Egg omelet are such a great way to pack a whole lot of flavor into a healthy breakfast! Once you get the flipping method down they are a breeze!
What you need to know about cooking an egg omelet.
- Use a pan that isn’t too big or too small. A 6-9 inch NON-STICK pan for a 2-3 egg omelet works great! I wouldn’t attempt much more eggs because if it’s too big it is hard to flip.
- Be sure to have the heat medium or medium high so you don’t scorch the egg mixture.
- Let the egg mixture cook for a minute then using a rubber spatula stir the runny part in the center until 70-80 percent set. Then let sit for a minute longer before attempting to flip.
- If you’re brave try flipping the omelet in the pan by a small flick of the wrist while lifting up so the omelets gets thrown in the air and has a slight spin on it then you catch it in the pan.
- If you aren’t quite there, use a spatula to get under one side and very quickly flip it over. It does take practice and if your omelet doesn’t look great, no worries it will still taste great.
- To get the perfect omelet out of the pan, fold one side of the omelet that is farthest from the plate your putting it on. Then tilt the pan on an angle and the omelet should start to slide towards your plate. Allow the opened side of the omelet to go onto the plate then roll the rest of the omelet onto the plate so it makes a tri-folded omelet with the seamless side up.
- If that seems too complicated then just fold in half in the pan and slide onto plate.
What you need to make an egg omelet:
- 1 tablespoons butter
- 2 eggs or 3 egg whites
- 2 tablespoons milk of choice
- pinch of salt
- pinch of black pepper
Optional fillings:
- shredded cheese
- mushrooms
- spinach
- green onions
- tomatoes
- ham
- sausage
- bacon
- salsa
- sour cream
- hot sauce
Instructions
- In a bowl, whisk together the eggs, milk, salt and black pepper.
- Heat a 6-9 inch non-stick skillet on medium heat and add butter.
- When butter is melted, pour the egg mixture into the pan and move around so the eggs cover the whole pan.
- Use a spatula to stir the center of the pan then make sure any liquid egg covers any cracks formed.
- When omelet looks mostly cooked on one side, loosen the edge of the omelet with spatula then flip over by either flicking the pan up and air flipping the omelet or just flipping over the omelet with the spatula.
- While the other side of the omelet is cooking, fill with desired fillings.
- Either fold omelet in half or roll the omelet into a trifold shape onto a plate with the seamless side up.
- Serve and enjoy.
Here are a few other basic and classic recipes you may enjoy:
Cake Mix Oreos
Banana Bread
Easy Fluffy Pancakes
Egg Omelet
Basic egg omelet that everyone should know how to make.
Servings: 1 serving
Ingredients
- 2 eggs or 3 egg whites
- 2 tablespoons milk of choice
- pinch of salt
- pinch of black pepper
Optional fillings:
- shredded cheese
- mushrooms
- spinach
- green onions
- tomatoes
- ham
- sausage
- bacon
- salsa
- sour cream
- hot sauce
Instructions
- In a bowl, whisk together the eggs, milk, salt and black pepper.
- Heat a 6-9 inch non-stick skillet on medium heat and add butter.
- When butter is melted, pour the egg mixture into the pan and move around so the eggs cover the whole pan.
- Use a spatula to stir the center of the pan then make sure any liquid egg covers any cracks formed.
- When omelet looks mostly cooked on one side, loosen the edge of the omelet with spatula then flip over by either flicking the pan up and air flipping the omelet or just flipping over the omelet with the spatula.
- While the other side of the omelet is cooking, fill with desired fillings.
- Either fold omelet in half or roll the omelet into a trifold shape onto a plate with the seamless side up.
- Serve and enjoy.