Omelette Recipe
Posted Jan 20, 2023, Updated Mar 22, 2024
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This easy, fail-proof omelette recipe is truly the best. With a variety of filling suggestions, you will learn how to make an omelet at home that’s even more delicious than your favorite breakfast restaurant (but so simple)!
In college, I often ate omelettes for breakfast lunch and dinner (thank you, cafeteria omelette station). Now, I eat eggs at all times of the day in many forms (like egg muffins, egg casserole, egg sandwiches and this frittata recipe)!
There’s nothing more filling, delicious and nutritious than a protein-packed omelet, any time of the day.
In this post, I share our favorite omelette recipe, many different filling suggestions, as well as troubleshooting tips to help you make a delicious & fluffy omelet every single time!
Omelette Recipe: Ingredients & Substitutions
There are only 4 main ingredients in this omelette recipe: butter, eggs, cheese and salt & pepper.
- Salted Butter. Unsalted and gee are good substitutes. You can also use olive oil, although I don’t recommend it because you loose that buttery, salty exterior which is just divine.
- Eggs. Use organic, pasture-raised, large brown eggs for the best results.
- Shredded Cheddar Cheese. Choose your favorite cheese. We prefer sharp cheddar, but other suggestions include: gouda, mozzarella, Colby Jack, etc.
Omelette Filling Suggestions
The sky is the limit when making this omelette recipe. I walk through how to make a bacon omelette and a vegetable omelette in the steps below, but here are some additional suggestions:
- Vegetables: zucchini, bell peppers, spinach, corn, broccoli (cut small), onions, leeks, tomatoes, etc.
- Meats. crumbled and cooked breakfast sausage, bacon, Canadian bacon, ham, smoked salmon, leftover cooked chicken, smoked pork, shredded chicken, etc.
- Starches. oven roasted potatoes, roasted sweet potatoes, avocado, mushrooms, etc.
- Cheeses. My kids prefer their omelettes simply with extra cheese melted in the middle. These cheeses are great with any omelette: cheddar, Gruyère, Swiss, American, gouda, goat cheese, feta, Colby jack, etc.
- Herbs/spices. add some herbs for extra flavor. Chives, dill, parsley, minced garlic, paprika, etc.
How to Make an Omelette
Now that we’ve discussed the ingredients, we will walk through how to make an omelette step by step.
Prepare the Filling
The first step in this omelette recipe is to prepare the fillings. There are endless possibilities when choosing fillings for your omelette, so I will walk through two: a vegetarian omelette and a bacon omelette. Of course, you can skip the fillings and just use cheese if you’d prefer.
It’s important to prepare the fillings before you start cooking the eggs for the omelette recipe because you want them ready to add to the center to avoid over-cooking the omelette.
Vegetarian Omelette
To make a veggie omelette, dice 1 cup of your favorite vegetables.
Then, over medium-high heat, sauté the vegetables and garlic in olive oil until soft, about 3-5 minutes depending on the vegetables you choose.
Set them aside to use later.
Bacon Omelette
To make a bacon omelette, begin by cooking the bacon, garlic and onion over medium heat until bacon is cooked and onion is soft (5-8 minutes). Set aside.
You can use breakfast sausage in place of bacon.
Cook the Omelette
Once the fillings are ready, it’s time to cook the omelette.
Begin by whisking the eggs vigorously until they are homogenous (uniform throughout).
This step is incredibly important, you want to beat those eggs until there are no pieces of whites separated from the yolks.
Then, whisk in the salt and pepper.
Next, melt the butter in an 8” nonstick skillet over medium-low heat. It’s very important that you use an 8″ pan. If you use a larger pan the omelet will be too thin, a smaller pan will yield a very thick omelet.
Then, add the whisked eggs and swirl them in the pan until they are evenly distributed.
Next, cover the pan and cook over medium-low heat until the eggs begin to set. Please don’t rush the process, low heat is important when cooking omelettes so they don’t overcook.
Once they begin to set, use a spatula to gently push the edges in slightly and swirl the pan so that any uncooked eggs on the top pour over the sides to the edges of the pan and cook.
Once the omelette is mostly set (about 5-6 minutes), carefully flip it and turn off the heat.
Then, sprinkle the cheese over the top of the omelette and add the toppings on one half of the omelette.
Then, gently fold the other half over the toppings.
Serve
Serve the omelette immediately. You can garnish with herbs, chives, additional toppings, extra cheese, etc.
Here are some other recipes I suggest serving with this omelet!
- Serve with a side of oven roasted potatoes and oven baked bacon!
- Make some homemade cinnamon rolls for a sweet/savory combo.
- Banana bread or zucchini bread are a great addition to your breakfast.
- Try serving it with a cup of coffee and some cinnamon scones or chocolate scones.
Store
Store leftover omelettes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven set to warm until heated through.
Omelet FAQs
You only need a few simple ingredients: eggs, butter, salt & pepper and cheese!
Vegetables: zucchini, bell peppers, spinach, corn, broccoli (cut small), onions, leeks, tomatoes, etc.
Meats. crumbled and cooked breakfast sausage, bacon, Canadian bacon, ham, smoked salmon, leftover cooked chicken, smoked pork, shredded chicken, etc.
Starches. oven roasted potatoes, roasted sweet potatoes, avocado, mushrooms, etc.
Cheeses. My kids prefer their omelettes simply with extra cheese melted in the middle. These cheeses are great with any omelette: cheddar, Gruyère, Swiss, American, gouda, goat cheese, feta, Colby jack, etc.
