Grandma’s Everything Omelette (Her “English Breakfast”) Recipe

Jump To Recipe 

Jump To Video 

When I was a kid, I once told my grandma I wanted an English breakfast. I had probably seen it somewhere, maybe on TV or in an eatery menu, and it sounded exciting. Bacon, sausages, eggs, beans, all laid out nicely on a plate.

My grandma didn’t really know what that meant, but she understood the idea of a hearty breakfast. So the next morning, she went into the kitchen, opened the fridge, and started pulling things out. There was bacon, some sausages, bits of vegetables, maybe some leftover pickles.

She cracked a few eggs into a bowl, tossed everything in, and cooked it into one big omelette.

At that age, I didn’t question it. That was my “English breakfast.” It wasn’t until much later that I realized how far it was from the original idea. But somehow, it didn’t matter. It was warm, filling, and made with whatever she had on hand.

Over time, she always followed a kind of unspoken rule. Two types of meat, one vegetable, and one preserved or pickled ingredient. It was her way of balancing flavors and textures without ever measuring anything.

Every version was slightly different, depending on what was in the fridge, but it always worked.

Looking back now, this dish says a lot about the way she cooked. It wasn’t about authenticity or presentation. It was about practicality, making something satisfying out of very little. It also reminds me of how food evolves when it moves between cultures.

She took the idea of an English breakfast and translated it into something that made sense in her kitchen. In a way, it sits somewhere between a frittata, an okonomiyaki, and a Chinese home-style omelette, but it doesn’t really belong to any of them.

It’s just hers. And now, every time I make it, it brings me right back to that kitchen, standing next to her, waiting for it to come off the pan so I could eat it while it was still hot.

---

Ingredients:

(Serve 2)

• Meat that I am using:

• Fishcake Coarsely Diced, A Handful

• Sausages Coarsely Diced, Handful

• Veg that I am using:

• Frozen Peas, A Handful

• Reserved / Pickled Veg that I am using:

• Daikon, A Handful

• Breakfast:

• Eggs, 4 - 5

• Sea Salt, Pinch

• Black / White Pepper, Pinch

• Soy Sauce, 1 TBSP

• Rapeseed / Sunflower / Canola / Peanut Oil, For Cooking

• Garnish that I am using:

• Kewpie Mayo / Sriracha

• Nori Flakes

• Bread (Optional)

---

Equipment:

• Non-Stick Pan

---

Directions:

1. Prepare the egg mixture

2. Crack the eggs into a large bowl and whisk until fully beaten.

3. Add your chosen meats, vegetables, and pickled ingredients.

4. Season with salt, pepper, and soy sauce.

5. Mix everything until evenly combined.

6. Heat the pan

7. Place a non-stick pan over medium-low heat.

8. Add a thin layer of oil and let it heat up gently.

9. Cook the omelette

10. Pour the egg mixture into the pan and spread it evenly.

11. Cover the pan and let it cook slowly.

12. Do not rush this step. The goal is to cook it gently so it sets without burning.

13. Flip the omelette

14. Once the bottom is lightly browned and the top is mostly set, place a large plate over the pan.

15. Carefully flip the omelette onto the plate.

16. Slide it back into the pan to cook the other side.

17. Finish cooking

18. Cook until the omelette is fully set and releases easily from the pan.

19. Serve

20. Transfer to a plate.

21. Drizzle with kewpie mayo and sriracha.

22. You can also top it with baked beans.

23. Garnish with nori flakes.

24. Serve immediately, with bread on the side if you like.

Absolutely yummilicious...

---

Tips (Make It Your Own):

Follow grandma’s rule

Stick to this simple ratio:

• 2 types of meat

• 1 vegetable

• 1 preserved or pickled ingredient

This keeps the balance right without overloading the omelette.

Meat ideas

• Fishcake, sausages, bacon

• Spam or luncheon meat

• Ground pork, chicken, or beef

• Ham, leftover roast meats

• Even shredded rotisserie chicken

Vegetable ideas

• Frozen peas, carrots, corn

• Spinach, cabbage, mushrooms

• Bell peppers, onions

• Zucchini or long beans

Keep it simple and don’t overload with water-heavy veg.

Preserved / pickled ideas

This is what gives the dish character

• Pickled daikon

• Sauerkraut

• Pickled mustard greens

• Kimchi

• Pickled onions or ginger

A little goes a long way.

Garnish ideas

• Canned Baked Beans

• Dried Herbs

• Scallions

• Chili Oil

• Crispy Fried Shallots

Texture tip

If your mix feels too wet, reduce the amount of liquid ingredients or cook uncovered for a bit longer.

Heat control is everything

Always cook on medium-low heat. Too high and the outside burns before the inside sets.

Honestly, this is one of those recipes where there’s no “right” version. If your grandma walked into the kitchen, she’d probably just open the fridge and say:

“Use whatever you have.”

Dangerously addictive...

---

Recipe Video: