Description
A classic, fluffy omelette made with fresh eggs, lightly seasoned and cooked gently in butter or olive oil. Customize with your favorite fillings for a versatile and satisfying meal perfect for breakfast, lunch, or dinner.
Ingredients
Scale
Eggs and Seasoning
- 2 large eggs
- Sea salt, to taste
- Freshly ground black pepper, to taste
For Cooking
- Butter or extra-virgin olive oil, for the pan
Optional Fillings
- Desired fillings such as cheese, vegetables, cooked meats, or herbs (optional and based on preference)
Instructions
- Prepare the eggs: Crack the eggs into a medium bowl and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Season with a pinch of sea salt.
- Heat the pan: Place an 8-inch nonstick skillet over medium heat. Add a small pat of butter or drizzle olive oil into the pan, swirling to coat the surface evenly.
- Cook the eggs: Pour the beaten eggs into the pan and immediately reduce the heat to medium-low. Let the eggs cook undisturbed for about 10 seconds until the edges begin to set.
- Shape the omelette: Using a spatula, gently push the cooked edges of the eggs toward the center, allowing the uncooked egg to flow to the edges. Tilt the pan as needed to help this process. Continue until the edges thicken and create an even layer.
- Set the omelette: Let the eggs cook without stirring until mostly set but still slightly runny on top.
- Add fillings and fold: Place your desired fillings on one half of the omelette. Carefully fold the other half over the fillings with the spatula.
- Finish cooking: Cook for another minute or until the eggs are fully set but tender. Remove from heat, season with additional salt and pepper if desired, and serve immediately.
Notes
- Learn how to make an omelet! It’s quick, easy, and delicious for any meal of the day.
- Filling options are endless — try cheese, mushrooms, spinach, ham, tomatoes, or fresh herbs.
- Use a nonstick skillet and moderate heat for the best texture and easy folding.
- For fluffier omelettes, whisk eggs thoroughly and avoid overcooking.
Nutrition
- Serving Size: 1 omelette (approx. 2 eggs with butter or oil)
- Calories: 220
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 370 mg
