Spell it omelette or omelet — just don’t be deterred from preparing your eggs this way because the task seems daunting. Before you start cooking your eggs, carefully read through the directions and find a few tips, like these from Eating Well. Then you’ll be ready to dish out omelets at any time of the day using one of these seven omelet recipes. Plus, just keep in mind that there are no failed omelets — only omelets that became scrambled eggs instead.
1. Basic Omelet
For a bare bones omelet and detailed step-by-step instructions, Culinary Arts and About.com have this quick guide for a two-egg omelet. It also recommends having the right equipment, like a good nonstick pan, to make the process easier.
- 2 eggs
- 2 tablespoons whole milk
- 2 tablespoons butter
- Salt and ground white pepper, to taste
Directions: Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color. Heat a heavy bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Add the milk to the eggs and season to taste with salt and white pepper. Whisk eggs by hand or with an electric beater or stand mixer with the whisk attachment; beat as much air as possible into the eggs.
When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges until there’s no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula. Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
If you’re adding any other ingredients, now’s the time to do it. Spoon your filling across the center of the egg in straight line. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don’t overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don’t let it get brown. Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
2. Omelet with Turmeric, Tomato, and Onions
Put a bit of Indian spice into your eggs with Cooking Light’s tumeric- and mustard seed-seasoned omelets. You can split this four-egg omelet in half for two servings, or gobble the whole thing up on your own.
- 4 large eggs
- ⅜ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ teaspoon brown mustard seeds
- ⅛ teaspoon turmeric
- 2 green onions, finely chopped
- ¼ cup diced plum tomato
- Dash of black pepper
Directions: Whisk together eggs and salt. Heat oil in a large cast-iron skillet over medium-high heat. Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently. Add onions; cook 30 seconds or until soft, stirring frequently. Add tomato; cook 1 minute or until very soft, stirring frequently.
Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes.) Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge. Continue cooking until center is just set (about 2 minutes.) Loosen omelet with a spatula and fold in half. Carefully slide omelet onto a platter. Cut omelet in half and sprinkle with black pepper.
3. Bacon, Avocado, and Cheese Omelets with Tomato Salsa
Cheese, spice, and bacon meet in this recipe by Gourmet, via Epicurious. The real kick is in the salsa thanks to a spicy jalapeño chili. Real heat seekers can leave the seeds in the pepper, and for a milder take, use the salsa or pepper sparingly.
- ⅔ cup finely chopped seeded tomato
- 2 tablespoons finely chopped red onion
- 1 pickled or fresh jalapeño chili, or to taste, seeded and minced
- 2 tablespoons minced fresh coriander
- 1 tablespoon fresh lime or lemon juice
- 4 large eggs
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 3 slices of lean bacon, cooked and crumbled
- 1 small avocado
- ½ cup coarsely grated Monterey Jack (about 2 ounces)
Directions: In a small bowl stir together the tomato, onion, jalapeño, coriander, lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, water, and salt and pepper to taste.
In a 8-inch skillet, preferably non-stick, heat ½ tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into ½ -inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
4. Lao Omelet with Dill, Scallion and Thai Chile
Food & Wine featured this omelet along with an exploration of Laos, particularly its food and culture. The Thai-inspired ingredient list are full of bold flavors that will spice up your breakfast or dinner. It makes 1 omelet.
- 3 large eggs
- 2 tablespoons chopped dill
- 1 scallion, cut into 1-inch pieces
- 1 Thai red chile, sliced
- ½ teaspoon Asian fish sauce
- ¼ teaspoon freshly ground pepper
- Pinch of salt
- 2 tablespoons vegetable oil
- 1 medium shallot, coarsely chopped
Directions: In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper, and salt. In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Add the remaining 1 tablespoon of oil and, when it is hot, add the egg mixture.
Cook, stirring, until the eggs are almost set, about 1 minute. Run a heatproof plastic spatula around the edge to loosen the omelet and cook undisturbed until golden brown on the bottom, about 30 seconds. Invert the omelet onto a plate and serve.
5. Ricotta Omelets
Drizzle Bon Appétit’s two cheese omelets with a cherry tomato vinaigrette and a restaurant-worthy breakfast or light dinner will be served. You can make the vinaigrette up to two days in advance. Simply skip adding the chives, and store it covered in the fridge.
- 2 tablespoons unsalted butter, divided
- 4 large eggs, beaten to blend, divided
- Kosher salt, freshly ground pepper
- 4 tablespoons ricotta, divided
- 2 tablespoons grated Parmesan, divided
- 2 tablespoons chopped fresh basil, divided
- 1 tablespoon chopped fresh chives, divided
Cherry tomato vinaigrette
- 1 pint cherry tomatoes
- 3 tablespoons olive oil, divided
- 1 shallot, finely chopped
- 1 tablespoon (or more) red wine vinegar
- Kosher salt, freshly ground pepper
- 2 tablespoons chopped fresh chives
Directions: To make the omelets, melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat. Season eggs with salt and pepper. Add half of eggs to skillet. Cook eggs, stirring gently with a heatproof silicone spatula until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs evenly to cover bottom of skillet.
Top eggs with half of ricotta, Parmesan, basil, and chives. Using spatula, fold up one-third of omelet. Roll omelet over onto itself, then slide omelet onto a plate. Repeat with remaining ingredients to make a second omelet. Top with vinaigrette.
For the vinaigrette, cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes. Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4 to 6 minutes. Mash some of tomatoes with a spoon. Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.
6. Egg-White Omelet with Goat Cheese
Pick your favorite salsa to include in Martha Stewart’s egg white omelet recipe. If taking the egg whites from whole eggs, you can use up your egg yolks by following any of the recipes from Cooking Light or Food and Family.
- ½ cup egg whites (from about 4 eggs)
- Coarse salt and ground pepper
- 1 teaspoon olive oil
- 1 heaping tablespoon crumbled goat cheese
- 2 to 3 tablespoons prepared salsa
Directions: In a medium bowl, whisk egg whites with 1 tablespoon water; season with coarse salt and ground pepper. Heat olive oil in an 8-inch nonstick skillet over medium-high heat. Add egg whites to skillet; cook until nearly set, using a flexible heatproof spatula to repeatedly pull in sides of omelet to allow uncooked egg to run underneath, 1 to 2 minutes. Sprinkle crumbled goat cheese and prepared salsa over the top. Gently slide omelet onto serving plate, folding it over by tipping skillet slightly.
7. Baked Denver Omelet
Still not convinced you can easily make an omelet? In that case, follow Taste of Home’s recipe that takes the Denver omelet off the stovetop and puts it in the oven instead. It will yield between 4 and 6 servings.
- 8 large eggs
- ½ cup half-and-half cream
- 1 cup (4 ounces) shredded cheddar cheese
- 1 cup finely chopped fully cooked ham
- ¼ cup finely chopped green pepper
- ¼ cup finely chopped onion
Directions: Preheat oven to 400 degrees Fahrenheit. In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper, and onion. Pour into a greased 9-inch square baking dish. Bake for 25 minutes or until golden brown.