How To Make An Omelette

Wondering how to make an omelette that’s pillowy, perfectly folded, and has just the right amount of filling? Well, trust me when I say this is a simple, no-fuss method that works every time. And if you need some filling ideas – I’ve got several delicious options that’ll please breakfast enthusiasts.

Simply put, omelettes are a brunch-worthy way to load up an egg-citing breakfast. You can toss in your favorite veggies, meats, cheeses, and even sauces. Or if you’re like me, treat this as an experimental fridge clean-out.

Now, I know omelettes can be a bit intimidating if you’ve never made them before. But fret not my friends! My method removes the excess stirring you’ll find on some recipes, and simplifies it down to 3 easy steps. Whisk, cook, and fold – that’s it! Trust me, you’ll be an omelette expert in no time.

What You Need For The Perfect Omelette Recipe

A basic omelette recipe is shockingly easy – you just need oil to coat the pan, eggs, and a little salt and pepper. But omelettes are so much more fun when you fill them up!

  • Oil: To coat the pan you can use olive oil, avocado oil, butter, ghee, or my personal favorite – bacon grease!
  • Salt and Pepper: A pinch of kosher salt does wonderful things for the egg mixture – from seasoning the eggs just right to creating an even fluffier texture.
  • Eggs: Just 2 large eggs are needed for cooking up the perfect omelette with an 8-inch pan. If you’ve got a 10-inch pan, 3 eggs are ideal.
  • Filling: The world is your oyster when it comes to omelette fillings! My go-to is a bell pepper, spinach combo with a sprinkle of microgreens on top. But I’ve got tons more deliciously savory ideas listed out below.

How To Make An Omelette

Before we start cooking, make sure you’re using an 8-inch non-stick pan (which has an interior diameter of 6-inches). The nonstick coating makes it a cinch to fold the omelette into a half moon shape.

  • Saute the filling. Before you actually make the omelette, you’ll need to saute your choice of filling (I’ve listed out options below). Then set the filling aside on a separate plate.
  • Make the egg base. Whisk the eggs, salt and pepper in a medium bowl until lightly fluffy. And if you’re wondering why you should salt beforehand – I’ve got a quick explanation down below!
  • Cook the omelette base. The key to the perfect omelette is cooking low and slow! So heat the oil or butter over medium-low heat, then pour the egg mixture into an even layer. Turn the heat to low, and let it cook without poking or prodding for 2 to 3 minutes.
  • Add in the good stuff. Pile the filling onto one side of the omelette. Then gently fold the other half over and slowly slide the omelette onto a plate. Breakfast is served!

Omelette Filling Ideas To Get Excited About

Ratio is key when it comes to an omelette filling. I find that 1/4 cup to 1/2 cup of filling works perfectly with a 2-egg omelette. Anything more than that and you’ll struggle to fold the other half of the omelette over.

Here’s a few of my favorite omelette fillings…

Spinach Mushroom Omelette: This combo of spinach, mushroom, onion, and goat cheese is a fan favorite around here. Plus, it’s great one to reference if you’ve got that box of leafy greens you need to use up before it starts wilting.

Western Omelette: An omelette that’s the definition of a classic American brunch! It’s loaded with bell peppers, onions, diced ham, and Monterey Jack cheese – although, you can use any of your favorite cheeses.

Tuscan Omelette: Taking inspiration from my favorite meals in Tuscany, this omelette is filled with sundried tomatoes, yellow onion, basil pesto, spinach, and a crumbled feta cheese.

How To Store Leftover Omelette

Can’t finish your omelette? Store the second half for the next morning. Or want to meal prep this? No problem! Here’s a few ways to go about it.

  • To store: Store leftovers in an airtight container in the fridge for 3 to 4 days.
  • To freeze: Yep, you can freeze this! Just store in a freezer safe container for up to 3 months. This will definitely come in handy when you need a speedy breakfast.
  • For reheating: Let it defrost for a bit at room temperature, then pop it into the microwave. Cover and cook for 1 to 2 minutes, or until it’s warmed through.


I’ll show you how to make the perfect pillowy omelette with this no-fuss method, plus tons of deliciously savory filling ideas for breakfast!


Base Omelette Recipe

  • 2 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • ½ tablespoon olive oil, butter, or bacon grease

Spinach Mushroom Omelette

  • ½ cup sliced cremini mushrooms
  • ½ cup loosely packed baby spinach
  • ¼ cup diced yellow onion
  • 1 tablespoons crumbled goat cheese

Western Omelette

  • ¼ cup diced ham
  • 2 tablespoons diced green bell pepper
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced red onion
  • 1 tablespoon shredded Monterey Jack cheese

Tuscan Omelette

  • ½ cup loosely packed kale or spinach
  • ¼ cup diced yellow onion
  • ¼ cup chopped sundried tomatoes
  • 1 tablespoon basil pesto
  • 1 tablespoon crumbled feta cheese


  1. In a small bowl, whisk the eggs, salt, and pepper together until lightly frothy.
  2. In an 8-inch non-stick pan, heat the oil over medium-low heat. Pour in the eggs and tilt the pan to make sure they’re evenly spread out, then turn the heat down to low. Cook the omelette for 2 to 3 minutes, or until the edges are cooked through and the top is slightly wet but not runny.
  3. If you’d like to add filling, add it to half of the omelette. Then use a spatula to fold the empty half on top and slide the omelette onto a plate. Garnish with chopped herbs.

My Tips

  • If you struggle with the bottom of the omelette cooking faster than the top make sure your stove heat is set to the lowest setting (sometimes that means shifting to a smaller burner for your pan). You can always add a lid as well – that will help to cook the top faster!
  • The nutritional information listed is just for the basic omelette recipe.