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How To Make An Omelet
1. Eggs - 3 eggs makes a very nice sized omelet.
2. Meats/vegetables/cheese - This is all up to you. Anything you want inside your omelet, get it out.
3. Large frying pan
4. Spatula - The smallest one you have isn't the best idea for larger omelets.
5. Butter - Spray on or regular
6. Salt + pepper - Not necessary if you don't like them on your eggs.
Chop Your Stuffings
Everything that you want inside your omelet (cheese excluded), chop it up. Nice and small then mix it all together. If your stuffings have been sitting in the refrigerator then you might want to toss them in the microwave for 20-30 seconds. Cold meats/vegetables in an omelet aren't very good. It's much better to have everything nice and warm.
Beat Your Eggs
Crack all your eggs into a bowl and check for any bits of egg shell that might have found their way in there. Then beat them until they become a fairly consistent yellow. I was always told that adding a tablespoon of water helps hold the eggs together while cooking, but haven't noticed any difference between eggs with water and eggs without water. If you're feeling adventurous, add a tablespoon of water to your eggs and beat them a bit more.
Butter Your Pan
You're probably going to use a non-stick pan, but a little butter will help your omelet stay in one piece. If you're using a spray on butter, coat the entire inside of the pan then turn the burner on to medium. If you're using a stick of butter (or scooping it from a small tub), turn the burner on low and let the pan heat up for a few minutes. Add some butter and move it around to coat the pan as it melts. Then turn the burner up to medium.
Eggs Go In The Pan
Pour them in. It will take a moment for them to start cooking so be patient.
Watch Those Eggs
As the eggs cook, you'll notice there is more and more cooked egg and less liquid egg. Don't mess with the eggs except around the edges. Use your spatula to separate the eggs from the edge of the pan so you'll be able to flip your omelet easily.
Flip Your Omelet
Once there is very little liquid egg left to move around, slide your spatula under the omelet and carefully flip it over. If you do it too soon, things will get a little messy. If you do it too late, the under side will be burnt. Just wait for the top of the omelet to still look wet, but not much egg moves when you tilt the pan.
Add Your Stuffings
Go ahead and load everything on there. Cheese, meats, vegetables. If you're going to fold the omelet in half, put them all on one side. If you're going to fold the omelet in thirds, but them all in a line down the middle.
Check The Under Side
Use your spatula to pull the edges up and see how the bottom is doing. If you're folding the omelet in half, you can simply fold the omelet. You'll be able to see how cooked it is and if it needs more cooking time, it's now easily flippable.
Remove Omelet From Pan
When you feel your omelet is sufficiently cooked, you can scoop it from the pan and put it on a plate. Add some salt and pepper if you like, but I enjoy a little extra cheese on top of mine.