If you are searching for a delicious breakfast recipe to add your repertoire, look no further. This omelette recipe will walk you through the steps of making a new breakfast-time favourite. Do you have any herbs growing in your garden? One of the best things about this recipe is that you can change the filling depending on your preferences and what’s available.

Yield: One big serving or two smaller portions
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Digging Around:

  • What vegetables are in season where you live?
  • Write down some vegetable and herb combinations you think would go well together in an omelette.




  • 3 eggs
  • pinch salt (about ¼ tsp or 1mL)
  • pinch pepper
  • 3 Tbsp (45mL) grated cheese (cheddar, Swiss, or any type of cheese)
  • 1 Tbsp (15mL) fresh herbs, chopped (parsley, basil, chives, or other herbs)
  • 1 green onion, sliced into 1 cm slices
  • 3 Swiss chard leaves, ripped into bite-sized pieces
  • 1 small tomato, chopped
  • 2 Tbsp (30mL) butter or oil, divided


  • Small frying pan (non-stick pan is helpful)
  • fork
  • Spatula
  • Cutting board
  • Small knife
  • Plate
  • Grater
  • Medium-sized bowl



  1. Break the eggs into a medium-sized bowl. Season with salt and pepper. Whisk the eggs with a fork until they are one colour.
  2. Grate the cheese. Chop the fresh herbs. Slice the green onion. Tear up the Swiss chard. Chop a small tomato into bite-sized pieces.
  3. The entire omelet cooking process takes about 5 minutes so be ready to cook once the eggs go in!  Place all the prepared ingredients beside the stove-top.
  4. Melt a knob of butter (or Tbsp of oil) in pan. Add the green onion and cook until slightly soft.
  5. Add the Swiss chard leaves. When they are wilted, add the tomato. Cook until soft (about a minute).
  6. Tip the fry-pan and scoop the veggies onto a plate.
  7. Place the frying pan back on the stove-top. Turn the heat to medium-high. Melt the butter (or add the oil). When the butter is melted and bubbles, pour in the eggs.
  8. Using a heat resistant spatula, quickly move the eggs around the pan in small circles, as if trying to clear the pan. As the egg starts to cook, spread the eggs over the pan so there are no holes.  As soon as the egg stops running but is still wet, turn off the heat.
  9. Sprinkle the cheese, veggie mixture and herbs over ½ of the omelet (the half farthest away from the fry-pan handle).
  10. Lift the handle of the fry pan slightly. Using the spatula, carefully turn the plain side of the omelet over the cheesy side to form a half circle. Let sit on the hot stove for a few seconds to finish cooking the eggs (but don’t over cook). Slide the omelet onto a plate.
  11. Enjoy right away.

Tasty Tip

  • It will take a few tries to get the hang of omelet making so don’t give up. If the omelet doesn’t turn out, you’ve got scramble eggs and they taste good too.
  • You can add all sorts of fillings to an omelet. Try chopped ham, leftover veggies from dinner, pesto or different types of cheese.






Gather your ingredients. Here we are using Grueyre cheese.

Crack the eggs into a bowl. If you see any shell, make sure to remove it. Add a one finger pinch of salt and a few cracks of pepper and whisk with a fork.

Tear the Swiss chard leaves. The stems are good to eat but you will have to use your Claw & Saw to cut them into thin slices.

Cut the tomatoes into bite-sized pieces.

This is your Mise en Place. All the ingredients are going in separately because they have different cooking times, so make sure they are separated.

Turn the heat to medium, and oil the pan.

First, cook the green onion until it’s soft.

Add the Swiss chard and cook until wilted. It will start to look wet when it’s wilted.

Add the tomatoes and cook until soft, about a minute or two.

Carefully remove the cooked veggies onto a plate using a spatula. Make sure every last bit is removed from the pan. You will use the same pan to cook the eggs.

Lightly oil the pan, then add the egg mixture.

Cook until the egg is no longer runny, but still wet, and turn the heat off. Cover half of the top side with grated cheese.

Sprinkle the herbs on the top side.

Use a spoon or spatula to add the veggie mixture back in, covering the top half of the egg.

Using a spatula, fold the empty side of the egg over the filling.

Carefully slide the omelette onto a clean plate. If the omelette tore or the filling fell out, no big deal, practice makes perfect.

Breakfast is served! Bon Appetit!

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