An omelette seems fancy but really it’s an easy way to cook your morning eggs!
In just a few easy steps, you can have a light fluffy omelette filled with your favorites from cheese and ham to spinach or even leftover taco meat!
Any Time of Day
If you love fluffy omelets from a diner I have great news… it’s easy to recreate this breakfast at home! Don’t stop at breakfast, they make a great lunch or quick dinner too!
What’s in an Omelet?
EGGS Naturally, eggs are the key ingredient in an omelet.
A bit of milk/water is optional but I find it helps the eggs whisk nicely and keeps the omelette a little bit softer. Many people make (and prefer) omelettes with just eggs.
Be sure to use real butter for frying!
ADD-INS Omelettes are perfect for add-ins like meats, veggies, and cheeses. Precook meats or steam or panfry veggies before starting with the eggs.
Tips for Perfect Omelets
- Whisk lots. Whisk very well, the egg mixture should be a consistent color with no visible bits of egg yolk or whites.
- Use the right pan. Use a small pan for an individual omelette, if it’s too large it will be too thin. The pan is what gives the omelet its signature shape.
- Not too much heat. Cook over medium heat (with real butter). You want the omelette to cook but not brown.
- Add extra eggs. You can follow the recipe below with up to 3 eggs (no other changes needed).
- If cooking for a crowd, you might like to consider a frittata (which is similar to an omelette).
- Pre-cook add ins. Ensure meats and veggies are pre-cooked when adding to the omelette, they will basically heat but not cook in the eggs.
How to Make an Omelet
Making a restaurant-worthy omelette is super easy. It’s all about the timing.
- Beat the eggs, milk (if using), salt, and pepper until it is a consistent soft yellow color. You shouldn’t be able to see any bits of whites or yolks.
- Melt butter in a 6” skillet, cook on medium heat. Add the egg mixture.
- Let it cook about 1 minute. Run a spatula around the rim of the skillet to loosen the edge and tilt the pan all around so the uncooked eggs run under the cooked eggs.
- Once eggs are barely set, add cheese (& other add-ins). Cover omelet with a lid and continue to cook until set and cheese is melted.
- Gently fold one half of the omelet over the other with the spatula & serve immediately.
Nearly anything can go into an omelet but here is a list of the most popular ones!
VEGGIES Tomatoes, mushrooms, spinach, onion, bell peppers, and asparagus are favorites!
CHEESE Any shredded or crumbled cheese (cheddar is my favorite).
Basic Egg Favorites
- How to Make Poached Eggs
- Classic Deviled Eggs Recipe
- Air Fryer Eggs (Boiled Eggs)
- Instant Pot Hard Boiled Eggs
- Best Egg Salad Recipe
- Easy Baked Eggs
- Our Favorite Shakshuka – serve for breakfast, lunch, or dinner
- Make Ahead Egg Muffins
- Sausage Cheddar Breakfast Strata – a one dish wonder
- Instant Pot Egg Bites – freezer friendly
- Homemade Eggs Benedict – perfect for brunch
- Breakfast Tacos – a great make-ahead breakfast
How to Make an Omelette
- 2 large eggs
- 1 tablespoon milk or water, optional
- salt & pepper to taste
- 1 tablespoon butter
- ½ cup cheddar cheese shredded
- toppings as desired
Beat eggs, milk, and salt & pepper with a fork until the yolks are completely incorporated. Set aside.
Melt butter in a 6” skillet over medium medium-low and add egg mixture. Allow to cook about 1-2 minutes.
Gently run a spatula along the edges moving the cooked egg away from the edges while tilting the pan and letting the raw egg run underneath the cooked egg. Repeat as needed until the eggs are almost set.
Once the eggs are almost set, add cheese (and other toppings as desired) and cover.
Cook until the top is set and cheese is melted, about 3 minutes.
Fold in half and serve.