Learn how to make an omelette with this easy recipe. There’s nothing like a perfectly made omelet to start off your day!
Fluffy and tender with an endless assortment of fillings, the omelet is a breakfast classic that never goes out of style!
No Fuss, All Fluff: A Perfect Omelette
- This easy recipe shows you how to make an omelette at home.
- With step-by-step instructions below and a little patience, practice, and the perfect pan, restaurant-quality omelets are easy to make.
- Omelettes aren’t just for breakfast, they’re great for light and healthy lunches and dinners.
- They are budget-friendly; fill them with your favorite additions, veggies, and cheeses!
- Healthy, delicious, and fast, omelets are always in season.
Ingredients To Make an Omelette
Eggs – Regular large eggs are my go-to but you can use all egg whites or a carton of liquid eggs if desired.
Butter – For the best flavor, you’ll want to add butter to the pan (in place of oil)
Cheese – Cheddar cheese has a sharp flavor and melts perfectly into an omelet. Try any cheese blend or uplevel this basic omelet recipe with fancy cheeses like brie, feta, or goat cheese.
Add-Ins – Omelets are perfect for add-ins like meats, veggies, and cheeses. Use precooked meats like bacon bit, diced ham, or chorizo and pan-fry any veggies like mushrooms, tomatoes, spinach, onions, or bell peppers first.
How to Make an Omelette
- Whisk uncooked eggs and seasonings until the batter is a pale yellow.
- Melt butter in a nonstick skillet over medium heat and pour eggs into the pan.
- Loosen the edges of the omelet with a spatula and cook until the eggs are barely set. Add cheese, cover, and cook until the cheese is melted.
- Fold one half of the omelet over and serve immediately.
Tips To Make a Fluffy Omelette
- Whisk: Whisking is important to making a perfect omelet. It incorporates air for a fluffy result. The uncooked eggs should be a uniform pale yellow color.
- Pan size: Use a small 6-inch nonstick frying pan. The right-sized pan keeps the omelet from being too thin.
- Temperature: Cook omelets over medium or medium low heat, an omelet should not have any browning. Medium-high heat it too high on most stovetops.
- Tilt & lift: Lift the edges of the omelet and tild the pan to let the raw eggs run under, there is not need to flip the omelette over.
- Cook add-ins: This is a basc omelette recipe but you can add any type of fillings. As the fillings are only heated through, ensure any meats ro vegetables are cooked before adding.
More Ways to Cook an Egg
Eggs are the unspoken heroes of breakfast! Discover a world of cooked eggs that goes way beyond your regular sunny-side-up!rnrnrnrn
Did your family enjoy this Omelette recipe? Please leave a comment and a rating below!
How to Make an Omelette
Equipment
Ingredients
- 2 large eggs
- 1 tablespoon milk or water, optional
- salt and black pepper to taste
- 1 tablespoon butter
- ½ cup shredded cheddar cheese
- toppings as desired
Instructions
- In a small bowl, whisk together 2 eggs, a splash of milk, and a pinch of salt & pepper. Ensure the yolks are completely incorporated. Set aside.
- In a 6-inch skillet on medium-low heat, melt the butter. Pour in the egg mixture and cook for 1 to 2 minutes.
- Use a spatula to gently lift the edges of the omelette and move the cooked parts away from the edges, tilting the pan to allow the uncooked egg to flow underneath. Repeat until the eggs are nearly set, forming an even layer.
- Once the eggs are almost set, sprinkle with ½ cup cheddar cheese and any other toppings. Cover the skillet, and cook for about 3 minutes until the top sets and cheese melts.
- Fold the omelette in half and serve immediately.
Notes
- Whisk the eggs so they are an even pale yellow color, you should see no bits of yolk or white.
- Lower heat ensures a soft, evenly cooked omelette without browning.
- Have all your toppings prepared (and pre-cooked) beforehand for easy and quick addition.
- A non-stick skillet is ideal for easy flipping and serving.
- If you’d like a 3-egg omelette, increase the cooking time as needed.
- Perfecting a perfect omelette takes practice.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
really yummy thank you
So glad you enjoyed it!
at your breakfast fluffy omelette recipe in the picture of the ingredients it shows a couple of milk but nowhere in the context of the recipe does it say anything about adding milk. could you please advise and then I will rate on the results
Milk is the second ingredient in the recipe and used in step 1 of the recipe. You may be looking at the overview, the full recipe is just above the comments or you can use the “JUMP TO RECIPE” button at the top of the page.
This is the best and easiest omelette recipe! Follow instructions exactly as written and you’ll have made the perfect, most delicious omelette! ❤️
I am so glad you enjoyed this recipe Maureen!
Most helpful directions I’ve ever used! Turned out perfectly! Thank you!
Well didn’t you just make my day Angela! So happy to hear that!
Thanks for this recipe and tutorial. I am as old as dirt and had been afraid to make an omelet after a few bad tries. It came out almost as good as a restaurant would do. So excited I can now make omelets!
So happy to hear this recipe was a success for you, Julie!
Wonderful instructions on how to make the base of an omelette. I used 3 yolks and 1 white, cooked over avocado oil rather than butter. Then added cooked onions, mushrooms, garlic and basil for the toppings and tried nutritional yeast towards the end of cooking rather than cheese. It was delicious. :D
My mouth is watering just reading that description, thanks for sharing!
Excellent recipe and directions. I would suggest that sometime you try using olive oil to cook an omelet (or use half olive oil/half butter. It’s amazing how fluffy the omelets turn out.
That’s a great idea, Steve!
I really like your recipes!
Thank you. I love omelets but never could cook one to come out right. I’ve been doing it wrong the whole time. Your recipe gave me the perfect omelet.
Yay, I’m SO happy to hear that Shirley!