How To Make An Omelette
Wondering how to make an omelette that’s pillowy, perfectly folded, and has just the right amount of filling? Well, trust me when I say this is a simple, no-fuss method that works every time. And if you need some filling ideas – I’ve got several delicious options that’ll please breakfast enthusiasts.
Simply put, omelettes are a brunch-worthy way to load up an egg-citing breakfast. You can toss in your favorite veggies, meats, cheeses, and even sauces. Or if you’re like me, treat this as an experimental fridge clean-out like my spring vegetable frittata or egg muffins. These somehow always become my favorite flavor combinations!
Now, I know omelettes can be a bit intimidating if you’ve never made them before. But fret not my friends! My method removes the excess stirring you’ll find on some recipes, and simplifies it down to 3 easy steps. Whisk, cook, and fold – that’s it! Trust me, you’ll be an omelette expert in no time.
What You Need For The Perfect Omelette Recipe
A basic omelette recipe is shockingly easy – you just need oil to coat the pan, eggs, and a little salt and pepper. But omelettes are so much more fun when you fill them up!
- Oil: To coat the pan you can use olive oil, avocado oil, butter, ghee, or my personal favorite – bacon grease!
- Salt and Pepper: A pinch of kosher salt does wonderful things for the egg mixture – from seasoning the eggs just right to creating an even fluffier texture.
- Eggs: Just 2 large eggs are needed for cooking up the perfect omelette with an 8-inch pan. If you’ve got a 10-inch pan, 3 eggs are ideal.
- Filling: The world is your oyster when it comes to omelette fillings! My go-to is a bell pepper, spinach combo with a sprinkle of microgreens on top. But I’ve got tons more deliciously savory ideas listed out below.
Find the printable recipe with measurements below.
How To Make An Omelette
Before we start cooking, make sure you’re using an 8-inch non-stick pan (which has an interior diameter of 6-inches). The nonstick coating makes it a cinch to fold the omelette into a half moon shape.
- Saute the filling. Before you actually make the omelette, you’ll need to saute your choice of filling (I’ve listed out options below). Then set the filling aside on a separate plate.
- Make the egg base. Whisk the eggs, salt and pepper in a medium bowl until lightly fluffy. And if you’re wondering why you should salt beforehand – I’ve got a quick explanation down below!
- Cook the omelette base. The key to the perfect omelette is cooking low and slow! So heat the oil or butter over medium-low heat, then pour the egg mixture into an even layer. Turn the heat to low, and let it cook without poking or prodding for 2 to 3 minutes.
- Add in the good stuff. Pile the filling onto one side of the omelette. Then gently fold the other half over and slowly slide the omelette onto a plate. Breakfast is served!
Omelette Filling Ideas To Get Excited About
Ratio is key when it comes to an omelette filling. I find that 1/4 cup to 1/2 cup of filling works perfectly with a 2-egg omelette. Anything more than that and you’ll struggle to fold the other half of the omelette over.
Here’s a few of my favorite omelette fillings…
Spinach Mushroom Omelette: This combo of spinach, mushroom, onion, and goat cheese is a fan favorite around here. Plus, it’s great one to reference if you’ve got that box of leafy greens you need to use up before it starts wilting.
Western Omelette: An omelette that’s the definition of a classic American brunch! It’s loaded with bell peppers, onions, diced ham, and Monterey Jack cheese – although, you can use any of your favorite cheeses (I used Parmesan in the video below).
Tuscan Omelette: Taking inspiration from my favorite meals in Tuscany, this omelette is filled with sundried tomatoes, yellow onion, basil pesto, spinach, and a crumbled feta cheese.
A Few Questions Answered
Fun fact – salt plays an important role when it comes to tender eggs. When you cook eggs, the heat causes the yolks to draw tighter and tighter together. But a little salt whisked in before cooking keep the eggs moist and fluffy.
While it’s not necessary, you can add a splash of water or milk into the egg mixture to create a more pillowy texture.
How To Store Leftover Omelette
Can’t finish your omelette? Store the second half for the next morning. Or want to meal prep this? No problem! Here’s a few ways to go about it.
- To store: Store leftovers in an airtight container in the fridge for 3 to 4 days.
- To freeze: Yep, you can freeze this! Just store in a freezer safe container for up to 3 months. This will definitely come in handy when you need a speedy breakfast.
