For many of us, making the perfect fluffy omelet is so daunting that we give up before we start and head out to our favorite brunch spot. That said, there is bound to be a Sunday morning when you simply want a quiet meal at home or the line at the restaurant is wrapping around the corner. 

That is precisely the right time to confront your fears and try making an omelet in your own kitchen. 

The secret that no one tells you is that getting an omelet perfect isn’t actually hard. It’s just a bit of a science. So, take a deep breath and follow the steps carefully, and you’ll end up with a professional-looking omelet even if you’re a home cook who’s never set foot in culinary school. 

Before we jump into how to make an omelet, let’s set the record straight. You might be wondering if the word is “omelet” or “omelette.” The answer is that both spellings are correct, just that “omelette” is a bit more European, being the spelling widely used in France. This brings us to another important point. Like the word itself, omelets come in American and French varieties. We’ll get into the discrepancies below, but the essentials are the same: fresh eggs, butter, and a little bit of patience. 

Follow along to experience the cooking process yourself, using one of the best omelette recipes on the web.

Preparation time: 1 minute

Cooking time: 5 minutes

Total time: 6 minutes

Servings: 1 serving

Ingredients

• 3 large eggs

• 1 tablespoon unsalted butter

• Salt and black pepper

• Minced fresh herbs like chives or parsley (optional) 

Preparation instructions

1. Crack the eggs into a medium bowl, making sure not to drop in any of the shell accidentally. 

2. Add one tablespoon of water, a pinch of salt, and a pinch of pepper to the bowl. Whisk with a fork until the egg whites and yolks are combined. 

3. Stir any herbs you may be using into the uncooked egg mixture.  

4. Heat an 8- or 9-inch non-stick skillet on high. 

5. Melt the butter in the skillet. 

6. When the heated butter stops bubbling, pour in the beaten egg mixture and turn the heat down to medium. 

7. Move the eggs around the skillet for a few seconds using the back of a fork or a rubber spatula. Once the bottom of the egg mixture begins to firm up, stop stirring. 

8. Add any fillings at this point. See below for some ingredient inspiration.

9. Tilt the skillet and try to get the egg to fold in onto itself. This part can be a bit tricky, so go forth with confidence. You can use a spatula or fork if you’re having trouble getting the shape just right. For a French “omelette,” fold into thirds. For an American “omelet,” fold in half. 

10. If you want golden edges, let the omelet cook for a minute longer. Otherwise, take those perfectly fluffy cooked eggs and flip them onto a serving plate. If you don’t want to risk dropping the omelet, use a spatula to lift it out of the pan. 

Nutritional values per serving

• Calores: 317 

• Fat: 26 grams 

• Saturated fat: 12 grams 

• Carbohydrates: 1 gram

• Fiber: 0 grams 

• Sugars: 1 gram  

• Protein: 19 grams 

• Sodium: 383 milligrams 

Recipe adapted from NYT

Anna – stock.adobe.com

Filling ideas 

For a vegetable omelette recipe

• Sun-dried or sauteed cherry tomatoes

• Sauteed mushrooms 

• Sauteed spinach 

• Sauteed onion 

• Roasted or sauteed bell pepper

For a cheese omelette recipe (feel free to combine)

• Ricotta cheese 

• Cheddar cheese

• Mozzarella cheese 

• Goat cheese/feta

Mix and match from the options above and for a meatier variety, toss in some chopped cooked bacon or ham. 

Serving suggestions

Green salad: Serve with a fresh salad of leafy greens and complementing flavors. We recommend tossing in a vinaigrette with cherry tomatoes, thinly sliced red onion, and a bit of parmesan cheese. 

Potatoes: There is no better time for potatoes than breakfast. Serve your omelet with a side of roasted potatoes, garlicky french fries, hash, tater tots, or home fries.

Roasted vegetables: Omelets have a gourmet look and taste, so why not keep your side dishes just as elevated? Serve with a mix of roasted root vegetables like sweet and regular potatoes, beets, and carrots. Use similar herbs in the omelet and the veggies for a nice pairing. 

Meat: Serve your omelet with a side of crispy bacon or roasted ham to make for a meal so rich in protein that before you know it, you’ll be lifting at the gym. 

Some tips

• Prevent sticking at all costs. This means using a non-stick pan and plenty of butter as described above. 

• Avoid accidentally making scrambled eggs. As soon as the bottom of your egg mixture starts to firm up in the pan, stop stirring. Also, try not to scrape the bottom of your pan during this step. 

American omelet versus French omelette

The difference between the American omelet and French omelette goes beyond just the spelling of the name (and the pronunciation). An American omelet is folded in two, while the French variety is wrapped into thirds. Also, you cook an American omelet longer, allowing it to get golden at the edges.

vaaseenaa – stock.adobe.com

Omelet FAQs

What's good to put in an omelet?

A better question is, “What’s not good in an omelet?” Pretty much any grated cheese, chopped cold cut, or savory sauteed vegetable will work well in an omelet. We recommend avoiding sweet fillings or overstuffing the omelet as it could take away from the rich flavor of the eggs. 

How many eggs go into an omelet?

The recipe above calls for three, but you can also make an omelet with just two. One egg would result in a very small, hard-to-cook dish.

Do you add milk to an omelet?

Whether or not to add milk to omelet eggs is a contentious topic. Most swear by adding water, like in the recipe above. That said, some experts use milk and water interchangeably. If you want to experiment, try a recipe that specifically calls for milk, like the one linked in the previous sentence. 

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