Learn how to make an omelet! This simple recipe is easy to master, and it’s delicious with any filling you like. Try fresh herbs, vegetables, or cheese!
This omelette recipe is a staple in our kitchen, and I hope it will be in yours too. This is my favorite method for how to make an omelette. I love it because the results are gorgeous (think fluffy, fluffy, just-set eggs), but it’s easy to master. With a little practice, you’ll be able to pull off a perfect omelet every time!
Make one for a hearty breakfast, or whip one up for a quick and easy lunch or dinner. The beauty of this omelette recipe is that it’s a delicious alternative to any meal. Also, you can stuff it with whatever you like. Go all out with seasonal vegetables, or keep it simple with fresh herbs and cheese. Either way, I think you’ll like it!
How to make an omelette
The traditional French technique of how to make an omelet is to stir the eggs with a fork as they form pillowy curds. In this basic omelette recipe, I use a different method than is common in the United States. Instead of beating the eggs, I make curds by pulling the cooked eggs from the edges of the pan into the center with a spatula. This produces a delicious omelet and I found it a bit more foolproof than the classic method.
Here’s how it goes:
Beat the eggs first. Break them into a medium bowl and whisk to combine the egg whites and yolks. Season with a pinch of salt.
Next, heat the pan. To make a 2-egg omelet, you need an 8-inch skillet, preferably nonstick. Heat it on medium heat and then coat the bottom with butter or oil.
Then pour in the egg mixture. Reduce heat to medium-low. Cook, stirring, until the edges of the egg begin to set, about 10 seconds.
Use a spatula to work the edges of the omelette by pulling the cooked egg into the center of the pan. Allow the uncooked egg to run over the edge of the pan. Tilt the pan as needed to direct the runny egg.
Repeat until the cooked egg begins to thicken and move more slowly to the edges of the pan.
At this point, use your spatula to gently smooth the raw egg into an even layer. Cook without stirring until the eggs are mostly set. Then, add your desired fillings to one side of the egg.
Close the lid and cook until the egg is set. Remove from heat, season to taste with salt and pepper, and serve!
Omelet Recipe Tips
- Select the right pane. When you choose which pan to use for this recipe, you need to consider two things: size and type of pan. The size will determine the thickness of your omelette. For a 2-egg omelet, you need an 8-inch skillet. I recommend using a nonstick pan here. Most are fairly lightweight and easy to lift and tilt while you cook, unlike heavy stainless steel or cast iron. Plus, the nonstick surface makes cooking a fluffy, intact omelet much easier.
- and then preheat it. You want to heat the pan when you add the eggs – they should sizzle when you pour them in Then, immediately reduce the heat to medium-low Starting the omelet on a hot surface will help it cook faster and create fluffy curds. Lowering the heat helps the eggs cook without browning.
- Act quickly. Eggs cook fast! To cook an omelet with fluffy curds and minimal browning, you need to move the eggs almost continuously until the bottom of the omelet is set.
- When the uncooked egg starts to thicken, gently spread it in an even layer. You won’t end up with a pool of raw egg in the middle of your omelet, and it will have a more uniform round shape, ideal for encasing your favorite omelet fillings.
Omelet recipe variations
So, you have learned how to make an omelet. Now for the fun part: fill it in!
You can use almost any cooked veggie, fresh herb or cheese here. Have fun making a delicious filling with your favorite ingredients!
Want some ideas to get started? Here are some of my favorite filling combos:
Or make a simple cheese omelet with a few tablespoons of ricotta. Top it off with a sprinkling of fresh dill, parsley or chives.
Enjoy!
More favorite egg recipes
If you’d like to learn how to make an omelet, try one of these yummy egg recipes:
Omelet
serves 1
Learn to make omelets! It’s quick, easy and delicious for any meal of the day. The filling options here are endless. Find my favorites in the blog post above!
- 2 big egg
- sea salt and freshly ground black pepper
- Butter or extra virgin olive oil, For Pan
- Desired fillings, Find advice in the blog post above
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Crack the eggs into a medium bowl and whisk until the egg whites and yolks are well combined. Season with salt.
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Heat an 8-inch nonstick skillet over medium heat. Add a small pat of butter or a drizzle of olive oil to the pan and swirl to coat the bottom. Pour the eggs into the pan and reduce the heat to medium-low. Cook without stirring until edges begin to set, about 10 seconds. Working around the edges of the omelet, use a spatula to quickly push the cooked egg toward the center of the pan. Allow the uncooked egg to float to the outside of the pan, tilting the pan as necessary. Continue until the cooked egg thickens and slowly fills the edges of the omelette, then use a spatula to gently smooth the raw egg into an even layer.
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Cook without stirring until the omelette is mostly set, then add your desired filling to one side and fold the other side over it. Cook until the eggs are done. Remove from heat, season with salt and pepper, and serve.