Skip to content
TR EN

Omlet (Omelette)

Asia › Turkey
serves 4 40 min Medium 15 versions
Gluten-free Under 45 Minutes Breakfast Lunch
Omlet tarifi
Renee Comet (photographer) · Public domain

Omelette Filled with Vegetables

One of 15 versions of Omlet (Omelette). The table below shows how their ingredients differ.

Ingredients

Servings 4 people
  • 6 piece egg
  • 1 piece onion
  • 50 gram margarine
  • 150 gram peas · frozen
  • 3 tablespoon milk
  • 75 gram kaşar cheese · grated
  • 100 gram salami
  • half bunch parsley · chopped
  • 1 teaspoon oregano
  • 1 dessert spoon salt
  • 1 teaspoon black pepper

How to make it

Open in kitchen mode
  1. Cut the onion into cubes and fry it in 20 g of fat.
  2. Add the peas, half a water glass of water, the salt and the black pepper to the fried onion and cook.
  3. Beat the eggs with the milk, two thirds of the grated cheese, a little salt and black pepper.
  4. Melt 15 g of fat in a pan.
  5. Pour half the egg mixture into the pan and cook one omelette.
  6. Cook the second omelette the same way with the other half.
  7. Chop the salami small.
  8. Add the salami, the parsley and the oregano to the peas.
  9. Fill the omelettes with this mixture.
  10. Scatter over the remaining oregano and cheese and serve.
Save

Did you make this?

Your rating joins the average right away; your comment is published after we read it.

Rate it and share your photo If you made this recipe you can add your rating, your notes and your photo — just sign in.

Omlet (Omelette) versions

They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.

With liver base Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
Ingredient With liver Baked — broccoli, mushroom and olives, sliced Baked — courgette and minced meat, filled Baked, with chard Colourful Farmhouse Filled with vegetables In the pan — chard and pasta, as one round Plain With cheese With fish With potatoes With rice With sweetcorn With vegetables
black pepper ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓ — ✓ — ✓ ✓
butter ✓ — ✓ — ✓ ✓ — ✓ ✓ — — — — ✓ —
onion — ✓ — ✓ — ✓ ✓ ✓ — — ✓ — — — ✓
parsley ✓ ✓ — — — ✓ ✓ — — — ✓ — ✓ — ✓
oil — ✓ ✓ — — ✓ — ✓ — — ✓ ✓ — — —
kaşar cheese — — ✓ — — — ✓ — — ✓ — ✓ ✓ — —
milk — ✓ — ✓ — — ✓ — ✓ — — ✓ — — —
margarine — — — — — — ✓ — — ✓ — ✓ — — —
oregano — — — — — — ✓ — — — — — ✓ — ✓
pepper — — ✓ — ✓ — — — — — — — — — ✓
tomato ✓ ✓ — — — — — — — — — — — — ✓
chard — — — ✓ — — — ✓ — — — — — — —
olive oil — — — — — — — — — — — — ✓ — ✓
potato — — — — — ✓ — — — — — ✓ — — —
breadcrumbs — — — ✓ — — — — — — — — — — —
broccoli — ✓ — — — — — — — — — — — — —
carrot — — — — ✓ — — — — — — — — — —
courgette — — ✓ — — — — — — — — — — — —
cream — — — — — — — — — — — — — ✓ —
dil peyniri (string cheese) — ✓ — — — — — — — — — — — — —
dill — — ✓ — — — — — — — — — — — —
flour — — — — — — — ✓ — — — — — — —
garlic — — — — — — — — — — — — — — ✓
grey mullet — — — — — — — — — — ✓ — — — —
ham — — — — — ✓ — — — — — — — — —
lamb liver ✓ — — — — — — — — — — — — — —
lemon — ✓ — — — — — — — — — — — — —
lor peyniri (curd cheese) — — — ✓ — — — — — — — — — — —
minced meat — — ✓ — — — — — — — — — — — —
mushrooms — ✓ — — — — — — — — — — — — —
olives — ✓ — — — — — — — — — — — — —
pasta — — — — — — — ✓ — — — — — — —
peas — — — — — — ✓ — — — — — — — —
rice — — — — — — — — — — — — ✓ — —
salami — — — — — — ✓ — — — — — — — —
sweetcorn — — — — — — — — — — — — — ✓ —
water — — ✓ — — — — — — — — — — — —
yoghurt — — — — — — — ✓ — — — — — — —

With liver

serves 4 25 min

A filling omelette made with sauteed lamb liver and tomato. Good at breakfast and at dinner alike.

Open this version

Baked — broccoli, mushroom and olives, sliced

serves 6 55 min

An omelette in which sauteed broccoli, mushrooms and olives are baked in a round tin with a creamy egg mixture and served in slices.

Open this version

Baked — courgette and minced meat, filled

serves 4 55 min

A dish in which a courgette and minced meat filling is spooned into thin omelettes cooked one by one, and baked with kaşar cheese.

Open this version

Baked, with chard

serves 6 1 hr 20 min

An oven omelette baked in a tin with chard and lor cheese. Served in slices.

Open this version

Colourful

serves 2 20 min

A colourful omelette sauteed with strips of pepper and grated carrot, cooked with the lid on.

Open this version

Farmhouse

serves 6 30 min

A thick, filling omelette with potato, ham and spring onion, cooked on both sides.

Open this version

In the pan — chard and pasta, as one round

serves 4 45 min

An omelette in which boiled chard, pasta and fried onion are cooked in the pan as a single round with a yoghurt and egg mixture.

Open this version

Plain

serves 3 15 min

The basic omelette technique: once the base turns pink the two edges are folded into the middle, and it is served cut into three.

Open this version

With cheese

serves 1 10 min

The classic cheese omelette for one; the egg whites are beaten without being frothed.

Open this version

With fish

serves 4 50 min

An omelette in which boiled white fish is pulled into flakes, mixed with egg and cooked in the pan.

Open this version

With potatoes

serves 4 35 min

An omelette made with fried potatoes, cooked on both sides and sliced with kaşar cheese.

Open this version

With rice

serves 4 40 min

An omelette baked in a tin with boiled rice; cooked without browning the top too much.

Open this version

With sweetcorn

serves 2 15 min

A soft omelette enriched with sweetcorn and cream, taken off the heat while still half runny.

Open this version

With vegetables

serves 4 40 min

A Spanish-style omelette in which onion, pepper and tomato cook until they have absorbed their liquid, and the egg is poured over them.

Open this version