The perfect omelet can seem tantalizingly out of reach, even for great chefs. But that shouldn’t stop you from trying. And while it may take years before you can churn out one worthy of a food magazine cover, it won’t take long until you’ve got a new filling, comforting breakfast dish in your repertoire. As the saying goes, you have to break a few eggs to make an omelet, but this simple recipe minimizes the mess while maximizing the flavor. One thing I can’t stress enough though: make sure those delicious fillings are pre-cooked. Nobody wants a watery omelet.
- 2 large eggs
- 2 tablespoons milk or water
- Salt and pepper to taste
- Filling of your choice (such as cheese, vegetables, ham, mushrooms, etc.)
- Cooking oil or butter for greasing the pan
- Fresh herbs for garnish (optional)
Step 1: Prepare the filling.
- Chop and prepare the filling ingredients of your choice. This can include vegetables, cheese, ham, mushrooms, or any other desired ingredients. Ensure they are cooked or prepped before starting the omelet-making process.
Step 2: Beat the eggs.
- In a mixing bowl, crack the eggs and add the milk or water. Season with salt and pepper to taste. Whisk or beat the eggs until the yolks and whites are fully combined and slightly frothy.
Step 3: Preheat the skillet.
- Place a non-stick skillet or omelet pan over medium heat. Allow it to heat up for a minute or two.
Step 4: Grease the pan.
- Lightly grease the pan with cooking oil or butter to prevent sticking and help with easy flipping of the omelet.
Step 5: Pour the egg mixture into the pan.
Once the pan is hot, pour the beaten egg mixture into the skillet. Allow it to spread evenly over the surface.
Step 6: Cook the omelet.
- As the eggs start to cook, gently lift the edges with a spatula or omelet flipper and tilt the pan to let the uncooked egg flow underneath. Continue doing this around the edges until most of the egg is set, but the top is still slightly runny.
Step 7: Add the filling.
- Sprinkle the prepared filling ingredients evenly over one side of the omelet. Be careful not to overfill, as it may make it difficult to fold.
Step 8: Fold the omelet.
- Using the spatula, carefully fold the empty side of the omelet over the side with the filling, creating a half-moon shape. Press down gently to seal the omelet.
Step 9: Cook for a little longer.
- Cook the folded omelet for another minute or so to allow the filling to warm up and any remaining egg to set. You can gently press down on the omelet with the spatula to ensure it is cooked evenly.
Step 10: Transfer and serve.
- Slide the cooked omelet onto a plate, folding it in half if necessary. Garnish with fresh herbs, if desired. Serve the omelet immediately while it’s still warm.
If you enjoyed this article or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other cooking lesson articles I’ve created – here.