How To Make An Omelette (Super Easy)
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5
How To Make An Omelette (Super Easy)
Description
The basic omelette technique involves whisking two eggs with seasoning until lightly frothy, then pouring into a preheated non-stick pan with olive oil at medium-low heat. The eggs are spread evenly and cooked to where the edges are set, and the surface is moist but not runny, usually 2-3 minutes. Fillings can be added to one half, then the omelette folded over for a neat presentation.
Three filling variants offer different flavors: a spinach mushroom option with goat cheese lends earthiness and creaminess; the western style introduces ham, diced bell peppers, onion, and shredded monterey jack for a savory medley; the Tuscan omelette combines kale, sun-dried tomatoes, basil pesto, and feta cheese for a Mediterranean profile. These additions enhance the classic egg base without overwhelming the delicate texture.
The dish is versatile for breakfast or quick meals. Lower heat cooking prevents browning or toughening the eggs, ensuring a tender, slightly creamy texture. Using a lid or the smallest burner can help cook the top evenly when needed.
Ingredients
Base Omelette Recipe
- 2 egg large
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ tablespoon olive oil or butter, or bacon grease
Spinach Mushroom Omelette
- ½ cup cremini mushrooms sliced
- ½ cup spinach baby, loosely packed
- ¼ cup yellow onion diced
- 1 tablespoons goat cheese crumbled
Western Omelette
- ¼ cup ham diced
- 2 tablespoons green bell pepper diced
- 2 tablespoons red bell pepper diced
- 2 tablespoons red onion diced
- 1 tablespoon Monterey jack cheese shredded
Tuscan Omelette
- ½ cup kale or spinach, loosely packed
- ¼ cup yellow onion diced
- ¼ cup sun-dried tomato chopped
- 1 tablespoon basil pesto
- 1 tablespoon feta cheese crumbled
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.
Notes
- Set stove heat to the lowest setting or use a smaller burner to avoid cooking the bottom of the omelette faster than the top.
- Covering the pan with a lid can help cook the top more evenly and quickly.
- The nutritional information provided pertains only to the base omelette without added fillings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 327mg | 109% |
| Sodium | 125mg | 5% |
| Potassium | 121mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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