How To Make the Perfect Omelette! If you love ordering a classic omelette out but are intimidated by the process at home, this is for you! Omelettes are a super easy, protein-filled and nutritious meal for any time of day.
Print Pin

How To Make the Perfect Omelette

Ingredients

  • 2-3 large organic cage-free eggs
  • Grated cheese s
  • Suggestions: sharp cheddar monterey jack, parmesan, Mexican blend, etc.
  • I used a Mexican shredded cheese blend.
  • Butter and/or olive oil
  • Salt & pepper
  • Chopped or sliced vegetables
  • Suggestions: mushrooms onions, peppers (green, red & yellow) spinach, broccoli, asparagus, zucchini, squash
  • I used red onion, red pepper, broccoli, spinach and mushrooms.
  • Cooked meats
  • Suggestions: ham sausage, bacon, ground turkey, Italian sausage
  • I used chopped bacon.
  • Optional: fresh parsley for garnish

Instructions

  • Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
  • (Or pulse for a short time in a blender.)
  • Set eggs aside.
  • In a heavy 9" non-stick or cast-iron skillet, over medium heat, heat up a small amount of olive oil.
  • Add diced/chopped and sliced vegetables to skillet, sauteeing until just softened.
  • (I used red onion, red pepper, broccoli, spinach and mushrooms.)
  • Sprinkle with salt and pepper. Mix thoroughly.
  • Remove seasoned vegetables from skillet and set aside in a small bowl.
  • And butter to the skillet.
  • Heat until sizzling.
  • Pour eggs into the skillet.
  • Eggs should begin cooking immediately. (If they don't, your skillet isn't hot enough.)
  • With a flexible spatula, begin loosening the edges of the omelet, all the way around the pan.
  • Pull the edges away from the pan and tilt the skillet.
  • Rotate the pan so that the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
  • Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
  • Sprinkle with grated cheeses, as much as you like.
  • (I used a Mexican shredded cheese blend.)
  • Sprinkle roasted or sauteed veggies on top of the grated cheeses.
  • (I used red onion, red pepper, broccoli, spinach and mushrooms.)
  • Sprinkle cooked meats on top.
  • (I used chopped bacon.)
  • Sprinkle with more cheese if you like.
  • With a thin spatula, gently loosen the edges of the omelet and underneath.
  • If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
  • Then fold the omelet over in half, and let sit for another minute or so over the heat to allow the cheese inside to melt.
  • Serve immediately, hot.
  • Optional: garnish with fresh parsley.