- For reheating: Let it defrost for a bit at room temperature, then pop it into the microwave. Cover and cook for 1 to 2 minutes, or until it’s warmed through.
How To Make An Omelette Recipe Video
Need some visual guidance on how to make an omelette? Follow along with me in the video below!
More Egg(y) Breakfast Ideas
If you love eggs as much as I do, I’ve got an entire roundup of egg recipes that will show you how to get creative with them. But here’s a favorites to start off with!
Say goodbye to sad-looking omelettes with this foolproof recipe (plus tasty filling ideas). If you make any of these for breakfast, I’d love to hear what you think in a comment below!
How To Make An Omelette (Super Easy)
Recipe Video
Ingredients
Base Omelette Recipe
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil, butter, or bacon grease
Spinach Mushroom Omelette
- ½ cup sliced cremini mushrooms
- ½ cup loosely packed baby spinach
- ¼ cup diced yellow onion
- 1 tablespoons crumbled goat cheese
Western Omelette
- ¼ cup diced ham
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced red onion
- 1 tablespoon shredded Monterey Jack cheese
Tuscan Omelette
- ½ cup loosely packed kale or spinach
- ¼ cup diced yellow onion
- ¼ cup chopped sundried tomatoes
- 1 tablespoon basil pesto
- 1 tablespoon crumbled feta cheese
Instructions
- In a small bowl, whisk the eggs, salt, and pepper together until lightly frothy.
- In an 8-inch non-stick pan, heat the oil over medium-low heat. Pour in the eggs and tilt the pan to make sure they're evenly spread out, then turn the heat down to low. Cook the omelette for 2 to 3 minutes, or until the edges are cooked through and the top is slightly wet but not runny.
- If you'd like to add filling, add it to half of the omelette. Then use a spatula to fold the empty half on top and slide the omelette onto a plate. Garnish with chopped herbs.
Lisa’s Tips
- If you struggle with the bottom of the omelette cooking faster than the top make sure your stove heat is set to the lowest setting (sometimes that means shifting to a smaller burner for your pan). You can always add a lid as well – that will help to cook the top faster!
- The nutritional information listed is just for the basic omelette recipe.
I really enjoyed that, Lisa! The tips were massively useful. I recommend checking out these tips! LOVE IT 😋😋😋
Looks great
An excellent resource for a foodie like me. I love exploring new cultures, making new recipes, trying out new cuisine.
Now more than ever while stuck at home, I am appreciating this helpful list so much more. Thanks.
What is your choice of job-stick pan? Any recommendations?
You can find all the pans I use in my cookware post + video :)
After reading this and seeing the video, I decided I am going to buy a non-stick pan. Just to use for omelets. Which type do you recommend?
Hi Amy – I actually have a post about my favorite pots and pans to use! You can search for it on the website.
For the first time ever, my attempt at making an omelet did not end in me making scrambled eggs! I was so proud of my mushroom omelets! It looked picture perfect, tasted fluffy and light, and was so easy to make! Lisa, I know how to cook because of your wonderful recipes and tips! Nothing is too simple or basic so keep all the amazing recipes coming!
Thrilled to hear your omelette turned out perfectly Mary!
I echo what Mary said.
This slightly chilly morning, I made mushroom onion goat omelette without the spinach (I am scared of boxed spinach leaves in concerns of they going bad so quickly). Ahhh, the omelette topped with chunky salsa was divine. Inexpensive quick breakfast to make. Thanks, Lisa.
Absolutely perfect. I love the Tuscan combination the best. So delicious. I’ve made it many times already.
Happy to hear you’re loving the Tuscan omelette! Stay tuned for more flavor variations later this year 😊
LOVE your wonderful recipes!!!
I use organic coconut oil to cook omelets. The taste is light and delicious
Glad your omelette turned out perfectly!
It’s been a long time of flopping omelettes! Well no more my friend! Cannot wait to try this over the weekend. Thank you for such great videos, amazing content, I can’t wait to preorder your book!
Excited for you to whip up some amazing omelettes Julia!
Hi Lisa,
I was looking for your video on how to make an omelette and I could not find it.
Diane
Hi Diane – Thanks for pointing that out! We just fixed it :)