Making an omelet can sometimes seem like a daunting task, especially if you are inexperienced in the kitchen. It doesn't have to be that way, and a great omelet is just a few minutes away once you get the hang of the cooking process.
Things You Will Need
Eggs, mixing bowl, whisk, cutting board, frying pan, butter, cream, spatula, fillings for omelet (meat and vegetables), knife, stove.
Start by cracking two or three large eggs into a mixing bowl. Never crack the eggs directly into the frying pan, as they will cook too fast, and you won't be able to mix them together properly. Pick out any bits of egg shells that may have fallen into the bowl.
Pour about 1/8 tablespoon into the egg mixture if you used two eggs. You can bump the amount of cream to 1/4 tablespoon if you used three eggs. Whisk the cream and eggs together for 20 to 30 seconds.
Prepare any fillings you want for the omelet. Cook any meats such as sausage or bacon, and chop up any vegetables to appropriate sizes.
Place the frying pan on the stove and turn the heat to medium. Allow the pan to heat for 90 seconds, then smear the bottom of the pan with a stick of butter, approximately 1/s teaspoon. The butter should bubble as soon as it hits the pan. If it does not, your pan is not hot enough, and you should wait 15 seconds before adding the eggs.
Slowly add the eggs to the center of the frying pan, making sure the eggs are evenly spread. As the eggs begin to cook, push the edges into the center of the pan. The outer edges cook quicker than the middle, and by pushing the edges inward as they solidify, you will ensure that all of the egg cooks evenly.
Once the top of the eggs is solid, add your meat or vegetable filling. Cover one half of the eggs, and leave the other half bare. Give the pan a slight shake to make sure the eggs aren't sticking to the bottom.
Gently wedge the tip of your spatula under the side of the eggs with no filling. Slowly lift the edge up from the pan and guide it over the top of the filling. Set the spatula down just on top of the filling once you have folded the eggs over completely. Remove the spatula, and turn off the burner.
Tip the frying pan slightly over the top of a plate, and use the spatula to help ease the omelet onto the plate.
Allow the omelet to sit for one minute to cool slightly, especially if you used a cheese filling, so it has a chance to melt.
The best advice for making an omelet is to go slow. If your stove burns hot, use less than medium heat so you do not burn the eggs. As with many things in life, you will get better the more you do it, so keep making those omelets!
Tips & Warnings