How to Make An Omelette

Once you know how to make an omelette, you'll be serving them up for daily breakfast in no time. You also don't have to be a talented chef to do it. The first step, after deciding how many eggs you'd like to use, is to carefully crack them and pour them into a bowl. If you know how to separate the egg yolks, you can even make an egg white omelet which is much lighter in calories. Ensure that there are no rogue pieces of eggshell in the mix before you grab the whisk.

One the eggs are in the mixing bowl, you can opt to add either water or milk to the mix. Additionally, a pinch of salt and pepper (or sugar, if you're making a sweet omelette) never goes amiss. It's also worth remembering that the more salt you add to your omelette mix, the odder it might taste. Only a pinch should do the trick. When you have everything you want in your mix, take your whisk and beat the eggs until they're properly blended. When the mix looks fluffy and reaches a consistent, creamy shade of yellow, they're ready to go in the pan.

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Although butter is an optional part of a great omelette, we believe it makes the final dish taste so much better. If you are greasing the pan with butter, put a small amount into a nonstick pan or skillet on medium-high heat until it's melted. Then, tilt the pan until the butter is coating the entire bottom. Alternatively, you can also use oil or low-fat cooking sprays. All have the same nonstick effect, but butter is just that much tastier.

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Once the pan or skillet is nice and coated, you can pour in your egg mixture. The mixture should automatically spread to the edges of the pan, but if not, just tilt the pan until it does. This is the base of your omelette-making and it will do you well to keep an eye on it. The least delicious omelette is a burnt omelette!

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Making an omelette requires attention. Luckily, the process is quick and incredibly rewarding afterward. Ensure you keep the cooked portions of the omelette toward the center of the pan with your spatula. Doing this will keep the cooked parts of the mix out of the way in order for the uncooked parts to reach the hot surface. You should see the mix starting to get less and less liquidy.

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A great omelette-making tip is to keep things moving. If you've ever seen a chef making an omelette, you'll notice that they will very rarely stop turning or tilting the pan while the omelette cooks. Once the mixture starts to solidify, you can think about turning the heat down a little. By this point, the pan will be hot enough to cook the rest of the omelette.

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Omelettes are so incredibly versatile. Where one person might prefer their omelette with some ham and cheese, another might take mushrooms or even berries. Chances are, you decided on your fillings before starting to make the omelette. Luckily, regardless of what you're throwing into your omelette, the steps are the same. Once the top of your egg mix looks thick, and you no longer see any liquid, you can add your filling on one side of the omelet.

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Folding an omelette is the trickiest part - but only if it hasn't set before you do it. If you've waited until the surface is thick and have kept the omelette moving in the pan, you should see no issues. With your turner or spatula, fold the omelette in half to encase the filling.

Pro tip: If you're using cheese, it might be worth keeping the omelette in the pan just a little longer!

Slide your turner under the side of the omelette that's still in the pan and either flip or slide it onto your plate. Doing this as quickly as possible will ensure that your omelette is free of any burns. Nor should it stick to the pan. The omelette will also still be so hot that it should encase the fillings perfectly.

Omelettes cook so quickly that if you've prepared your fillings in advance, you can be done within five minutes. Furthermore, because eggs are jam-packed with proteins, omelettes are incredibly filling. Having an omelette for breakfast can mean you're staving off those pre-lunch hunger pains with no effort whatsoever. They're also versatile enough that one day you can throw some Gruyere or Emmental in there and the next, toasted nuts and berries. Sweet omelettes are a great alternative to pancakes or crêpes, delivering similar flavors with fewer calories! Also, serving it with some yogurt and honey is fully recommended. I mean, what can be better than that?

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