The omelette is one of the easiest and most inexpensive meals, and it works beautifully for breakfast, lunch or dinner. There are dozens of regional variations over the world, and it is close cousin to the Frittata.
The version that most of us are familiar with is the French omelette - slightly browned on the outside, creamy on the inside and filled with anything from simple herbs to meat or vegetables.
Things You'll Need
- 2-3 eggs
- A good non-stick pan
- 1 tsp water or milk
- Butter, vegetable oil or cooking spray
- Desired fillings (e.g. cheese, mushrooms, green peppers)
- A spatula
The first step in making an omelette is deciding on and properly preparing the filling. It's important that whatever you're filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan. It's also important to make sure that your ingredients are not going to give off a lot of water when warmed - wet ingredients like tomatoes can create a watery, unpleasant filling.
Whisk the eggs with a teaspoon of milk, season with salt and pepper. Be sure to incorporate the yolk and the white together well.
Step 3Coat a pan with butter or cooking spray and heat over medium heat. Once the pan is hot, pour in the mixture and use your spatula to gently move cooked egg in from the edge of the pan to the centre, creating "curds." Tilt and rotate pan to make sure that any uncooked egg fills in any empty spaces.
Step 4When the surface of the egg is looks moist, but does not jiggle when the pan is shaken, it's ready for filing. Add your filling sparingly - a little goes a long way. Fold the omelette in half with a spatula and let the bottom brown slightly.
Use your spatula to flip the remainder out onto the plate, and if you have any left over filling, pour the rest on top of the omelette.
There are an infinite number of variations on the simple omelette, and you can turn it from a quick breakfast to an elegant dinner with a few herbs and the right filling. For a few unique variations, try our Grandma's Indian-Style Omelette or our Ricotta-Stuffed Omelette with Tomato Salad. For something completely different, try bringing your newfound omelette-making skills to dinner with our Egg Foo Yung.
Once you’ve perfected it, don’t be afraid to experiment. There’s a limitless number of combinations - if it goes together, it probably goes together in an omelette.