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
- 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
- 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
- In a small bowl, whisk the eggs, salt, and pepper together until lightly frothy.
- 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.
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.
- 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.