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Omlet (Omelette)

Europe › Italy
serves 4 45 min Easy 15 versions
Meat-free Vegetarian Under 45 Minutes Breakfast Lunch
Omlet tarifi
Renee Comet (photographer) · Public domain

Omelette with Chard and Pasta

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

Ingredients

Servings 4 people
  • half bunch chard leaves
  • 1 water glass (200 ml) farfalle
  • 1 piece onion · dried
  • 2 piece egg
  • 2 tablespoon yoghurt
  • 3 tablespoon butter
  • 2 tablespoon flour
  • 1 coffee cup (70 ml) oil
  • 1 dessert spoon salt
  • half teaspoon black pepper

How to make it

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  1. Wash the chard leaves, boil them in lightly salted water and drain them.
  2. Once they have cooled, chop them finely on a bread board.
  3. Chop the onion coarsely.
  4. Fry it in butter until it turns pink.
  5. Boil the pasta and drain it.
  6. In another bowl, mix the egg, the yoghurt, the flour, the salt and the black pepper.
  7. Add the boiled chard, the pasta and the fried onion and combine them.
  8. Heat the sunflower oil in a small non-stick pan.
  9. Tip the mixture into it and cook with the lid on.
  10. Turn the omelette over and brown both sides well.
  11. Serve the omelette, cooked as a single round, hot.
Tips

A small pan is essential: in a wide pan the mixture spreads thin and will not hold together to be turned as one round.

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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.

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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.

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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.

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Baked, with chard

serves 6 1 hr 20 min

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

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Colourful

serves 2 20 min

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

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Farmhouse

serves 6 30 min

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

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Filled with vegetables

serves 4 40 min

A filling breakfast dish in which two thin omelettes are stuffed with a pea and salami mixture.

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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.

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With cheese

serves 1 10 min

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

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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.

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With potatoes

serves 4 35 min

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

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With rice

serves 4 40 min

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

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With sweetcorn

serves 2 15 min

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

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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.

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