Apr 30

How to: Make an Omelet

How to: Make an Omelet Omelette Recipe Tutorial

With Mother’s Day just more than a week away, you might be planning to celebrate the day with a family brunch. There is nothing easier than an omelet bar, where you give your guests a choice of multiple fillings (see suggestions below) while you act as short-order cook. An omelet can be made in less than a minute, as I learned firsthand from one of the best. That would be Howard Helmer, World’s Fastest Omelet Maker. Howard, a man with a zest for life (and eggs), is in the Guinness Book of World Records for making 427 omelets in 30 minutes. Seriously.

The trick to the method is using a nonstick skillet set over medium-high heat. Do not add the butter or oil until the pan is piping hot. As soon as the egg hits the pan, it should start bubbling and this is when you leap into action. Make sure to have everything – spatula, fillings and a plate – at the ready because that omelet will be done in a flash.

How to do it:

In a bowl, whisk together 2 eggs and 2 tablespoons water. This is enough for one omelet. If you are making multiple omelets, whisk all of the eggs and water together in one bowl and use a 4 ounce (standard) ladle to portion out enough of the egg mixture for each omelet.

Heat a 10-inch nonstick skillet over medium-high heat. You want the pan to be very hot before adding the egg. Add small pat of butter or just enough olive oil to coat the bottom of the pan.

Add egg mixture to pan and, with a heat-resistant spatula, immediately start to push the egg from the bottom of the pan, tipping the pan to move uncooked egg into empty spots so that all of the egg gets cooked.

How to: Make an Omelet Collage 1

When the egg is mostly cooked, but still slightly liquid on top, add the fillings to the left side of the omelet. (If you are left-handed and will be flipping the omelet in the opposite direction, add the fillings to the right side of the omelet.)

How to: Make an Omelet Collage 2

Slide the spatula under the right side of the omelet (left side if you are left-handed) and fold the egg over the fillings. Slide the omelet onto a plate and serve immediately. Repeat with remaining egg mixture.

That’s it!


Topping ideas:

Black Beans
Smoked Salmon

Bell peppers
Sauteed mushrooms
Sauteed zucchini

Fresh mozzarella
Goat cheese


Related Posts Plugin for WordPress, Blogger...

{ 40 comments… read them below or add one }

1 Kalynskitchen April 30, 2011 at 2:09 pm

Very fun post, and your omelet looks delicious!


2 claudia lamascolo/aka pegasuslegend April 30, 2011 at 5:05 pm

What a gorgeous photo… awesome instructions… and tips… yummy~


3 ironchefman April 30, 2011 at 5:52 pm

When it comes to making omelettes, I always loved the Julia Child video http://www.youtube.com/watch?v=LWmvfUKwBrg . The technique is so smooth and she makes it look so easy! I’ll have to combine Julia’s ideas with yours and make the best omeletes ever.


4 Dara (Cookin' Canuck) May 3, 2011 at 1:04 pm

Yes, I love that video, too. Her technique is, of course, flawless and I have made omelets that way many times. The only downside, however, is that it doesn’t lend itself to fillings because of the way the omelet comes together.


5 marla April 30, 2011 at 8:27 pm

Great tips Dara & this is perfect for guests. People love to pick & choose their own fillings.


6 Dara (Cookin' Canuck) May 3, 2011 at 1:05 pm

I agree. It’s always fun to see what combinations of fillings that guests enjoy.


7 Guava May 1, 2011 at 12:40 am

Very yummy looking with great suggestions for fillings and easy to follow technique. I love having an omelet for dinner too with a salad on the side!


8 Dara (Cookin' Canuck) May 3, 2011 at 1:05 pm

Absolutely. That is the perfect quick meal.


9 Katrina May 1, 2011 at 12:43 am

I love omelets! Mine always turn out sticky and messy, but I will definitely try your method. Love this!


10 Dara (Cookin' Canuck) May 3, 2011 at 1:06 pm

Katrina, I had plenty of omelet issues before I learned this method. Hopefully this works well for you, too.


11 Amanda May 1, 2011 at 10:46 am

Great description Dara, and a beautiful omelet :) I love making egg white omelets with chopped bell pepper, onions and mushrooms with some swiss or smoked gouda :) mmm!


12 Dara (Cookin' Canuck) May 3, 2011 at 1:06 pm

You’re making me hungry, Amanda. Smoked cheeses do work so well in omelets.


