Do you know how to cook a perfect omelet? Here’s a simple guide that helps anyone make a delicious omelet every time!
Start your morning off right with a perfectly cooked omelet for breakfast. This simple egg dish can be intimidating to learn, but it will be well worth the effort. Follow along to see how you can master this staple on your breakfast menu.
When it comes to egg dishes, omelets top the list. Whether you love them because of their versatility in flavors or just how quickly they whip up in the kitchen, they always come out on top. Omelets can be both an everyday breakfast like scrambled or fried eggs or a weekend treat like poached or soft-boiled eggs. No matter which day of the week you eat your omelet, you are guaranteed to have a solid and delicious breakfast.
OMELET RECIPE
Omelets have a reputation for being a little tricky to nail in the kitchen. They can easily stick to a pan and fall apart pretty quickly if not done correctly. Luckily, there are a few tips and tricks you can follow to ensure your omelet stays in one piece from the pan to the plate. As long as you can crack and scramble a few eggs, you’ll be able to nail the omelet.
What I love most about omelets is how different they can all be. You can add cheese, vegetables, and proteins to turn the simple breakfast dish into a full-blown meal. While omelets are traditionally a breakfast food, they are great for lunch and dinner, too. They are especially excellent vehicles for the random leftover veggies that you don’t know what to do with. Simply add them to scrambled eggs with some cheese, and you have a meal ready to go. My go-to fillings are pepper, onions, spinach, and Swiss cheese.
When it comes to perfecting the omelet, you are going to want to start off small with a non-stick pan. Use a sauté pan with rounded edges, so you can easily slide a spatula along the bottom of the omelet. Not sure what size to go with? Stick with an 8 or 10-inch pan and start with two eggs and minimal toppings. This will be much easier to flip and everything will likely stay together while you are learning. Once you nail the basics, you can go to the bigger pan and add in more eggs.
INGREDIENTS
- Eggs – Two or three eggs will work for one serving. Stick with two eggs at first, as it will be easier to handle.
- Butter – Add the butter into the pan to ensure the eggs do not stick.
- Milk or milk-alternative of your choice – Some people choose to add milk to their scrambled eggs before placing them in the pan. This makes the eggs moist and adds a bit of flavor. You can use the milk of your choice or even a splash of water.
- Toppings – ham, bacon, bell peppers, chives, fresh herbs, sauteed mushrooms and more!
- Salt and pepper – The basic seasoning will up the flavor of your dish.
HOW TO MAKE AN OMELET
1. PREPARE THE EGGS AND TOPPINGS
In a medium or large bowl, crack the eggs. Whisk the eggs until they are pale in color. Add in the milk, salt, and pepper if using and continue to whisk for about 2-3 minutes. You want the eggs to be very airy, so the more you whisk, the fluffier they will be. Prepare any toppings that you plan on using.
2. ADD EGGS TO THE PAN
Heat a non-stick skillet on medium heat and melt the butter in the pan. Once the butter has melted, add the eggs directly into the pan. Do not stir the eggs and let them sit for about a minute in the pan to set up shape for the omelet.
Once the bottom of the omelet starts to form, use a spatula to move around the edges of the egg mixture. Push the edges up and tilt the pan, so the eggs can spread out and evenly cook. Repeat until there are no longer runny eggs in the pan. You will know when the omelet is ready to flip when the eggs look similar to a giant pancake. Gently slip your spatula underneath the eggs and carefully flip.
Hint: Use a rubber spatula as they are much easier to slip underneath the eggs. Our favorite one is the (link) and is such an ease to use (and clean!).
3. ADD TOPPINGS
Once you flip the eggs, add in any toppings you would like. You can also add the toppings to the scrambled egg mixture in the beginning, however, it may be more difficult to flip. When the toppings are set, add cheese (I like feta or cheddar!) fold the eggs in half to cover the toppings, and create the omelet. Serve while still hot.
FAQ
WHAT IS THE DIFFERENCE BETWEEN A FRENCH OMELETTE AND AMERICAN OMELET?
While the two omelets may have the same ingredients, they are different in preparation. French omelets are more traditional and focus heavily on the eggs, while American omelets have toppings. French omelets are also rolled into a cylindrical shape, while American omelets are folded in half and tend to cook longer in the pan.
HOW DO YOU MAKE YOUR OMELET EXTRA FLUFFY?
The key to making your omelet extra fluffy is all in the whipping of the eggs. The more air you whisk into the eggs, the fluffier the omelet will be. Whisk the eggs until they are very pale in color and look bubbly on top.
HOW MANY EGGS GO IN AN OMELET?
Most omelets are made with two to three eggs. Start with two eggs if you are a beginner omelet maker and master the skill before moving to three eggs. The smaller amount of eggs in the pan will make it easier to flip. The same also goes for toppings. Keep the number of toppings small until you can flip the omelet with ease.
MORE EGG RECIPES TO TRY
- Keto Sausage & Egg Breakfast Bowls
- Eggs Benedict Breakfast Sandwich
- Breakfast Quesadillas
- How To Make The Fluffiest Scrambled Eggs
Omelet Recipe
Ingredients
- Eggs Two or three eggs will work for one serving. Stick with two eggs at first
- Butter
- Milk or milk alternative
- ham,bacon, bell peppers, chives, fresh herbs, sauteed mushrooms and more!
Instructions
- In a medium or large bowl, crack the eggs. Whisk the eggs until they are pale in color. Add in the milk, salt, and pepper if using and continue to whisk for about 2-3 minutes. You want the eggs to be very airy, so the more you whisk, the fluffier they will be. Prepare any toppings that you plan on using.
- Heat a non-stick skillet on medium heat and melt the butter in the pan. Once the butter has melted, add the eggs directly into the pan. Do not stir the eggs and let them sit for about a minute in the pan to set up shape for the omelet.
- Once the bottom of the omelet starts to form, use a spatula to move around the edges of the egg mixture. Push the edges up and tilt the pan, so the eggs can spread out and evenly cook. Repeat until there are no longer runny eggs in the pan. You will know when the omelet is ready to flip when the eggs look similar to a giant pancake. Gently slip your spatula underneath the eggs and carefully flip.
- Once you flip the eggs, add in any toppings you would like. You can also add the toppings to the scrambled egg mixture in the beginning, however, it may be more difficult to flip. When the toppings are set, add cheese (I like feta or cheddar!) fold the eggs in half to cover the toppings and create the omelet. Serve while still hot.
