How to Make an Omelette

One day, after nearly 10 years of marriage, I made a shocking discovery: I didn’t know how to make an omelette! So, I waited until my family was all busy, hid away with my laptop and did something I’m ashamed to admit. I googled it!

It’s shockingly easy, and surprisingly, I’m not the only one who doesn’t know how to make this scrumptious, filling dish.

So come with me and I’ll show you how to make an omelette. This is a safe zone. We don’t judge anyone here.

How to make an Omelette

First let me start off by saying there are a few ways to spell omelette/omelet/omellet/om… You get the idea. However you spell it, it tastes the same. I’ll use spellings interchangeably so as not to show favoritism to one particular spelling.

Also, there is no recipe attached to this tutorial. It’s not really a recipe kind of dish. If having no measurements makes you nervous, invite a friend over and let them cook it for you. 🙂

The thing to remember with omelets is that you can’t make them in mass quantity. You make one at a time per pan. If you have two pans, you double the number of omelets you make! See how easy this is? Also, if you have kiddos, they’ll eat a smaller omelet than you. For children, use one egg. Adults, use two.

The beautiful part about that is it makes this dish versatile for your family size. Are you a family of one? Perfect! This is the dish for you. Have a bigger family? Get more pans to cook multiple omelettes at one time.

One more reason to love omelets (as if you need another): you can make this dish for literally any meal of the day. Sweet!

First, get your ingredients ready.

Omelets cook fast, so have all your fillings ready before you start cooking! These can include:

Grated cheese
Chopped tomatoes
Cheese
Sliced avocado
Bell pepper
Green onion
Sour cream
Cheese
Salsa
Sliced mushrooms
Olives
Bacon pieces
Sausage
Cheese
Zucchini
Onion
Pico de Gallo
Did I mention cheese…?

Next, get a 6 inch pan and put it over med-low heat. Coat the bottom and sides with butter or non-stick spray. Crack the eggs in a small bowl. Pour in 1 TBSP of milk. I usually eyeball that step. Use a wire whisk and mix quickly for about two minutes. The egg mixture will start to bubble and froth. The longer you whip, the fluffier the omelet will be. Pour the whipped egg into the pre-heated pan.

The egg will cook and turn light yellow/white and will bubble up through the top layer of liquid egg. This takes just a few minutes, so watch it.

Once the egg is pulling away on the sides, it’s ready to be flipped. Don’t be nervous, it’s not that hard. And luckily, omelets are pretty forgiving.

Carefully, slide a large spatula around the edge of the omelet to separate it from the pan. Slide your spatula under the middle of the omelet and flip it over in the pan.

Now work your filling magic. Add whatever you’d like to your omelet. I usually just put mine to one side, but do whatever makes you happy. As you can see in the picture below, my hubs likes to put stuff on both sides. Kind of a PB&J approach.

After about a minute, use the spatula to fold the side of the omelet over.

Let it sit for another minute before sliding it onto a plate and starting on the next one. Keep your heat lower to avoid scorching the second omelette as it goes in the pan.

I have a family of four, so I get two pans going. Little one for the littles, big one for the adults. Omellettes cook so fast that the first ones aren’t even cold by the time the second round is done.

And that’s it. Now you know how to make an omelet. Seriously, my mouth is watering just looking at these pictures. I think I know what I’m having for breakfast/lunch/dinner/snack today.

 

Enjoy! Go impress some friends by offering to serve them gourmet omelettes for dinner! 🙂

What are your favorite omelet fillings?