How to Cook the Perfect Omelet

I cannot make an omelet.  Seriously every time I try it turns into scrambled eggs instead.  Thankfully my brother in law is a chef so when I was visiting this last time in Ontario he showed me how it’s done.  And guess what?  There is a trick!  I just knew it couldn’t be my cooking ability…ha!

So first thing you do is assemble your ingredients.  Love all these beautiful colors:

Add any kind of veggies or meat you want.  It’s up to you!  We’ve got peppers, ham, mushroom, asparagus, tomatoes and onion here.  Yum!

Add your combination to a skillet with a teaspoon of olive oil.  Saute on medium to medium high heat for two minutes:

Crack two eggs in a small bowl and give it a light whisk and, are you ready, here is the trick…give it a quick stir….it’s as easy as that!

and then flatten it back out again across bottom of pan:

Add cheese and let melt:

Once cooked through get ready to fold in half:

Once folded, cook for a minute and then flip to other side and cook for another minute or so.

Serve and enjoy!

Perfect Omelet

1 tsp extra virgin olive oil
Veggies/meat of any kind, diced
2 eggs, lightly whisked
Handful of shredded cheese (or more)

Add oil to skillet on medium to medium high heat, once hot add veggies/meat and saute for two minutes.  In a small bowl, lightly whisk two eggs together.  Add eggs to skillet and give them a quick stir to set and then flatten them again across bottom of pan.  Add cheese, let melt.  Fold omelet in half.  Let cook for another minute. Flip, cook for another minute or two and serve.

Yummy and great for breakfast, lunch or dinner!

Filed under: Recipes

Comments

19 Responses to How to Cook the Perfect Omelet

  1. 1
    Siri says

    Ha! this is how its made in those fancy buffets in hotels. I have always seen them do it but it never registered in my mind. Now I know :-). Thanks for sharing this trick Laura.

    Siri

  2. 2
    Annie says

    That looks great…are you going to make me one if I ever get to visit you??

  3. 3
    Tara @ Tara Being Tara says

    I’m definitely going to try this! Lately I’ve been making “open faced” omelettes because I can’t figure out how to turn them!

  4. 4
    Debbi Does Dinner Healthy says

    I”ve never been smart enough to do it this way, I am so trying it! Thanks! We might just have omelets for dinner tonight! :-)

  5. 5
    Katherine Malone says

    Silly me, this is soooo much easier than how I was trying to do it :) Thanks for sharing!!

  6. 6
    Elisabeth says

    This looks delicious! When I make omelets I always need a helper, otherwise it goes too quickly for me. I never knew that you mixed your ingredients with the egg. I think that would be much easier. I will definitely try that trick.

    I like the change in your blog. Looking goog. :)

    Elisabeth

  7. 7
    Frances says

    That looks so yummy! My father in law adds cream cheese to the middle. It melts and makes it oh so decadent! Guess what I’m craving now!

  8. 8
    Vickie says

    I tried it for lunch and it worked great! Thanks for the recipe.

  9. 9
    Joyce says

    Love omelets! I don’t make them that way, but it still works out!! But this is even better so that everything cooks up but you don’t have to switch the stuff out before doing the egg. Yum!

  10. 10
    christi says

    Makes my mouth water just looking at that beautiful omelet and fresh fruit! Yummy!!! :)

  11. 11
    Food on the Table says

    Mmmm. Is it breakfast time yet? Looks so tasty!

    This reminds me of an episode of Anthony Bourdain’s No Reservations where chef Jacques Pepin demonstrates how to cook what he calls “the perfect omelet” (add in pleasant, chef-worthy French accent). He did much of the same thing you did, immediately stirring the omelet once it started coagulating in the skillet. Great tip!

  12. 12
    Corrie says

    I too am an omelet come scrambled egg girl too – can’t wait to try this and quit cursing my omelet making abilities! Thanks for sharing (and thanks to your BIL for the lesson)!

  13. 13
    Willliam Carr says

    Looks like it would work very well and be easier than what I do. When I make them I make the omelet of eggs and turn it out onto a plate, add the veggies, etc. and fold it over like a crepe. The temperature of the pan is what’s critical so one has to be familiar with the stove burner, the pan and know how to keep the temperature in a range to work. Once you understand what medium to medium high heat means one can consistently make a good omelet.

  14. 14
    Melissa R. says

    I earned my way through college making omelets’! (true story!) Your directions are great, except I would recommend flipping the omelet before adding cheese. This makes sure the egg is cooked all the way (no one like a runny omelet!) If you aren’t sure you can flip an omelet get some practice in with a piece of bread, tilt the pan away from you, sliding the omelet forward, then flick it up while pulling back….like I said…practice first! :D

  15. 15
    Melissa R. says

    Also, if you are making these with kids (or college students) it is fun to put out one container with a piece of paper that says “LOVE” in it. Everyone always ordered theirs with the secret ingredient!

  16. 16
    Suzanne says

    That looks delicious. But I would think that’s more of a “scramble” than an “omlet”. I always thought an omlet had the ingredients entirely inside.

    To make my omlets I pour in the eggs, let them set quite a bit, add the ingredients on top, fold over, cook a bit more, flip and cook on the other side.

  17. 17
    Savorique says

    I’m a vegetarian but omelettes are probably my favorite animal-based dish. How about tortilla too? (note: ‘omelette’ in English is spelled the same way as it is in French)

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