How to Make an Omelette
Learning How to Make an Omelette is a great basic cooking skill to master for preparing a healthy, filling breakfast in minutes.
Omelettes are one of the regulars in my breakfast rotation, and I love how endlessly customizable and delicious they are.
I think often times they are overshadowed by some of the “cool kid” dishes like Buttermilk Pancakes or Bananas Foster French Toast, but omelettes keep my energy stable a lot better and can be just as delicious!
Sometimes I’ll pre-cook specific omelette filling ingredients in advance when I’m in the mood, but omelettes can be just as useful for using up ingredients from the fridge.
Sauteed vegetables are one of the best examples, or if I have leftover ham from a holiday meal, I’ll chop the rest up into bite-sized pieces so I can quickly thaw it and throw it in.
There are all sorts of omelette ingredients that you can try, like sausage, bacon, ham, peppers, caramelized onions, tomato, mushrooms, cheeses of many varieties and more.
You just need to make sure that you pre-cook any ingredient you want to use that can’t be eaten raw.
The actual cook time in the skillet is pretty short, not more than a couple minutes, and you can only count on the heat to cook the eggs and warm the filling ingredients slightly.
How to Make an Omelette:
To start the omelette, combine whole eggs, salt, and water in a bowl:
I like my omelettes on the thinner side (you could say it’s more of an egg crepe), so I do two eggs for one omelette in a 10″ pan.
However, if you want a thicker omelette, use 3, which is more traditional, or use a smaller skillet.
Also, some people swear by adding milk, and some people even add cream, but I am fully in the water camp for beaten eggs.
I find water to make for the fluffiest eggs, and it also keeps things dairy-free for people who don’t want cheese or other dairy ingredients in the filling.
Whisk the eggs together until well-blended, and you no longer see any egg white streaks.
Also, in my experience, a whisk is much better than a fork here (even though sometimes a fork is easier to grab).
To cook the omelette, preheat a nonstick skillet over medium and add the fat of your choice.
Butter is the best option for spreading evenly around the pan, but you can also use oil (I often use olive oil myself):
Add the egg to the pan, and if the pan is hot enough, some of it should sizzle and set immediately.
Then, I like to lift up the edge with a turner and tilt the pan, to allow the uncooked liquid egg to drip down and underneath the cooked egg:
You can also add a lid during cooking to trap the steam and cook the egg more on top.
Once the egg is nearly set, add the fillings of your choice.
Here I have cooked italian pork sausage, sauteed baby bella mushrooms, chopped fresh tomatoes, and shredded cheese:
Let the cheese melt and the ingredients warm through, then fold the omelette over to close:
You can also shape the omelette like this, with the filling ingredients down the middle, and folding into thirds:
- 2 large eggs*
- 2 tbsp water
- 1/4 tsp kosher salt
- butter for greasing the pan (or other cooking oil)
- desired filling ingredients (see notes for ideas)
- Pre-heat a nonstick skillet** over medium for a few minutes, until it feels warm when you hold your hand a few inches from the surface of the pan.
- In the meantime, in a medium bowl, whisk to combine the eggs, water, and salt until well-blended. No streaks of egg white should remain.
- Add enough butter to coat the bottom of the skillet (1-2 tsp), then quickly add the beaten egg. Turn the heat to medium low.
- After some of the egg has set, lift the edges of the omelette and tilt the pan to allow the liquid uncooked egg to come into contact with the hot pan and cook.
- When the egg is almost set, add any desired filling, and cook for a minute, to melt any cheese or warm through any of the filling ingredients.
- Fold the omelette over to enclose the filling, then serve and enjoy while warm.