- It is not hard to make an omelet.
And yet, everyone seems scared to make them.
So today, I thought I would show you
how to make the perfect omelet.
One that is fluffy and smooth,
and not one that's all wonky
and shaped like a brain.
I'll also give you a few ideas for fillings
because let's be honest,
the whole point of making an omelet
is to stuff it
with a whole bunch of tasty fillings.
So let's get started.
If you've watched my favorite cookware video,
you know that I rarely use
non-stick pans in my kitchen.
But when it comes to omelets,
non-stick pans are definitely
a go-to for easy flipping.
So there's two pan sizes
you need to keep in mind
when making omelets.
And the first is an eight-inch pan
which has about a six-inch bottom diameter.
And that means you make an omelet
that's six inches across.
And while you can use it for three egg omelets,
I think they become a bit too thick.
And they're not nearly as easy to flip
when you've got other ingredients inside.
If I plan to make a three or four egg omelet,
I'll then default to my 10-inch pan,
which has about an eight-inch bottom diameter.
This is a great size for one very hungry person
or an omelet that you plan
on cutting in half
and serving to two people.
The great thing about omelets
is that all you need are eggs,
and salt and pepper
for a basic omelet.
So crack two eggs into a medium mixing bowl,
and then season with salt and pepper.
Give the eggs a quick whisk
until they're lightly fluffy,
and then set the bowl aside.
In terms of grease for the pan,
you can use half a table spoon
of olive oil or avocado oil,
butter or even bacon grease,
which is what I'm using today.
Because I love that it
imparts a slightly bacony flavor
into the eggs.
Warm that over medium-low heat
and give the pan a swirl
to make sure it gets all around,
and then pour the eggs into the pan.
Now, before we dive into the perfect way
to make an omelet,
I'll show you what I see most people do.
And that's sort of the scrambled egg method
where you use a spatula
to slide the eggs towards the middle
and then tip the pan
to let the more liquidy parts slide underneath.
You'd then cook this for a couple of minutes
or until the top is almost set,
and then flip it over.
Now don't get me wrong,
this method certainly works.
But as you can see,
you end up with a wonky shaped omelet
that has a lot of folds,
and cracks and crevices.
And that's why I say it looks like a brain
because it kind of does.
So instead, here's an approach
that's super easy
and works every single time.
Melt your oil in the pan over medium-low heat,
pour the egg mixture in,
gently tip the pan to make sure
the bottom is fully coated,
and then turn the heat down to low
and just let it sit.
It should take about two to three minutes
for the edges to become cooked through,
and the center to be almost cooked through.
What you want is for the top
to look a little wet,
but not be runny,
because eggs will continue to cook
once you fold them in half.
And that, my friends,
is how you make the perfect omelet.
You can top it with chives or herbs,
and then serve it right up.
The process would be
the same in a 10-inch pan.
And I'll show you that quickly
with a three egg omelet.
After the oil has warmed,
add the eggs.
And again, let it just sit
without any poking or prodding
for two to three minutes.
Then use a spatula
and carefully flip it in half
for one gorgeous looking omelet.
Although a little empty and boring,
if you ask me.
So let's jazz up these omelets
with a variety of fillings.
The first one is a mushroom and spinach omelet
with onions, mushrooms, spinach,
and a little sprinkle of goat cheese.
Add a small amount of olive oil to the pan
and toss it about a quarter cup
of sliced mushrooms
and a quarter cup
of diced yellow onion.
Saute that for a couple of minutes
or until the onions starts to become translucent
and the mushrooms have softened.
Then add half a cup
of loosely packed baby spinach
and saute for another minute or so
until the spinach wilts down.
Remove that to a small plate
and then wipe the pan clean
with a paper towel.
Add fresh oil to the pan
and repeat the steps I just showed you
for how to make an omelet.
Once the omelet is almost cooked through,
add the saute topping to half of the omelet,
just spreading them across,
and then top with about a tablespoon or so
of crumbled goat cheese.
Flip the omelet in half over the filling.
And if you'd like,
sprinkle a little chopped parsley
on top before serving it up.
Our next flavor is a classic
and that's a Western omelet with ham,
red and green bell pepper, red onion
and freshly grated Parmesan.
Add a drizzle of olive oil to the pan
and toss in two tablespoons
each of diced red bell pepper
and diced green bell pepper,
along with two tablespoons of diced red onion.
Saute those for a few minutes
until they're softened.
And then add a quarter cup of diced ham.
And you can buy a single slice
of ham steak at the market.
It's usually where packaged bacon is.
Then quickly dice it up.
The ham is already cooked,
you just need to warm it through
and then transfer the filling to a small plate,
and wipe the pan clean.
Add fresh oil to the pan
along with two whisked eggs.
And after two to three minutes,
when the top is nearly set,
add the filling ingredients
across half of the omelet.
Once that's done,
add a table spoon or so
of grated Parmesan cheese,
fold the Western omelet in half
and sprinkle some fresh herbs on top
before serving it up.
The last flavor is a Tuscan omelet
and it's a mix of sun dried tomatoes,
yellow onion, baby spinach,
fresh pesto and feta cheese.
Add a drizzle of oil to the pan
and then toss in a quarter cup
of diced yellow onion.
Saute it for a few minutes
or until the onion become is translucent.
Then add a quarter cup
of diced sun dried tomatoes
and about a half a cup
of loosely packed baby spinach.
Saute take that for another minute
until the spinach wilts down,
then remove it to a small plate
and wipe the pan clean.
Add fresh oil, butter, or grease to the pan.
Pour in the eggs,
let them cook for two to three minutes
until the top is almost set.
I think you guys should be a pro at this by now
and then place the filling ingredients
on half of the omelet.
Add a tablespoon of fresh basil pesto.
And I have a separate recipe
for this on my website
if you need one.
Then add a tablespoon of crumbled feta cheese.
Fold the omelet in half,
admire how gorgeous it looks,
and then sprinkle it
with freshly chopped herbs before serving.
Those are three really quick
and easy flavor combinations
that I person I love.
But I'd love to hear in the comments below
what your favorite omelet filling ingredients are,
or what you normally order at restaurants.
I hope you enjoyed today's video.
And if you did,
make sure to give the video a thumbs up,
and share it with your family and friends.
I also hope you feel more confident
making a perfect omelet
in your own kitchen.
And I can't wait to see photos
of your omelets across social media.