The Everything Omelette


One of the cool things about staying at a hotel is the breakfast buffet. You simply roll out of bed in the morning, and there are delicious things waiting for you. No debating about what to have this morning. There's everything. I tend to go wild and sample a bit of everything, especially the local flavors that are hard to find elsewhere.

At our recent hotel stay, we ordered omelettes every morning with "everything" in it. These omelettes are heavenly, and they don't require much effort. Furthermore, when you're out on foot all day exploring a new city, you definitely want to load up on protein. I've also learned that when you feed kids a protein-rich breakfast in the morning, they're less likely to ask for snacks all day long.

Here's the simple recipe you can use to re-create it at home. The only thing is that you have to take some time to prepare the ingredients beforehand, but just chop them all up and store in air-tight containers, the morning you will thank the previous-day you.

The Everything Omelette


  • Eggs
  • Onions, finely chopped
  • Bell peppers (a combination of red, yellow, and green to add colors), finely chopped
  • Mushrooms (button mushrooms or champignon de paris), finely chopped
  • Tomatoes, finely chopped
  • Cheese (your favorite mature, hard cheese), freshly-grated (I use the super versatile Microplane)
  • Ham (skip for vegetarian version), finely chopped
  • Olive oil, for frying
  • Salt and pepper to taste


Beat the eggs, don't over mix as to create more interesting and varied texture in mouth (a tip I picked up from Top Chef France).

Heat a pan with medium-high heat, drizzle a little bit of olive oil in the pan to heat.

First fry the onions until slightly browned, then add the bell peppers and ham (if using), and add the mushrooms and tomatoes last.

Pour the egg mixture into the pan in a swirling motion and cover the entire bottom. Let sit until the bottom of the omelette slides slightly when you shake the pan, then use a spatula to fold the omelette in half, turn the "half moon" over after just under a minute. The center of the omelette should be still slightly runny. This is an "omelette baveuse" that's the perfect texture: crispy and soft shell that encloses a whirlwind of savory flavors.


Eat Healthy and Travel On,
Melody xx