How to Make an Omelet

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How to Make an Omelet

Last updated on June 21st, 2020

Making an omelet at home is not difficult. You can make an omelet with a few simple steps in minutes. If you can make scrambled eggs, you can make an omelet. Here is a step by step guide on how to make an omelet.

You should always make an omelet in a nonstick pan. The best choice for a 2-egg omelet is an 8-inch omelet pan, when especially when you are first learning. You can use any nonstick sauté pan as long as it’s round with sloped sides and between 6 inches and 10 inches in diameter.

Ingredients

  • 2 eggs
  • 2 tablespoons whole milk or water
  • 2 tablespoons clarified butter (to taste)
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 to 1/2 cup filling of your choice such as shredded cheese, finely chopped ham, baby spinach, Sautéed mushrooms, Diced and sautéed onion, Chopped, cooked bacon

Steps to Make It

  1. Gather the ingredients.

  2. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  3. Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-low heat until it melt.

  4. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk until blended.

  5. When the butter in the pan is hot enough, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.

  6. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.

  7. Your eggs should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

  8. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

  9. Spoon your filling across the center of the egg in straight line.

  10. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown.

  11. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.