Omelette with crispy edges


Omelette with mushrooms, bacon, and spring onions.

This omelette has lots of flavour, partly due to the filling, but also because it is cooked at a high temperature. Which gives edges that turns a bit crispy and tasty, without making the omelette dry


The Filling

2 pcs. Mushroom

1 pcs. Sliced bacon

1 pcs. Spring onions

1 tbsp. Oil, for frying for frying

as needed Salt

The Omelette

2 pcs. Eggs

0.25 tsp. Salt

20 gram Butter for frying


Prepare the filling

Clean the mushrooms. Cut them into slices and then into sticks. Cut the bacon into strips. Cut spring onions into thin slices.

Heat the pan to 200 °C and add the oil. Then add the mushrooms, bacon and spring onions to the pan and fry until golden. Season with a little salt if necessary.

When the filling is ready, pour it onto a plate and set it aside.

Cook the omelette

While the filling is cooking, make the egg mixture.

Crack the eggs into a bowl, add salt and beat until smooth.

Heat the pan to 200 ºC and add the butter.

Pour the egg mixture into the pan. Cook the omelette needs to cook for 1½ minutes before folding. But after the 1-minute mark, sprinkle the filling over the omelette. The filling needs to be added before the eggs are completely set.

After 1½ minutes, fold the omelette in half. Then fry the omelette for ½ minute on each side. If necessary, add a little extra butter to the pan at the very end to ensure crispy edges.


If you are using a 24 cm pan, you will need 2 eggs and 2 mushrooms for the omelette. If you use a 28 cm pan, use 3 eggs and 3 mushrooms.

If you are making more than 1 omelette, it is best to either fry in oil or wash the pan between each omelette. Otherwise, subsequent omelettes will have a slightly burnt taste and appearance. This is due to the butter, from the prior omelettes, burning a little.