Perfect Omelette

Omelettes are infinitely customizable! This recipe is perfect for busy weekdays, but below we offer a few variations that can be delicious when you have some more time to play around in the kitchen.

Prep Time:
2 min
Cook Time:
4 min


  • 2 eggs
  • 1 tbsp ( 15 mL ) water
  • Pinch salt
  • Pinch pepper
  • 1 tbsp ( 15 mL ) butter or oil
  • Filling ingredients


  1. Whisk eggs, water, salt and pepper.

  2. Melt butter in an 8-inch (20 cm) nonstick frying pan over medium heat. Pour in egg mixture. As eggs set around edge of pan, with spatula, gently push cooked portions toward centre of skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.

  3. When eggs are almost set on surface but still look moist, cover half of omelette with filling. Slip spatula under unfilled side; fold over onto filled half.

  4. Cook for a minute, then slide omelette onto plate.


*Nutrition facts are based on a 2 egg omelette without filling. 


Western Omelette: Spray skillet with cooking spray or heat 1 tsp (5 mL) vegetable oil in skillet. Add 1/4 cup (60 mL) finely chopped ham, 2 tbsp (30 mL) chopped sweet green pepper and 1 tbsp (15 mL) finely chopped onion; cook, stirring frequently, until vegetables are tender. Pour in egg mixture and cook as directed in the Basic Omelette recipe.

Fine Herbs Omelette: Add 2 tbsp (30 mL) finely chopped parsley, 1 tsp (5 mL) finely chopped green onion, 1/2 tsp (2 mL) dried tarragon and 1/8 tsp (0.5 mL) finely chopped garlic to egg mixture in the Basic Omelette recipe. Cook as directed.

Mushroom and Spinach Omelette: Filling ingredients: 3 tbsp (45 mL) each sauteed mushrooms, wilted spinach (or thawed and well-drained frozen spinach), sliced green onions, and shredded old Cheddar cheese.