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How to Make an Omelet

An omelet is only a little more work than a bowl of cereal, and it's at least twice as classy.

Instructions

  • Step 1: Choose fillings Choose your omelet fillings. One vegetable and one cheese is the classic combination, but that's by no means mandatory. Use your imagination- olives, salsa, tofu, anything!
  • Step 2: Beat eggs & add salt & pepper Crack your eggs into the mixing bowl and use the fork to beat them until the whites and yolks are well-blended. Add a pinch of coarse salt and a pinch of black pepper.
  • TIP: If you want your omelet extra-fluffy, add a tablespoon of water to the mix too.
  • Step 3: Heat skillet Place the skillet on your stovetop and turn the burner to medium. Allow it to heat up.
  • Step 4: Add oil or butter Add one tbsp olive oil or unsalted butter, and swirl it around the skillet until the entire cooking surface is coated.
  • Step 5: Add fillings to skillet, then remove Add all your fillings, except for cheeses, to the skillet. Allow them to sizzle just for a bit, then remove them from the skillet and set them aside for a moment.
  • Step 6: Pour in egg mixture Pour the egg mixture into the skillet, swirling it around until it is spread evenly.
  • Step 7: Swirl plan When the edges of the omelet are solidifying, swirl the pan again to redistribute the uncooked eggs in the center.
  • Step 8: Add fillings & turn down heat When the edges are turning crisp and pulling away from the skillet, add your fillings and cheese down the center of the omelet so it's separated into thirds, and turn the heat down.
  • Step 9: Let cheese melt & flip Allow the cheese to melt. Once it has done so, use the spatula to flip each outside third of the omelet over the middle third.
  • Step 10: Slide onto plate Slide the omelet out of the skillet onto the plate. It's ready to enjoy.
  • FACT: The largest omelet on record was made in 2002 in Ontario, Canada, and weighed 6,510 pounds.

You Will Need

  • The fillings of your choice
  • 2 or 3 large eggs
  • A mixing bowl
  • A pinch of coarse salt
  • A pinch of black pepper
  • A nonstick skillet
  • 1.0 tbsp olive oil or unsalted butter
  • A spatula
  • 1.0 tbsp water

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