I used to work in my family's restaurant and helped run it. I love good food, and I've cooked family meals for over 60 years.
This Recipe Is Perfect for Every Level of Cook
There is a lot of mystique about how to cook an omelet, but really, making a perfect omelette is easy. If Jamie Oliver and I can make one, so can you.
Learn the secret of omelette making, and you can then make changes and use different fillings to suit your taste and mood. I will tell you how to make several versions, including a fluffy one, a pale one, a dark one, a cheese one, a mushroom one, and one or two that I have devised to suit my own taste, which includes ingredients such as tomatoes, garlic, onions, and herbs. You might also want to add salt and pepper at an early stage, but I usually leave people to add their own when the perfect omelet is on their plate.
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Serves 1 person - add 4 minutes per person
Utensils You Will Need For Making an Omelet
- Small Frying Pan preferably non-stick
- Dessert spoon and Tablespoon for measuring
- Egg Whisk (or fork)
- Turner (or Fish Lift)
- Mixing Bowl
Ingredients for Cheese Omelette
- 2 or 3 Eggs
- 1 Tablespoon Cold Water
- 1 Dessert Spoon Olive Oil
- 1 or 2 Dessert Spoons Cheddar Cheese, Or other similar cheese
- Assemble together all the equipment needed for the omelet, including a plate standing by to receive the omelet, as you will need split-second timing to ensure that the omelette is turned out of the pan as soon as it is cooked, to avoid burning.
- Grate the cheese.
- Heat the oil in the pan, and swirl it around until it just starts to smoke, ensuring that the base is completely covered in oil.
- Whilst the oil is heating up, break the eggs into a bowl, add water and whisk the mixture. If you like a slightly heavy omelette, whisk the eggs so that the yolks are only just combined with the egg whites, leaving the mixture still slightly streaky. If you want to make a fluffy omelette, whisk the egg mixture until it is frothy.
- Pour the egg mixture into the smoking frying pan and tip or stir the pan so that the mixture covers the base completely. Then turn down the heat and keep dragging the partly set eggs into the middle, using the turner and tipping the pan so that the liquid spreads out to the edges and cooks evenly all over.
- When the egg mixture starts solidifying, but is still slightly runny, sprinkle the cheese evenly over just one half of the omelette. Scrape the turner round the side of the pan briefly to ensure the omelette doesn't stick, then, whilst it is still slightly loose, fold the half of the omelette that does not have cheese on it over the half that has got cheese, and continue cooking, allowing it to solidify slightly.
- If you want a pale creamy-yellow omelette, tip it almost immediately out of the pan onto a plate (you can either slide the omelette out with the turner, or flip it over like a pancake). Serve straight away, whilst it is all puffed up and before it has time to sink down. If you want a pale brown omelette, just continue cooking until it browns, and then turn it out onto a plate.
Omelette Mixture in the Frying Pan
So Let's Try a Mushroom Omelette:
The quantity is for one person, but if cooking for several people, just increase the quantity of mushrooms accordingly.
- Slice 3 or 4 small mushrooms and fry them in butter or olive oil.
- Follow the instructions above for making an omelette, adding the cooked mushrooms instead of cheese.
- You might also like to try cooking a sliced tomato in with the mushrooms, for a tomato and mushroom omelette, which I think is very tasty. Or add cheese as well.
- Sometimes I add garlic and or herbs to my omelette—you could use basil, mixed herbs, parsley, chives or thyme, for instance. Now is your chance to be creative.
Onions, Tomatoes and Herbs
How to Make Onion, Tomato and Cheese Omelette
Use the same method as you would for making the cheese version, but this time fry the filling before you start cooking the omelette, because onion takes a little longer to cook than the other ingredients.
Chop half a small onion into small pieces. Fry it in a saucepan with a little olive oil, add a clove of finely chopped garlic, and a roughly chopped tomato, and add a pinch of any dried or fresh green herbs that you have in your kitchen.
Add a tablespoon of the mixture to your omelette, spreading it over one side, and sprinkle some grated cheese over it. Then fold the empty half over to enclose the mixture. Cook as for the cheese omelette.
Add a Little Chili
Onion and Garlic
Now, That You've Mastered the Perfect Omelette, Let the Fun Begin
You can start to be bold and creative and make up your own ideas for omelette fillings. You could add one or more of the following:
- a little chili—but be careful, you don't want the strong flavour to hide the taste of more delicate flavours.
- smoked salmon
- finely chopped cooked bacon
- chopped onions, spring onions or chives
I love Eggy Peggies - I expect I eat too many!
The Perfect Omelette
Different Versions of Omelet
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Leave Your Comment Here - Did This Help With Making a Perfect Omelette? Any More Handy Hints?
Diana Grant (author) from London on January 19, 2020:
RoadMonkey I'm glad you tried it and had good results - That's what I like to hear!
RoadMonkey on January 19, 2020:
Ok, today's omelette was made using water. It was very nice and I think it was lighter, so may keep using a bit of water in my omelettes from now on. Thank you.
RoadMonkey on January 18, 2020:
I love omelettes and could eat them every day, especially with cheese. I used to make mine using milk but stopped that when I started eating keto. Never thought of using water instead, must try that.
Diana Grant (author) from London on January 15, 2020:
Rebecca, thanks for your reply. I was pretty useless at cooking generally, until I got married, but my Mother-in-law ran a restaurant and was a brilliant cook who was keen to share her knowledge and enthusiasm with me. We loved each other dearly, I'm happy to say.
Diana Grant (author) from London on January 15, 2020:
DreamerMeg: You haven't said whether you have ever tried using water or milk. Without dilution the omelette still tastes good, but is rather solid. With milk it is lighter and with water, if you mix it well, it comes up light and fluffy, so I suppose it's a question of taste rather than which is the "right" way.
Rebecca Mealey from Northeastern Georgia, USA on January 14, 2020:
I really needed this. I'm terrible at omelets. Yours looks so delicious. Thanks!
DreamerMeg from Northern Ireland on January 14, 2020:
I am glad to see that my breakfast cheese omelette follows your recipe and method, except for the use of water. I don't add water (or milk) to my eggs before making my omelette.
Glenn Stok from Long Island, NY on July 12, 2018:
No, I don’t add milk Diana. I just add cheese and seasoning. But that addition of a little water really made it better. I did it that way again this morning.
Diana Grant (author) from London on July 12, 2018:
that's interesting, Glenn, because I have been making omelettes my way for so long that I didn't know you could make them without water. Do you make them without additional liquid, or do you add milk (which is how I make scrambled eggs)?
Glenn Stok from Long Island, NY on July 10, 2018:
I make omelettes once or twice a week, but I learned a few more tricks from your recipes here Diana. I never added water before, but I tried it this morning and I like how it turned out.
Diana Grant (author) from London on November 03, 2014:
Yes, I like to have a good omelet pan - in fact I have three - one old, one new, and an extra one for the dishwasher!
gottaloveit2 on October 23, 2014:
I have my Mom's omelet pan from 1941. I love the thing. It's impossible to turn out a bad omelet with the right pan.