Learn how to make an omelette! This simple recipe is easy to master, and it’s delicious with any filling you like. Try fresh herbs, vegetables, or cheese!
This omelette recipe is a staple in our kitchen, and I hope it is in yours too. This is my favorite way to make an omelette. I love it because the results are incredible (think soft, fluffy, just set the eggs), but it’s easy to master. With a little practice, you’ll be able to get a perfect omelette every time!
Make one for a hearty breakfast, or prepare one for a quick and easy lunch or dinner. The beauty of this omelette recipe is that it is a delicious choice for any meal. Plus, you can put it on anything you want. Use seasonal vegetables, or keep it simple with a filling of fresh herbs and cheese. Either way, I think you’ll love it!
How to Make an Omelette
The traditional French technique for how to make an omelette involves agitating the eggs with a fork as they cook to form pillowy curds. In this basic omelette recipe, I used a different method that is common in the US. Instead of beating the eggs, I form curds by pulling the cooked egg from the sides of the pan into its center with a spatula. This produces a delicious omelette, and I find it a little more foolproof than the classic approach.
Here’s how it goes:
First, beat the eggs. Crack them into a medium bowl and whisk to combine the egg whites and yolks. Season with a little salt.
Next, heat the pan. To make a 2-egg omelette, you’ll need an 8-inch skillet, preferably nonstick. Heat it over medium heat, and then brush the bottom with butter or oil.
Then, pour in the egg mixture. Reduce heat to medium-low. Cook without stirring until the edges of the eggs begin to set, about 10 seconds.
Using a spatula to hold the sides of the omelette, drag the cooked egg into the center of the pan. Allow the raw egg to run down the sides of the pan. Tilt the pan as needed to direct the runny egg.
Repeat until the raw egg begins to thicken and move more slowly to the sides of the pan.
At this point, use your spatula to gently smooth the raw egg into an even layer. Cook without stirring until the eggs are almost set. Then, add your desired filling to one side of the eggs.
Fold to close and cook until the eggs are set. Remove from heat, season with salt and pepper to taste, and serve!
Omelette Recipe Tips
- Choose the right pan. When you’re choosing which pan to use for this recipe, you need to consider two factors: size and type of pan. The size will determine the thickness of your omelette. For a 2-egg omelette, you’ll need an 8-inch pan. I also recommend using a nonstick pan here. Most are relatively light and easy to lift and tilt as you cook, unlike heavier stainless steel or cast iron. Plus, the nonstick surface makes it easier to cook fluffy, whole omelettes.
- And then heat it up. You want the pan to be hot when you add the eggs—they should sizzle when you pour them in. Then, immediately reduce the heat to medium-low. Starting the omelette on a hot surface will help it cook quickly and form soft curds. Reducing the heat helps the eggs to cook without becoming soggy.
- Work quickly. Eggs cook quickly! In order to cook an omelette with soft curds and minimal browning, you will need to move the eggs almost constantly until the bottom of the omelette is set.
- When the raw egg starts to thicken, gently spread it in an even layer. You won’t have a pool of raw egg in the middle of your omelette, and it will have a more uniform round shape, perfect for enclosing your favorite omelette fillings.
Omelette Recipe Variations
So, you learned how to make an omelette. Now for the fun part: fill it out!
You can use almost any cooked vegetable, fresh herb, or cheese here. Have fun creating delicious stuffing with your favorite ingredients!
Want some ideas to get you started? Here are some filling combos I like:
Or make a simple cheese omelette topped with a few tablespoons of ricotta. Top it with a sprinkling of fresh dill, parsley, or chives.
More Favorite Egg Recipes
If you love learning how to make an omelette, try one of these delicious egg recipes next:
Learn how to make an omelet! It’s quick, easy, and delicious for any meal of the day. The filling options here are endless. Find my favorites in the blog post above!
- 2 large eggs
- Sea salt and freshly ground black pepper
- Butter or extra-virgin olive oil, for the pan
- Desired filling, find suggestions in the blog post above
Crack the eggs into a medium bowl and whisk until the whites and yolks are well combined. Season with salt.
Heat an 8-inch nonstick skillet over medium heat. Add a small pat of butter or a drizzle of olive oil to the pan and swirl to coat the bottom. Pour the eggs into the pan and reduce the heat to medium-low. Cook without stirring until edges begin to set, about 10 seconds. Working around the edges of the omelette, use a spatula to quickly push the cooked egg toward the center of the pan. Let the raw egg run out of the pan, tilting the pan as needed. Continue until the raw egg thickens and slowly fills the sides of the omelette, then use the spatula to gently smooth the raw egg into an even layer.
Cook without stirring until the omelette is almost set, then add your desired filling to one side and fold the other side over it. Cook until the eggs are just set. Remove from heat, season with salt and pepper to taste, and serve.