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 my hope is that it will be in yours too. It’s hands down my favorite method for how to make an omelette. I love it because the results are fantastic (think fluffy, tender, just-set eggs), but it’s easy to master. With a little practice, you’ll be able to pull off a perfect omelette every time!
Make one for a hearty breakfast, or whip one up for a quick and easy lunch or dinner. The beauty of this omelette recipe is that it’s a delicious option for any meal. Plus, you can stuff it with whatever you like. Go all out with seasonal veggies, 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 use a different method that’s common in the US. Instead of beating the eggs, I form curds by pulling cooked egg from the edges of the pan into its center with a spatula. It yields a delicious omelette, and I’ve found it to be a bit 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 pinch of 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 coat the bottom with butter or oil.
Then, pour in the egg mixture. Reduce the heat to medium-low. Cook without stirring until the edges of the eggs just begin to set, about 10 seconds.
Use a spatula to work around the edges of the omelette, dragging the cooked egg into the center of the pan. Let the uncooked egg flow to the edges of the pan. Tilt the pan as needed to direct the runny egg.
Repeat until the uncooked egg begins to thicken and move more slowly to the edges 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 mostly set. Then, add your desired fillings to one side of the eggs.
Fold to close and cook until the eggs are just set. Remove from the heat, season to taste with salt and pepper, and serve!
Omelette Recipe Tips
- Pick the right pan. When you’re choosing what pan to use for this recipe, you’ll need to consider two factors: size and pan type. The size will determine the thickness of your omelette. For a 2-egg omelette, you’ll need an 8-inch skillet. I also recommend using a nonstick pan here. Most are fairly lightweight and easy to lift and tilt as you cook, unlike heavier stainless steel or cast iron. Plus, the nonstick surface makes it SO much easier to cook a fluffy, intact omelette.
- And then preheat it. 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 fluffy curds. Reducing the heat helps the eggs cook through without browning.
- Work quickly. Eggs cook fast! In order to cook an omelette with fluffy curds and minimal browning, you’ll need to move the eggs almost constantly until the bottom of the omelette is set.
- When the uncooked egg starts to thicken, gently spread it in an even layer. You won’t end up with a pool of raw egg in the middle of your omelette, and it’ll have a more uniform round shape, ideal for enclosing your favorite omelette fillings.
Omelette Recipe Variations
So, you learned how to make an omelette. Now for the fun part: filling it!
You can use almost any cooked veggie, fresh herb, or cheese here. Have fun creating a delicious filling with your favorite ingredients!
Want some ideas to get started? Here are a few filling combos I love:
- Sautéed asparagus, avocado, pea shoots, and feta or goat cheese (pictured here)
- Sautéed spinach, sautéed mushrooms, and Swiss cheese
- Diced bell peppers, onion, and cheddar cheese
- Roasted tomatoes, basil, and fresh mozzarella
Or make a simple cheese omelette filled with a few tablespoons of ricotta. Top it off with a sprinkle of fresh dill, parsley, or chives.
More Favorite Egg Recipes
If you loved learning how to make an omelette, try one of these yummy egg recipes next:
- How to Make A Frittata
- Spinach Quiche
- Baked Eggs
- Poached Eggs
- How to Fry An Egg
- Hard Boiled Eggs
- Soft Boiled Eggs
- Or any of these 25 Best Egg Recipes!
- 2 large eggs
- Sea salt and freshly ground black pepper
- Butter or extra-virgin olive oil, for the pan
- Desired fillings, find suggestions in the blog post above
- Crack the eggs into a medium bowl and whisk until the egg 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 the edges just 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 uncooked egg run to the outside of the pan, tilting the pan as necessary. Continue until the uncooked egg thickens and fills in the edges of the omelette slowly, then use the spatula to gently smooth the raw egg into an even layer.
- Cook without stirring until the omelette is mostly set, then add your desired filling on one side and fold the other side over it. Cook until the eggs are just set. Remove from the heat, season to taste with salt and pepper, and serve.