Ingredient you should never put in an omelette as it will be a 'mess'

Looking for a quick meal?

An omelette might just be your best bet, perfect for breakfast, lunch or dinner. However, experts warn that a common error could be spoiling your fluffy creation with the wrong choice of fillings leading to a culinary disaster. A recent post by Eggs warns against using ingredients that could turn your omelette into something 'unpleasant'.

The key, they say, is to think about the filling first, even before you crack an egg. Their guide, 'How to Cook the Perfect Omelette', advises: "The first step in making an omelette is deciding on and properly preparing the filling. It's important that whatever you're filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan."

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They also highlight the importance of avoiding ingredients that release too much water upon heating, like tomatoes, which can result in a soggy mess. Instead, opt for fillings such as cheese, herbs, veggies, cooked meats and mushrooms. Once you've got your fillings ready, whip up the eggs with a teaspoon of milk and a pinch of salt and pepper, and you're all set to cook.

Start by greasing your pan with butter or cooking spray and heat it over medium heat. Once the pan is hot, pour in your egg mixture. Use a spatula to gently push the cooked egg from the edge of the pan towards the centre, creating 'curds'.

Then, tilt and rotate the pan to ensure any uncooked egg fills in the gaps. When the surface of the egg appears moist but doesn't jiggle when you shake the pan, it's time to add your filling - remember, less is more. Fold the omelette in half using a spatula and allow the bottom to brown slightly.

Finally, flip the remainder onto a plate using a spatula, and if you have any leftover filling, drizzle it on top of the omelette. And there you have it. This comes after celebrity chef Jamie Oliver revealed his secret to cooking the perfect omelette - it's all about timing. Discover his advice here.