How to Make an Omelet
Making the perfect omelet is easier than you might think! Learn how to make an omelet, plus delicious filling ideas.
If you often order an omelet when you go out to breakfast, you’ll be pleasantly surprised at how easy it is to make an omelet at home. An egg omelet is a satisfying breakfast that won’t leave you hungry again right away. With so many filling options, this easy breakfast recipe never gets boring! Omelets are a great way to use up leftover veggies in the fridge. They make it easy to sneak in a serving of vegetables at breakfast – a great way to start the day!
French Omelette vs. American Omelet
A French omelette has a lighter texture and is rolled into a cylinder before serving. The eggs are often left slightly undercooked in a French omelette. An American omelet is fully cooked and often browned a bit on the outside. It is folded in half and can contain more filling than a French omelette. This recipe makes an American-style omelet.
The two spellings omelet and omelette are often used interchangeably, with omelet being the American English spelling and omelette being the French spelling, also used in British English.
Using the right pan is key to making a great omelet. To make a 2 egg omelet, you’ll need an 8-inch nonstick skillet. It’s important to use a nonstick pan to keep the eggs from sticking.
Ingredients You’ll Need
This recipe starts with three basic ingredients: eggs, salt and butter. Then you can add whatever fillings you enjoy.
- Eggs: Use two large eggs to make a single serving omelet.
- Salt: A pinch or two of salt enhances the flavor of the eggs.
- Butter: For flavor and to keep the eggs from sticking to the pan.
- Fillings: There are so many options for omelet fillings. Here I’ve used red bell peppers, red onion and cheddar cheese. I’ve shared some more filling ideas below.
How to Make an Omelet
First, decide which fillings you will use. If you’re using vegetables that will require pre-cooking, such as bell peppers, onions or mushrooms, give them a quick sauté in a little olive oil.
Then crack the eggs into a small bowl. Add a pinch or two of salt and whisk vigorously until the whites and yolks are completely combined. Whisking also incorporates air into the eggs, making them fluffier.
Heat the butter in an 8-inch nonstick skillet over medium-low heat. Use a small spatula to spread the butter over the bottom and sides of the pan.
Pour the eggs into the skillet and let them cook for 1 minute without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
Let the omelet continue cooking until the top is mostly set, reducing the heat to low if the bottom is browning too much before the top cooks to your liking.
Add your fillings of choice on top of one side of the omelet. Then fold the other side on top of the fillings. Slide the omelet onto your plate and enjoy!
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- Use the right size pan, and make sure it’s nonstick. If the pan is too big, the egg layer will be too thin. An 8-inch nonstick skillet is perfect.
- Reduce the heat under the pan if you find that the bottom of the omelet is browning before the eggs on top are set.
- You can cover the pan with a lid as needed to finish cooking the top of the omelet.
- Don’t walk away. Making an omelet takes just a few minutes, and you’ll want to watch it closely so that it doesn’t burn or overcook (no one wants dry, rubbery eggs).
- Pre-cook your filling ingredients as needed. Or use leftover sautéed or roasted vegetables. Some fillings, like fresh spinach, tomatoes and herbs, can be added to the omelet without cooking.
- Not just for breakfast! An omelet, served alongside a green salad, makes a delicious lunch or light dinner.
Omelet Filling Ideas
- Veggie and Cheese: Sautéed red onion, bell pepper and zucchini plus cheddar, Monterey jack, feta or goat cheese.
- Spinach and Mushroom: Sautéed mushrooms, fresh or sautéed spinach and crumbled feta cheese or shredded Gruyère.
- Denver Omelet: Sautéed onion and green bell pepper, diced cooked ham and shredded cheddar cheese.
- Avocado, Tomato and Cheese: Sliced avocado, fresh cherry tomato halves, shredded cheddar cheese and chopped fresh chives or other fresh herbs.
- Bacon and Cheese: Crumbled bacon and shredded cheddar.
More Egg Recipes for Breakfast
Here are more breakfast recipes that feature eggs as a main ingredient.
How to Make an Omelet
- 2 large eggs
- 1-2 pinches salt, to taste
- ½ tablespoon butter
- filling ingredients as desired, see notes below, such as cooked vegetables, cheese, fresh herbs, avocado, etc.
- If you are filling your omelet with vegetables that require pre-cooking (such as onions or bell peppers), sauté/cook those first and then set aside.
- Crack the eggs into a small bowl, add a pinch or two of salt, and whisk vigorously, until the eggs are completely combined and uniform.
- Heat the butter in an 8-inch nonstick skillet over medium-low heat. Once the butter has melted, use a small spatula to spread it out over the bottom and sides of the pan.
- Pour the eggs into the skillet and let cook for 1 minute, without disturbing them. Once the eggs start to set around the edges, use a small spatula to carefully lift one edge of the omelet a bit, tilting the pan, so that the wet eggs can run over the edge and underneath the omelet. Repeat this a few more times, around the edges of the omelet, until no more liquid eggs are left on top of the omelet.
- Let the omelet continue cooking until the top is mostly set, reducing the heat to low if you feel that the bottom is browning too much before the top cooks to your liking. If needed, you can cover the pan with a lid to help the top cook through.
- Add your desired filling ingredients on one half of the omelet. Fold the other side over to fold the omelet in half. Slide it onto your plate and enjoy!
- Veggie and Cheese Omelet: 2 tablespoons each of sautéed red onion, bell pepper and zucchini plus 1-2 tablespoons cheese (shredded cheddar or Monterey jack, crumbled feta or goat cheese).
- Spinach Mushroom Omelet: 1/4 cup sautéed chopped mushrooms, 1/4 cup spinach (can wilt in skillet if desired), 1 tablespoon crumbled feta cheese.
- Denver Omelet: 2 tablespoons each of sautéed onion and green bell pepper, 1/4 cup diced cooked ham, 2 tablespoons shredded cheddar cheese.
- Avocado, Tomato and Cheese Omelet: 1/4 avocado (sliced), a few cherry tomatoes (halved), 2 tablespoons shredded cheddar cheese, 1 teaspoon chopped fresh chives.