How to Make an Omelette - Top 5 Omelet Recipes

Learn how to make the perfect omelet for a quick and tasty meal. We have tips for folding and rolling to achieve that fluffy texture in five easy steps.

If you have a couple of eggs and some butter then you have enough ingredients to make a simple but satisfying breakfast, lunch or dinner. Add a few more ingredients as a filling and you’ve made something more substantial with little extra effort. There are two types of omelet: a thin one that is folded over to serve it, and a thick one like a Spanish omelet or a frittata.

The size of the pan you use to make your omelet is vital because it needs to suit the number of eggs you are using. A 22cm pan will make a two-egg omelet of the right thickness – if you use a larger pan, your omelet will be too thin and overcook rather than have a soft interior. A non-stick pan is the easiest to use, but a heavy-based pan will retain more heat and cook the eggs a little faster.

The better quality your eggs are, the better your omelet will taste. Also, bear in mind that some eggs have more orange-looking yolks than others, so what you choose will affect the color of your omelet. Bring your eggs to room temperature to help them cook faster. 

Herby omelette in pan, next to bowl of tomatoes


How to Make an Omelette - Basic Recipe

  • 2 large eggs, at room temperature
  • a knob of butter
  • choice of fillings, if you're using them
  1. Whisk the eggs in a bowl until they're combined and there are no large blobs of white still separate (or you’ll end up with a blotchy omelet).
  2. Heat the butter in your frying pan until it starts to foam and sizzle but doesn’t let it brown.
  3. Add the eggs in one go and swirl and shake the pan so they cover the surface.
  4. As soon as the eggs start to set pull the edges of the omelet into the center of the pan and shake the pan so any liquid egg spills into the gaps. Add the fillings now if you are using them. Your omelet is ready when the center is still slightly liquid – it will continue to cook when you fold it over.
  5. Fold the omelet in half as you slide it onto a plate, or fold the two sides in and then tip it in half as it goes onto the plate to make a neat oblong shape.

The most famous omelets in the world were made by La Mère Poulard in France and she claimed to use only eggs and butter. If you want a lighter (not lighter in calories) and fluffier omelet, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelet, you can add a splash of milk or cream.
 

Top 5 Omelet Recipes

Ultimate French Omelet

French omelette rolled up with veg
Hone your skills with a classic omelet. Our recipe uses parmesan for seasoning plus Gruyère cheese and herbs.


Chorizo, Potato & Cheese Omelet

Chorizo omelette with cheese
Adding chorizo, potato and cheese make this a substantial lunch for one. Or serve with a salad and split it between two.


Bombay Omelet

Bombay omelette in a pan
Ramp up the flavor with this spicy omelet. You can line a tortilla with it and roll it into a wrap for an exotic lunch.


Asparagus Omelet

Rolled omelette with asparagus, peas and seeds
Add asparagus, pesto, and seeds to make fresh-tasting omelets for two. Perfect for lunch-time entertaining.


Feta & Sun-Dried Tomato Omelet

Rolled omeletted filled with feta and sundried tomato with side salad
Omelets are brilliant for using up leftovers. If you have feta and sun-dried tomatoes to hand, then try this simple meal idea.

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