5 from 12 votes
Omelette
This omelette uses large eggs whisked with sea salt and black pepper, cooked gently in butter or olive oil. The method involves cooking the edges first, then stirring the cooked egg toward the center until set. Fillings can be added before folding, creating a tender, softly set omelette with customizable flavors. This classic technique allows control over texture and flavor, ideal for a simple breakfast or light meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings:
1
Course:
Main Course
Cuisine:
French, American
Ingredients
- 2 egg large
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- butter for the pan, or extra-virgin olive oil
- Desired fillings find suggestions in the blog post above
Instructions
- 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.
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