Learn how to make an omelette with this simple recipe. There’s nothing better than a perfectly cooked omelet to start the day!
Fluffy and tender with an endless choice of fillings, the omelette is a breakfast classic that never goes out of style!
No fuss, everything fluffy: A perfect omelet
- This easy recipe will show you how to make an omelet at home.
- With Step by step instructions down and a little patience, practice and the perfect pan, Restaurant quality omelettes are easy to do.
- Omelettes aren’t just great for breakfast, they’re super light and healthy too lunch and dinner.
- They are budget friendly; Fill them with your favorite toppings, veggies, and cheese!
- Healthydelicious, and fastOmelets are always in season.
Ingredients for an omelette
eggs – I prefer regular large eggs, but you can use plain egg whites or a carton of runny eggs if needed.
butter – For the best taste, you should put butter in the pan (instead of oil).
Cheese – Cheddar cheese has a sharp flavor and melts perfectly into an omelette. Try any cheese mix or supplement this basic omelette recipe with unusual cheeses such as brie, feta or goat cheese.
Add-ins – Omelettes are perfect for side dishes like meat, vegetables, and cheese. Use pre-cooked meat such as pieces of bacon or diced ham and first fry vegetables such as mushrooms, tomatoes, spinach, onions or peppers in the pan.
How to make an omelet
- Whisk together uncooked eggs and spices until batter is light yellow.
- Melt the butter in a non-stick pan over medium-high heat and pour the eggs into the pan.
- Using a spatula, loosen the edges of the omelet and cook until the eggs are just set. Add cheese, cover and cook until cheese is melted.
- Fold over half of the omelette and serve immediately.
Tips for preparing a fluffy omelette
- whisk: To prepare a perfect omelette, stirring is important. It contains air for a fluffy result. The uncooked eggs should be a uniform pale yellow color.
- pan size: Use a small 6-inch non-stick skillet. The right pan size prevents the omelette from becoming too thin.
- Temperature: Cook omelettes over medium or medium heat, there should be no browning in one omelette. On medium to high heat it is too high on most stoves.
- Tilt and lift: Lift the edges of the omelette and tilt the pan to allow the raw eggs to slide underneath. There is no need to flip the omelette.
- Cook add-ins: This is an easy omelette recipe, but you can add any type of filling. Since the fillings only heat through, make sure the meat and veggies are cooked through before adding them.
More ways to boil an egg
Eggs are the unspoken heroes of breakfast! Discover a world of boiled eggs that goes far beyond the regular fried egg!rnrnrnrn
Did your family enjoy this omelet recipe? Please leave a comment and rating below!
How to make an omelet
Below is a step-by-step guide to making the perfect 2-egg omelette.
-
In a small bowl, whisk together two eggs, a dash of milk, and a pinch of salt and pepper. Make sure the yolk is fully incorporated. Put aside.
-
In a 6-inch skillet over medium-low heat, melt the butter. Add the egg mixture and cook for 1 to 2 minutes.
-
Using a spatula, gently lift the edges of the omelet and remove the cooked bits from the edges. Tilt the pan as you do so to allow the uncooked egg to flow underneath. Repeat the process until the eggs are almost set and form an even layer.
-
Once eggs are almost set, top with ½ cup cheddar cheese and other toppings. Cover the pan and cook until the surface sets and the cheese melts, about 3 minutes.
-
Halve the omelet and serve immediately.
- Beat the eggs so that they are an evenly light yellow color and no yolks or whites are visible.
- A lower heat ensures a soft, evenly cooked omelet without browning.
- Prepare (and pre-cook) any toppings beforehand for easy and quick addition.
- A coated pan is ideal for easy turning and serving.
- If you want a three-egg omelet, increase the cooking time as needed.
- Perfecting a perfect omelet takes practice.
Calories: 477 | Carbohydrates: 2G | Protein: 27G | Fat: 40G | Saturated Fatty Acids: 22G | trans fats: 1G | Cholesterol: 462mg | Sodium: 599mg | Potassium: 219mg | Sugar: 1G | Vitamin A: 1485IU | Calcium: 485mg | Iron: 2mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course Breakfast
Kitchen American© SpendWithPennies.com. Content and photos are protected by copyright. Sharing this recipe is both encouraged and welcomed. Copying and/or pasting complete recipes to social media is strictly prohibited. Please see my Photo Usage Policy here.
