have eggs. Two eggs, thick sliced mushrooms (fried golden brown) and grated smoked gouda. Finish off with fresh cracked pepper. Two slices of darkly toasted rye. _puts smoked gouda on the grocery list_ ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [September 23, 2008, 1:39am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/7 "2008-09-23T01:39:30Z")
I generally use a combination of cheeses – cheddar, Jarlsberg, and parmisian are my favorite. I also like Alton Brown’s instructions, where you shake the pan while stirring with a spatula when you first drop in the egg. ---
**Author:** ![bink](https://avatars.discourse-cdn.com/v4/letter/b/439d5e/32.png) [@bink](https://boards.straightdope.com/u/bink)\ **Post date:** [September 23, 2008, 1:42am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/8 "2008-09-23T01:42:02Z")
New Mexico green chile sauce and Jack cheese Cream cheese, smoked salmon, maybe some capers for “wang” Bacon and smoked cheddar, with nice caramelized onions Chorizo, cheese, salsa and guac on the side Going to bed now so that breakfast gets here sooner. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [September 23, 2008, 1:43am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/9 "2008-09-23T01:43:18Z")
> [@Quasimodem](#): > > I have been adding Balsamic Vinegar to give my omelets a little bit of a “wang” :eek: I loves me some balsamic vinegar, but giving your omelets a _wang_ just strikes me as wrong… Use a whisk, for Og’s sake! 😃 ---
**Author:** ![Quasimodem](https://avatars.discourse-cdn.com/v4/letter/q/e274bd/32.png) [@Quasimodem](https://boards.straightdope.com/u/Quasimodem)\ **Post date:** [September 23, 2008, 1:49am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/10 "2008-09-23T01:49:24Z")
True (Funny, Maybe) Story: Hadn’t been to the grocery store and so the Fritch (my Mom was German) was bare except for the aforementioned egg-whites in a quart container and some Tyson Chicken Chunks and a little bit of Parmesan cheese in one of those shaker cans. So I proceeded to fix the omelet and realized that what I was using was the egg **and** the chicken, and this needed to be memorialized as some kind of “recipe”, so I decided to call it “Bill’s Mother and Child Reunion Omelet”. (I **knew** Paul Simon had a tune by that name, BTW) Well, guess what? I was soooooo dejected!!! ☹ 🙂 Q ---
**Author:** ![Quasimodem](https://avatars.discourse-cdn.com/v4/letter/q/e274bd/32.png) [@Quasimodem](https://boards.straightdope.com/u/Quasimodem)\ **Post date:** [September 23, 2008, 2:12am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/11 "2008-09-23T02:12:21Z")
> [@Qadgop\_the\_Mercotan](#): > > :eek: > > I loves me some balsamic vinegar, but giving your omelets a _wang_ just strikes me as wrong… > > Use a whisk, for Og’s sake! 😃 Would \*\*“ZING” \*\* have been a better choice of words, **Qadgop**?🙂 And as far as the whisk: Unless there’s something I am missing, shaking that quart container of whites seems to fluff up the omelet just fine. My problem is I don’t know when to stop pouring the stuff into the pan, so consequently I cannot flip the omelet properly, and I get “Scambled-Egg Mishmash!”😉 Q ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [September 23, 2008, 2:25am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/12 "2008-09-23T02:25:34Z")
Smoked salmon (the good stuff – the kind you could eat on its own, and not the brick-hard things they sell at supermarkets) and cheddar cheese, topped with sour cream. Add some cheap caviar as a garnish. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [September 23, 2008, 2:31am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/13 "2008-09-23T02:31:21Z")
my fave ingredients: 7 year old cheddar and crumbled jalapeno summer sausage. Properly fried onions add a nice touch too. Haven’t figured out how to effectively use vegemite in the omelet itself yet… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [September 23, 2008, 2:38am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/14 "2008-09-23T02:38:29Z")
> [@Qadgop\_the\_Mercotan](#): > > Haven’t figured out how to effectively use vegemite in the omelet itself yet… Oh, that’s easy. Just make a ham and cheese omelette and spread some Vegemite on top. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [September 23, 2008, 2:57am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/15 "2008-09-23T02:57:32Z")
> [@Johnny\_L.A](#): > > Oh, that’s easy. Just make a ham and cheese omelette and spread some Vegemite on top. Can it be that easy? I’ll have to find out… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [September 23, 2008, 2:59am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/16 "2008-09-23T02:59:12Z")
> [@Qadgop\_the\_Mercotan](#): > > Can it be that easy? I’ll have to find out… It works for me. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [September 23, 2008, 3:11am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/17 "2008-09-23T03:11:16Z")
My favorite lately is leeks. Leeks & swiss, leeks & herbs & parmesan, leeks & ham & cheddar, boy I love me some leeky omelets. Cooked in olive oil, with sauteed spinach, fresh tomatoes, and feta is good, too. Whole sauteed green onions are nice, too, if a bit more, shall we say, “wangy.” ---
**Author:** ![eenerms](https://avatars.discourse-cdn.com/v4/letter/e/cdc98d/32.png) [@eenerms](https://boards.straightdope.com/u/eenerms)\ **Post date:** [September 23, 2008, 3:27am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/18 "2008-09-23T03:27:23Z")
Sauteed green onions, sliced mushrooms add pepper jack cheese and top with fresh salsa and sour cream. ---
**Author:** ![Wile\_E](https://avatars.discourse-cdn.com/v4/letter/w/c37758/32.png) [@Wile\_E](https://boards.straightdope.com/u/Wile_E)\ **Post date:** [September 23, 2008, 5:08am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/19 "2008-09-23T05:08:52Z")
I don’t like wang in my omelet. I usually go for cheese and mushrooms. ---
**Author:** ![Eva\_Luna](https://avatars.discourse-cdn.com/v4/letter/e/e495f1/32.png) [@Eva\_Luna](https://boards.straightdope.com/u/Eva_Luna)\ **Post date:** [September 23, 2008, 7:58am UTC](https://boards.straightdope.com/t/omelet-ingredients/464770/20 "2008-09-23T07:58:06Z")
My most recent one was goat cheese, caramelized onions, and [ajvar.](http://en.wikipedia.org/wiki/Ajvar) Ajvar is a very handy thing to have in the fridge. Another recent one was goat cheese, green apples, golden raisins, and walnuts. Usually omelet fillings around here involve a base of some kind of cheese and sauteed onions; frequent additions are mushrooms, garlic, and red or green bell peppers. [Next page](https://boards.straightdope.com/t/omelet-ingredients/464770.md?page=2)