All of the tips and tricks you need to make the perfect omelette! Soft, fluffy and super customizable. Add your favorite ingredients like veggies, meat or cheese.
Omelettes are one of my favorite things to make for breakfast. They are easy, healthy and most of all…super delicious! For extra flavor, I like to top mine with a spoonful of guacamole and salsa. Sometimes I’ll add a little sour cream or even some fresh herbs, like cilantro or chives. Yum!!
Omelettes are one of those classic breakfast recipes that everyone should learn how to make! They may sound simple, but it actually can be a little tricky to cook them perfectly. But with the tips and tricks below, I have no doubt that you’ll easily make them in no time!
This recipe is similar to a “Western omelette,” because it contains eggs, peppers, onions, meat and cheese. I like to add in some spinach as well, to pack in extra veggies. However you can honestly use whichever ingredients you prefer…there are so many delicious ways to customize!
How many eggs do you use?
I find that using 2 large eggs and 1 large egg white is the best amount. It perfectly fills up an 8-inch skillet and isn’t too thin or thick. The eggs fluff up just enough so that it’s easy to flip. If you use more or less, sometimes it’s hard to keep that perfect shape and your omelette will look more like scrambled eggs. If you’re making more than one, I recommended using 2 eggs (+ 1 egg white) per person.
Adding water vs. milk
I typically add water instead of milk. When whisking the eggs, I’ll add in about 1 Tablespoon of water. I’ve found that the water helps release steam when cooking, which prevents the eggs from overcooking. You could add in a Tablespoon of milk instead, however water is just my personal preference.
There are so many different fillings that taste great in an omelette. Feel free to mix up the ingredients and spices based on what you have on hand or are in the mood for. Below are some of my favorites to mix in.
Not in the mood to think about what fillings to add? No problem! This specific recipe is similar to a western omelette, but there are plenty of other variations that you can make. Check out some of the most popular ones below.
- Western: Eggs, onions, peppers, cheese, meat
- Spanish: Eggs, onions, potatoes, spices
- Egg white: Egg whites, veggies, spices, cheese
- Spinach: Eggs, spinach, cheese
- Cheese: Eggs, spices, cheese
How to make an omelette
- Whisk eggs and water together, then salt and pepper to taste. Set aside.
- Cook veggies and meat in an 8-inch skillet over medium heat for about 3 minutes, or until veggies are translucent. If preferred, add spinach at very end until wilted. Place mixture on plate and wipe down skillet. Add 1 teaspoon oil and warm over medium heat.
- Pour the egg mixture in slowly once the oil is hot. Let sit for 30 seconds, then use a spatula to push the cooked egg, allowing the runny egg to fill in. Cook another minute, or until you’re able to flip the eggs. Then turn the heat off.
- Carefully flip the egg over with a spatula. Add 1 Tablespoon of cheese on half the side, then add the filling to that same half. Place the other Tablespoon of cheese on top.
- Flip egg over and let sit for 1 minute. Enjoy while hot!
Tips to prevent burning
Sometimes it can be a little tricky to not burn an omelette. Below are a couple of key factors that play into this.
- Make sure the oil is hot before adding the eggs. If it isn’t, it’ll just mix into the eggs instead of acting as a non-stick cooking agent.
- Add a Tablespoon of water to your egg mixture. The water releases a little steam when cooking, which prevents the eggs from overcooking and burning.
- Turn off the heat prior to flipping. This way it won’t continue to cook on high heat while you add your toppings and flip it.
How to tell if it’s under cooked
Prior to adding your toppings, shake your skillet. If the eggs are still super jiggly, let it cook about a minute or two longer. When you flip your omelette, you want the egg mixture to still be a little wet on top because it will continue to cook. But there is definitely a difference between being super jiggly and wet on top! If the eggs are still really jiggly when you flip it, there is a good chance it will be under cooked when you serve it.
Meal prep omelette bags
When meal prepping, sometimes I’ll make a couple of omelette bags to stick in the fridge of freezer. Just cook the meat and veggie mixture, then add to a zip lock bag. When you’re ready to make an omelette, all you have to do is heat up your eggs! So easy.
I like to write the date that I made the mixture on the bag so that I know when to use it by. The mixture should last for about 5 days in the fridge or about a month in the freezer.
Sides to serve with
More easy breakfast ideas:
- Mini egg frittatas
- Microwave scrambled eggs
- Egg white muffins
- Ham and broccoli frittata
- Bacon and egg breakfast skillet
- 2 large eggs
- 1 egg white
- 1 Tablespoon water
- 1 teaspoon olive oil
- 1/4 cup turkey sausage
- 1/4 cup chopped bell peppers
- 2 Tablespoons chopped onion
- 1/4 cup chopped spinach
- 2 Tablespoons shredded cheddar cheese (more if desired)
Salt and pepper to taste
- Whisk together eggs and water. Salt and pepper to taste. I used about 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
- Cook the sausage, bell peppers and onion in a 8 inch pan over medium heat for 3 minutes, or until the onions have become translucent. Add in the spinach and cook just until wilted.
- Place mixture on a plate. Wipe down pan and then add 1 teaspoon oil. Heat over medium heat. Once the oil is hot, slowly pour in the egg mixture. Let sit about 30 seconds, then use a spatula to slowly push the cooked egg and let the runny egg fill in. Cook another minute, or until you are able to flip it.
- Turn the heat off. Carefully flip the egg over with a spatula (or two). Place 1 Tablespoon of cheese on half the side. Add the filling to the same half and then place the other Tablespoon of cheese on top. Add more if desired. Flip the egg over and let sit for one minute.
- Enjoy while hot.