How To Make A Perfect Omelet in 5 Minutes
Omelets are most popular as a breakfast dish but often we eat them for lunch with a few extra sautéed mushrooms or in our case chorizo it becomes a simple, quick, and easy dinner.
Some people are afraid of the omelet – maybe it is the final presentation but the basic omelet is really not difficult. If you can make scrambled eggs, you can learn how to make a nice fluffy omelet.
You can also see how to make the chorizo bean filling here.
There are some tricks or tips to cooking the perfect omelet. Like anything with practice, you can create a perfect omelet at home.
If you are just starting stick with a basic omelet made with two eggs as it is easier to manage and the volume of the cooked portions is not too much.
One key to cooking the basic western omelet is to choose the right frying pan and equipment – a rubber spatula is a great tool for a beginner. Any nonstick sauté pan will be good plus you want it to have sloped sides and not more than 10 inches in diameter. For, a basic omelet made with two eggs is an 8-inch omelet pan;
If you want to make a bigger omelet of a Spanish omelet use a 10-inch omelet pan when you have three eggs and lots of fillings. Also, make sure to use a heat-resistant silicone spatula so it does not melt or scratch the pans nonstick coating.
Practice first with a plain omelet, then once you have mastered that you can add fillings you like e.g smoked salmon.
The most famous western omelet is made of classics like cheese, ham (or bacon), herbs, and vegetables.
Omelets are also an excellent way to use leftovers and we are using our chorizo bean filo filling that was left over from our last recipe.
Chefs Omelet Tip: Do not put too many filling ingredients or you’ll run the risk of breaking the egg.
Click To See how we make our Chorizo Omelet Recipe on a video
Let’s prepare your ingredients.
In a glass mixing bowl (we like glass best), crack and whisk eggs or beat eggs until they turn a pale yellow color nicely aerated – it produces a better-cooked egg. Also, season to taste with salt and pepper. Now when you whisk – you want to do it vigorously – your goal is to get as much air into the eggs as possible. You can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, the goal is to beat as much air as possible into the eggs.
Pan: Take a solid bottomed nonstick pan and use medium heat. Add the butter and a dash of oil and let it melt and bubble, that will tell you that it is hot enough. You can also test by dropping a single drop of water and checking it sizzles or hisses.
Now pour in the eggs and Do not immediately stir, allow the eggs to sit for about 1 minute or until the bottom starts to set a little bit. Next, take your rubber spatula and slowly push one edge of the cooking egg into the middle of the pan at the same time tilting the pan to let the remaining “runny” egg flow in underneath. Then do that same process with the other edges on the pan and repeat until there’s no liquid egg left. That’s is how you make a fluffy omelet.
What you should have not is a bright yellow egg pancake. The goal is that the whole egg omelet should easily slide around on the nonstick surface so that later you can get it to the plate. If it does stick loosen the fluffy omelet with your spatula.
Now If you’re adding filling ingredients like mushrooms, cheese, fresh herbs, maybe you want to make a herb omelet, then you add them now. Tip spoon the filling across the center pan or egg mix that is largely firm – also now is the time to add shredded cheese or parmesan cheese for that extra taste.
Very carefully using your spatula, lift one edge of the egg pancake and fold it across and over to the middle. Repeat the same process with the other side.
At this stage turn off the heat as you don’t overcook the nice fluffy cheese omelet. As it bonds together, you can flip the entire omelet over to cook the top for 30 seconds – just do not let it go brown – you what it to be a nice golden color – the color of egg yolks!.
Now slide gently the finished omelet to a plate. Yum, now garnish with fresh herbs or your other favorite toppings. Look for Reds and greens as they go really nice with the bright yellow omelet color.
Profession Chef Omelet Tips
- Do not use high heat – Cooking an omelet on too high heat usually will result in a rubbery texture as the eggs are overcooked. Just slow down and be patient using the stove on a medium to medium-low setting.
- Filling preparation – Prepare all of your fillings before you begin to beat the egg – and if they need cooking first of course do that.
- How much filling can I add to a 2 egg omelet? Use no more than 1/3 cup that will make the folding easier.
- It is best not to incorporate the fillings into the beaten egg prior to cooking
- do not use a skillet – a nonstick pan is much better
- What do I do with my leftover omelet fillings? Use your extra fillings on top or on the side of the omelet to showcase what is inside.
Easy Omelette Recipe
- 2 eggs
- 1 tablespoon clarified butter or whole butter
- 1 tablespoon olive oil
- salt and pepper to taste
- 1/4 cup grated cheese optional
- 1 tablespoon fresh herbs like cilantro or green onion chopped (also keep a little for some for garnish), optional
- Egg: In a glass mixing bowl (we like glass best), crack and whisk eggs or beat eggs until they turn a pale yellow color nicely aerated
- Pan: Take a solid bottomed nonstick pan and use medium heat. Add the butter and a dash of oil and let it melt and bubble, that will tell you that it is hot enough.
- Cooking: Now pour in the eggs and Do not immediately stir, allow the eggs to sit for about 1 minute or until the bottom starts to set a little bit. Next, take your rubber spatula and slowly push one edge of the cooking egg into the middle of the pan at the same time tilting the pan to let the remaining "runny" egg flow in underneath. Then do that same process with the other edges on the pan and repeat until there's no liquid egg left.
- Finish: Very carefully using your spatula, lift one edge of the egg pancake and fold it across and over to the middle. Repeat the same process with the other side. Then slide it onto the plate - you can then top it with what you like - see how to add a filling above.
There are an unlimited amount of fillings you can use with this basic omelet recipe.
What are the most popular omelet fillings?
- shredded cheese – like cheddar or parmesan cheese
- mushrooms, diced onions, chopped cooked bacon, and diced ham.
- Add any variety of fresh, chopped herbs to your omelet.
- avocado, spinach, tomato, or browned potatoes.
- feta and goat cheeses
- sliced salmon
- make a western omelet , which typically includes green bell pepper, onion, and ham.
- Make a Denver omelet using sliced green bell pepper and white onion with Canadian bacon and cheddar cheese.
- drizzle a small amount of olive oil on any salad garnish
- sliced green onion makes a good decoration
What’s the Difference Between an Omelet and an Omelette?
Omelet is used in the US while Europe typically uses the spelling omelette.
A traditional French omelette is rolled or double-folded – we like the double fold, however in America typically the omelet i is folded in half.
Should Vegetables Be Cooked Before Adding Them to an Omelet?
Yes – always cook fillings that need to be before starting the omelet – there is not enough heat in the omelet cooking process to cook them. Vegetables like onions, peppers, and mushrooms, sweet them off first.
Also, crisp up bacon first because it gives the omelet a crunchy texture.
Softer fillings like spinach and herbs will cook ok in the omelet.
How Do You Flip an Omelet?
The best way to flip is to get your spatula under the egg. First, make sure that it is not stuck to the pan and fold it over – after you have done it a few times you will get it perfect.
Why Isn’t My Omelet Fluffy?
To make your omelet fluffy you need air in the egg mixture. Whisking well and incorporating air into the uncooked egg is the key secret to a fluffy omelet.