13 Mushrooms Canada May 1, 2011 at 12:00 pm

Wonderful step-by-step tips Dara! I looove omelets… with lots of cheese and mushrooms of course ;)
- Brittany


14 Dara (Cookin' Canuck) May 3, 2011 at 1:06 pm

Ah yes, there’s nothing better than an omelet packed with mushrooms.


15 Miss @ Miss in the Kitchen May 1, 2011 at 5:44 pm

Looks fantastic, I do love omelets, and this is another great how-to!


16 Drick May 2, 2011 at 6:16 am

so great and clear instructions on making a really good omelet – well done… might add though, some of us still use stainless steel and keeping the omelet pan well clean, smooth surfaced helps a lot…


17 Dara (Cookin' Canuck) May 3, 2011 at 1:07 pm

Thanks, Drick. That’s a great tip for those who prefer to use stainless steel.


18 Salad in a Jar May 2, 2011 at 9:41 am

I can see instantly what I’ve been doing wrong. Looks like I need to make sure my pan is really hot before I start. Thanks for the easy instructions.


19 Dara (Cookin' Canuck) May 3, 2011 at 1:07 pm

I was making the same mistake before I learned this method. Even though you have to move quickly when the pan is so hot, it is a nearly fool-proof method.


20 Jenny Flake May 2, 2011 at 10:08 am

I love omelets! Breakfast, lunch or dinner, I am in!!


21 Maria May 2, 2011 at 10:40 am

Great tips! We love omelets anytime of the day!


22 averagebetty May 2, 2011 at 4:02 pm

Great idea for Mother’s Day. And surely Anthony Bourdain would let you cook an omelette for him too — YUM! It was wonderful meeting you and laughing with you at Camp Blogaway :)


23 Dara (Cookin' Canuck) May 3, 2011 at 1:08 pm

It was wonderful meeting and hanging out with you too, Sarah. You gave all of us some good laughs.


24 Tracy May 2, 2011 at 4:39 pm

Great tutorial! I haven’t been very successful making omelets in the past…I will have to give it a try using your tips!


25 Dara (Cookin' Canuck) May 3, 2011 at 1:08 pm

I hope it works well for you, Tracy.


26 Amy | She Wears Many Hats May 3, 2011 at 8:50 am

What a perfectly pretty omelet Dara! I remember that day with Howard. His enthusiasm was addictive. Thanks for reminding me of that fun and for the list of great omelet fillings. YUM!


27 Dara (Cookin' Canuck) May 3, 2011 at 1:08 pm

It was such a fun trip, wasn’t it? Miss you, Amy!


28 thepickyeater May 3, 2011 at 9:11 am

omelet is my fav sunday breakfast dish with brown bread n ketchup!! :D you’ve listed an interesting choice of toppings :)


29 HeatherChristo May 3, 2011 at 9:36 am

my stomache is rumbeling looking at that! nice tutorial too…


30 Megan May 3, 2011 at 9:46 am

Great looking omelet! Happy Mother’s Day to you!


31 Heather at FarmgirlGourmet May 3, 2011 at 9:47 am

Gorgeous Dara! I love omelettes! Thanks for the tutorial….and now a craving. :)


32 sippitysup May 3, 2011 at 11:38 am

Moving those eggs is the key! Great job… GREG


33 Lana @ Never Enough Thyme May 3, 2011 at 12:31 pm

We love omelets here. They’re our go-to breakfast for weekends. So quick to make and you can add whatever fillings you like! I especially like a shot of Tabasco mixed in with my eggs and a creamy goat cheese and ham filling. Yum.


34 Dara (Cookin' Canuck) May 3, 2011 at 1:09 pm

Now that sounds like a wonderful omelet, Lana.


35 Alison @ Ingredients, Inc. May 3, 2011 at 7:42 pm

We love making omelets! Love this post!


36 Cookbook Queen May 4, 2011 at 8:13 am

Gorgeous omelet and such a great idea before Mother’s Day!!


37 Becky at VintageMixer May 5, 2011 at 10:48 am

loving your “how to” posts!


38 twomatoes May 11, 2011 at 7:33 am

am not a fan of eggs, but after this post! i really wanna have an omelet :)


39 thepickyeater | a spoonful of yumm July 3, 2011 at 10:39 am

i made this & i love it. usually i mix the veggies in with the egg batter and then pour it on the pan & flip it over. tday i poured only batter and then added veggies and cheese on one half n flipped the other half over. had it with good old ketchup :D tasted great !


40 Katrina November 16, 2011 at 5:47 am

I tried this for breakfast this morning and loved it! I don’t know why, but I’ve always had the thought that the more eggs the better. Your omelet is my new recipe for sure!


Leave a Comment

Previous post:

Next post: