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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.
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.
Cook in a skillet
- Heat oil or butter over medium heat in a large non-stick skillet. Pour in the egg mixture.
- Hover like a hawk and watch as eggs begin to set at the edges of the pan.
- Take a spatula and gently push cooked portions toward the center of the skillet.
- Tilt and rotate the skillet to allow the uncooked egg to flow into empty spaces.
- When eggs are almost set, add filling to half of the omelette.
- Place a spatula under the unfilled half and fold over.
Tips to make the perfect omelette
- Preheat your pan before adding the oil or butter. You want to hear the eggs sizzle when they hit the pan.
- 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.
- Tilt the egg mixture in the pan to ensure even, full-pan coverage. It helps to continuously do this as the eggs are cooking.
- 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
- Veggie Stuffed Omelette
- Souffle Omelette
- Indian Omelette
- Mushroom Spinach Omelette
- Smoked Salmon Omelette
- Asparagus Goat Cheese Omelette
- Parmesan Herb Omelette
Frequently asked questions
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.
Gently so as to avoid overcooking. Try warming in 30-second intervals in the microwave.
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.
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!
For more cooking resources, check out:
- How to Boil Eggs
- How to Poach an Egg
- How to Make Beet Pickled Eggs
- How to Air Fry Eggs
- How to Make Oatmeal
- How to Cook Asparagus
- How to Cut Green Onions
- How to Cut an Avocado
- How to Cut a Head of Lettuce
- How to Cut Cauliflower into Florets
- How to Caramelize Onions
If you found this cooking resource for How to Make an Omelette helpful or if you tried any recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! We would love to hear about your experience with this technique. And if you snapped some shots of it, share it on Instagram or our Facebook Group!
How to Make an Omelette
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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Loved this! They turned into scrambled eggs because my technique of bringing it into the middle needs a lot of work (would love more tips on how to keep the shape). Honestly the best scrambled eggs I’ve ever made – restaurant quality – thank you! Love your recipes ❤️
Thank you! Still glad you enjoyed the taste! For the shape, make sure you move it to the middle early on when it’s still liquidy.