Learn how to make a fluffy omelet at home with a few simple steps and then fill it with whatever filling you want.
What is an omelet?
Eggs are the key ingredient in omelettes, along with a little bit of milk. This makes the omelette a little softer and fluffier. You can make omelettes with just eggs as well, but I find the milk makes them a little softer.
Is there a difference between French and American omelet?
Have you ever thought about where the omelette originated? Many people around the world believe it came from the French, and that’s pretty obvious because the word “omelette” is a French word. While others think that the Romans were the first people to make the omelette and that this is because the ancient Romans made a dish with eggs but they were sweetened with honey and called “ovemele”, which sounds close to omelette.
No matter what, there is always a debate about where it came from, but let’s talk about the difference between the most common omelettes we generally eat, which are the French version and the American version. Both are delicious, but they do have significant differences.
This omelette starts out with beaten eggs just like a scrambled egg would be. You will shake the pan constantly until the eggs begin to set. Once the eggs are set, they are rolled and folded to form an oval. The French omelette can be served plain or filled. Generally, it is stuffed with fine herbs that have been chopped and placed into the egg mixture before cooking, and there is no cheese. This omelette starts out with beaten eggs just like a scrambled egg would be. You will shake the pan constantly until the eggs begin to set. Once the eggs are set, they are rolled and folded to form an oval. The French omelette can be served plain or filled. Generally, it is stuffed with fine herbs that have been chopped and placed into the egg mixture before cooking, and there is no cheese.
This omelette starts out the same way, but you wait until there is a little bit of an edge and tip your pan towards the edge so that the runny eggs can run underneath. When the eggs are almost set, this is when you add, the filling inside of half of the omelette and then fold.
Tips for a perfect omelet
- #1 Beat the eggs. The egg mixture should be free of any visible bits of egg white or yolk. It should be frothy and light.
- #2 Use the right pan. I like to use a medium sized pan. If it’s too large, you will have a too thin of an omelette and no fluffiness at all. I like to use this pan.
- #3 Not too much heat. Cook over medium heat with butter or a cooking spray of your choice. You want to cook your omelette until perfectly done, not brown.
- #4 Add extra eggs. You can add up to 3 eggs for this recipe. If your wanting to cook eggs for a crowd i might consider something like a frittata (not like an omelette will feed a good amount of people)
- #5 Pre-cook add ins. I know this is the fifth, but it is just as important as all the rest. When adding meats and vegetables to the omelette, make sure they are pre-cooked; you only want to warm them up when adding them to the omelette. If they are not cooked ahead of time, they may release water into the omelette, and we want a fluffy omelette.
How to make an perfect omelet
For the purpose of this recipe, we will be making the American omelette. It is easy to make, and will come together, and will look restaurant quality with these simple steps.
- Beat the eggs: Use two or three eggs per omelette until it is a consistent yellow color. You don’t want to be able to see any yolk or whites.
- Melt butter: Use an 8-inch skillet for a 2-egg omelette and a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat. You want to make sure you are cooking it at a low heat so the bottom of your omelette doesn’t get overly brown or overcooked.
- Add eggs: let it cook for about a minute you will start to see the edges beginning to be cooked. Use a heat proof spatula around the rim to loosen the edge and then tilt the pan to allow uncooked eggs to flow underneath of the pan.
- Fill the omelette: Once the eggs are barely set, add the cheese and pre-cooked fillings. Cover with a lid to finish cooking until cheese has melted.
- Fold and serve: Fold the omelette in half. Slide it onto a plate and serve.
- Veggies: tomatoes, mushrooms, spinach, onion, bell pepper, asparagus, and avocado
- Meat: Ham, bacon, breakfast sausage, and chorizo
- Cheese: There are so many different cheeses you can use, but my favorite is either cheddar or monetary jack, but any shredded or crumbled cheese works great.
How to make an Omelet
- 1 8" Frying pan
- 2 large eggs
- 1 tbsp milk
- salt & pepper to taste
- 1 tbsp butter
- ½ cup cheese
- toppings as desired
- Beat eggs, milk, and salt & pepper with a fork until the yolks are completely incorporated. Set aside.
- Melt butter in a 6” skillet over medium medium-low and add egg mixture. Allow to cook about 1-2 minutes.
- Gently run a spatula along the edges moving the cooked egg away from the edges while tilting the pan and letting the raw egg run underneath the cooked egg. Repeat as needed until the eggs are almost set.
- Once the eggs are almost set, add cheese (and other toppings as desired) and cover.
- Cook until the top is set and cheese is melted, about 3 minutes.
- Fold in half and serve.