Perfect Omelette Recipe
Total Time
5 mins
Prep Time
2 mins
Cook Time
3 mins
Rating
5 out of 5 stars
(80)
Ingredients
1 omelette
- 2 large eggs
- Pinch fine sea salt
- 1/2 Tbsp unsalted butter
- 1/4 cup shredded mozzarella, low moisture, part-skim
- Optional Fillings: Fresh spinach, coarsely chopped
- Optional Fillings: Sautéed mushrooms
- Optional Fillings: Crispy Air Fryer Bacon, chopped
- Optional Fillings: Sautéed diced bell pepper and onions
- Optional Fillings: Ham, diced
- Optional Toppings: Chives or parsley, chopped, to garnish
- Optional Toppings: Salt and freshly ground black pepper
- Optional Toppings: Baby tomatoes, halved
- Optional Toppings: Avocado, diced
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Preparation
Chef’s notes
Prep fillings ahead – since omelettes take just a few minutes to cook, make sure all of your filings and toppings are prepped before you turn on the stove.
Foamy eggs – beat the eggs and salt with a fork until the eggs are foamy. The bubbles will give your egg more rise and become puffy as it cooks. My kids also love to use this hand-cranked egg beater for the fluffiest omelettes.
Avoid pepper – since the black pepper doesn’t dissolve into the egg, it will pool at the bottom and give your omelet an ugly appearance. Save the pepper for sprinkling over the finished omelette if desired.
Non-stick pan makes it easier to flip your (I love my 8-inch Hexclad pan because it’s not Teflon). You don’t need a fancy omelette pan.
Reduce the heat – Once the eggs are in the pan, reduce the heat to low to give your eggs a chance to cook through without browning.
Be patient – it’s tempting to crank up the heat for the omelette to cook faster but doing so will brown and ruin the eggs.