How to Make an Omelette

5 from 4 votes

Learn how to make an omelette restaurant style with this easy technique, including quick tips and tricks and step-by-step tutorial photos!

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Follow these easy steps to turn eggs into beautiful, restaurant-quality cheesy omelettes. All it takes to fire up your own blue plate special are a couple of eggs, plus whatever cheese, veggies, and herbs you got chilling in the fridge.

Finished omelette recipe on a plate with parsley on the ide

The high protein content in the main ingredient – eggs – keeps you satisfied for hours. And it’s a complete protein, too, containing all the necessary amino acids. Plus eggs boast nutrients like selenium, phosphorus, choline, and B-12, and they raise good cholesterol.

How to make an omelette

Whisk the eggs

  • Crack the eggs into a small bowl.
  • Add water, salt, and beat everything together.
2 image collage to show how eggs and water before whisking

Cook in a skillet

  1. Heat oil or butter over medium heat in a large non-stick skillet. Pour in the egg mixture.
  2. Hover like a hawk and watch as eggs begin to set at the edges of the pan.
  3. Take a spatula and gently push cooked portions toward the center of the skillet.
  4. Tilt and rotate the skillet to allow the uncooked egg to flow into empty spaces.
  5. When eggs are almost set, add filling to half of the omelette.
  6. Place a spatula under the unfilled half and fold over.
6 image collage to show how to make the omelette recipe

Tips to make the perfect omelette

  1. Preheat your pan before adding the oil or butter. You want to hear the eggs sizzle when they hit the pan.
  2. Coat your preheated pan with oil or butter thoroughly. Tilt to make sure the oil reaches all areas or use a wadded-up paper towel to evenly distribute. This helps both the crust of omelette and its release. Now let the oil or butter heat up.
  3. Tilt the egg mixture in the pan to ensure even, full-pan coverage. It helps to continuously do this as the eggs are cooking.
  4. Err on the side of under cooking. The eggs will firm up quickly between serving and eating. And nothing stinks like a rubbery, browned texture.

More omelette recipes to try

Frequently asked questions

Why is my omelette is browned and over done?

Every stove is different. And, every person’s definition of “medium” is different. And just like that first pancake, sometimes that first omelette is a dud. Try turning down the heat next time.

How do I reheat an omelette?

Gently so as to avoid overcooking. Try warming in 30-second intervals in the microwave.

How do I keep omelettes warm if I am cooking for a crowd?

They are best eaten direct from the pan, but you can keep them toasty for a short amount of time in a 200°F oven.

Close up shot of omelette with parsley on the side on a fork

Omelettes seem fancy but with practice, they are a breeze. Plus, they are a great new food for kids to try if they already like scrambled eggs. And a great vehicle for adding veggies, too!

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How to Make an Omelette

Learn how to make an omelette restaurant style with this easy technique, including quick tips and tricks and step-by-step tutorial photos!
5 from 4 votes
Servings 1 serving
Course Breakfast, Brunch, Main Course
Calories 226
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Ingredients
  

  • 2-3 eggs
  • 1-2 tablespoons water
  • 1 tablespoon butter or olive oil
  • Pinch salt
  • Baby spinach, red onions and cheddar cheese or fillings of choice

Instructions

  • Crack and beat eggs with water in a small bowl.
  • Heat oil or butter over medium heat in a large non-stick skillet. Pour in egg mixture. As eggs set around the edge of the skillet, with spatula, gently push cooked portions toward the center of the skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
  • When eggs are almost set, add filling to half of the omelette, place a spatula under the un-filled half and fold over.

Notes

Storage: A cooked omelette will keep well in the fridge for 3 days and can be reheated in the microwave.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Amounts are calculated without any fillings.
Photo Credit: Erin Jensen

Nutrition

Calories: 226kcal, Carbohydrates: 1g, Protein: 11g, Fat: 20g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 357mg, Sodium: 264mg, Potassium: 125mg, Sugar: 1g, Vitamin A: 825IU, Calcium: 53mg, Iron: 2mg

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Finished omelette recipe on a plate with parsley on the ide

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