How To Make An Omelette
Total Time
15 Minutes
Prep Time
10 Minutes
Cook Time
5 Minutes
Rating
4.92 out of 5 stars
(13)
Ingredients
1 3-egg omelette
- 3 large eggs
- 2 teaspoons water
- Salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter, plus a bit more for glossing the omelette (optional)
- ⅓ cup finely shredded Gruyère, Cheddar, or any other flavorful melting cheese
- 1 teaspoon finely chopped fresh thyme or chives (optional)
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Preparation
Step 1
In a medium bowl, combine the eggs with the water, a generous pinch of salt, and a few grinds of pepper. Using a fork or whisk, beat vigorously until well combined and there are no visible egg whites.
Step 2
In an 8-inch nonstick skillet over medium-low heat, melt the butter and swirl to coat the whole surface of the pan.
Step 3
Add the eggs and let cook, undisturbed, until the eggs start to set around the edges.
Step 4
Once the eggs start to set, use a rubber spatula to move the cooked egg away from the edges, letting the raw egg run to the outside of the pan.
Step 5
Continue gently scrambling the eggs until they are about 75% set, and then use the spatula to press the runny eggs into an even layer.
Step 6
Sprinkle the cheese and herbs (if using) all over the eggs and let cook, undisturbed, until the cheese is mostly melted.
Step 7
Using the spatula, fold the edge of the omelette closest to you toward the center. Fold the other edge toward the center, and then tilt the pan over the center of a plate so the omelette lands seam side down.
Step 8
The entire cooking process should take no more than 3 to 4 minutes.
Step 9
If you'd like, spear the extra butter with a fork and run it over the top of the omelette to gloss it and give it some extra buttery flavor.
Step 10
Serve immediately.
Step 11
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Chef's notes
This is an American-style omelette with a little French flair thanks to the creamy texture, good cheese, fresh herbs, and optional last-minute butter gloss. Feel free to add 1/4 cup of your favorite fillings; diced ham, bacon, breakfast sausage, smoked salmon, avocado, tomatoes, and cooked vegetables (like ratatouille) are all great options.
It is essential to use a nonstick pan when making an omelette, as eggs like to stick. The size of the pan is also important, as it determines how thick or thin the base of your omelette will be. If the pan is too large, the eggs will spread too thin and dry out. For best results, use an 8-inch nonstick skillet with sloping sides to make it easier to slide the omelette out of the skillet and onto a plate.