Herbs/spices. add some herbs for extra flavor. Chives, dill, parsley, minced garlic, paprika, etc.
No, I don’t recommend adding any liquid ingredients to this omelette recipe.
When middle of the eggs just being to set, it’s time to flip.
Here are some reasons your omelette might not be fluffy:
Eggs aren’t fully beaten. You need to whip the eggs until the mixture is completely homogenous (uniform throughout).
A dirty bowl. If you whip your eggs in an oily, dirty bowl, it will cause them to not be fluffy when cooked.
A pan that’s too large. If you use a pan that is larger than 8″ your omelette will be too thin and not fluffy.
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Best Omelette Recipe
Equipment
Ingredients
- ½ Tablespoon salted butter
- 3 large eggs
- Pinch salt and pepper
- ¼ cup sharp cheddar cheese shredded
Fillings:
Vegetables
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 cup vegetables diced small (bell pepper, zucchini, onion, etc.)
- Salt and pepper to taste
Onion bacon, garlic:
- 1 teaspoon minced garlic
- 2 Tablespoon minced onion
- 2 slices bacon diced
Instructions
Prepare the Filling
Vegetables
- Dice 1 cup of vegetables.
- Over medium-high heat, sauté the vegetables and garlic in olive oil until soft, about 3-5 minutes depending on the vegetables you choose. Set aside.
Bacon/Sausage
- Cook bacon (or sausage), garlic and onion over medium heat until bacon is cooked and onion is soft (5-8 minutes). Set aside.
Make the Omelette
- Whisk eggs vigorously until they are homogenous (uniform throughout). Whisk in salt and pepper.
- Melt butter in an 8” nonstick skillet over medium-low heat.
- Add whisked eggs and swirl the pan until they are evenly distributed.
- Cover the pan and cook over medium-low heat until the eggs begin to set. Once they begin to set, use a spatula to gently push the edges in slightly and swirl the pan so that any uncooked eggs on the top pour over the sides to the edges of the pan and cook.
- Once the omelette is mostly set (about 5-6 minutes), carefully flip it and turn off the heat.
- Sprinkle cheese over the top of the omelette.
- Then, add the toppings on one half of the omelette, and fold the other half over the toppings.
- Serve immediately.
Video
Notes
- Salted Butter. Unsalted and gee are good substitutes. You can also use olive oil, although I don’t recommend it because you loose that buttery, salty exterior which is just divine.
- Eggs. Use organic, pasture-raised, large brown eggs for the best results.
- Shredded Cheddar Cheese. Choose your favorite cheese. We prefer sharp cheddar, but other suggestions include: gouda, mozzarella, Colby Jack, etc.
- Vegetables: zucchini, bell peppers, spinach, corn, broccoli (cut small), onions, leeks, tomatoes, etc.
- Meats. crumbled and cooked breakfast sausage, bacon, Canadian bacon, ham, smoked salmon, leftover cooked chicken, smoked pork, shredded chicken, etc.
- Starches. oven roasted potatoes, roasted sweet potatoes, avocado, mushrooms, etc.
- Cheeses. My kids prefer their omelettes simply with extra cheese melted in the middle. These cheeses are great with any omelette: cheddar, Gruyère, Swiss, American, gouda, goat cheese, feta, Colby jack, etc.
- Herbs/spices. add some herbs for extra flavor. Chives, dill, parsley, minced garlic, paprika, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great help to old men with dangerous cooking skills.
I’m so glad this recipe helped you, Bill! Sounds like you’re moving from dangerous in the kitchen to making dangerously delicious meals! 😉
Delicious, my family loved it, thank you so much!
Fantastic!:)x
Enjoyed your recipe especially the vegetarian omellete
Finally made my first “successful” omelette thanks to your easy to follow recipe. So delicious!
I am a life long food enthusiast who once ran a small restaurant together with my wife. I am retired now for more than a decade but continue to cook at home of course. I have made omelettes many times but it is more than 10 years since last time. I thought it might be a good idea to brush up on it first. So I looked on the web for recipes. I found yours and noticed it had been updated today so I knew it had to be the absolute latest in omelette making 😄. As I was cooking I recognized almost all the steps except a few that were slight variations. I am glad I found your recipe. It turned out to be the best omelette I’ve ever made. But I took your recipe to heart, including the brown farm raised eggs. I have a neighbor who raises chickens. He is happy to deliver fresh eggs any time I call him…
Thank you so much! What a gift to have such a generous neighbor! I did, in fact, update this post yesterday! I’m so glad you were able to enjoy a delicious omelette at home!
Hello Bruce here
First time making an omelet
Awesome results
Fluffy
I like spicy foods so I put a drop of hotsauce
Next time I try a piece of a hotpepper
Keep up the good work
I can make omelettes now! Your instructions are clear & photos help a visual learner. I now have 2 omelette pans for my husband & I to make omelettes together. We’re not quite at the flipping ability- we fold-but they are tasty and we love being able to customize to our tastes. Enjoying your blog and working our way through many of your recipes.
I always fold too! 😉 I am scared I’ll ruing the omelette if I flip (for now). I”m so glad this recipe was helpful for you!
Always had issues with omelettes, always stuck to the pan and had to finish under the grill and could never make a proper looking omelette! Followed your instructions and nailed it first time! Omelette back in the menu!
I’m so glad this recipe helped you master the art of the Omelette!!! 🙂