This tutorial on How to Make an Omelet will come in handy during weekend brunch. Follow the step-by-step photos for the perfect omelet.
With Mother's Day just more than a week away, you need to know how to make an omelet! You might be planning to celebrate the day with a family brunch and there is nothing easier than an omelet bar. 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 make an omelet:
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.
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.)
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! Now you know how to make an omelet. The perfect omelet!
Topping ideas:
Meat/Beans:
Bacon
Black Beans
Ham
Sausage
Shrimp
Smoked Salmon
Vegetables:
Bell peppers
Sauteed mushrooms
Sauteed zucchini
Spinach
Tomato
Cheese:
Cheddar
Fresh mozzarella
Goat cheese
Gorgonzola
Herbs:
Basil
Cilantro
Dill
Tarragon
sippitysup
Moving those eggs is the key! Great job... GREG
Heather at FarmgirlGourmet
Gorgeous Dara! I love omelettes! Thanks for the tutorial....and now a craving. 🙂
Megan
Great looking omelet! Happy Mother's Day to you!
HeatherChristo
my stomache is rumbeling looking at that! nice tutorial too...
thepickyeater
omelet is my fav sunday breakfast dish with brown bread n ketchup!! 😀 you've listed an interesting choice of toppings 🙂
Amy | She Wears Many Hats
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!
Dara (Cookin' Canuck)
It was such a fun trip, wasn't it? Miss you, Amy!
Tracy
Great tutorial! I haven't been very successful making omelets in the past...I will have to give it a try using your tips!
Dara (Cookin' Canuck)
I hope it works well for you, Tracy.
averagebetty
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 🙂
Dara (Cookin' Canuck)
It was wonderful meeting and hanging out with you too, Sarah. You gave all of us some good laughs.
Maria
Great tips! We love omelets anytime of the day!
Jenny Flake
I love omelets! Breakfast, lunch or dinner, I am in!!
Salad in a Jar
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.
Dara (Cookin' Canuck)
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.
Drick
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...
Dara (Cookin' Canuck)
Thanks, Drick. That's a great tip for those who prefer to use stainless steel.
Miss @ Miss in the Kitchen
Looks fantastic, I do love omelets, and this is another great how-to!
Mushrooms Canada
Wonderful step-by-step tips Dara! I looove omelets... with lots of cheese and mushrooms of course 😉
- Brittany
Dara (Cookin' Canuck)
Ah yes, there's nothing better than an omelet packed with mushrooms.
Amanda
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!
Dara (Cookin' Canuck)
You're making me hungry, Amanda. Smoked cheeses do work so well in omelets.
Katrina
I love omelets! Mine always turn out sticky and messy, but I will definitely try your method. Love this!
Dara (Cookin' Canuck)
Katrina, I had plenty of omelet issues before I learned this method. Hopefully this works well for you, too.
Guava
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!
Dara (Cookin' Canuck)
Absolutely. That is the perfect quick meal.
marla
Great tips Dara & this is perfect for guests. People love to pick & choose their own fillings.
Dara (Cookin' Canuck)
I agree. It's always fun to see what combinations of fillings that guests enjoy.
claudia lamascolo/aka pegasuslegend
What a gorgeous photo... awesome instructions... and tips... yummy~
Kalynskitchen
Very fun post, and your omelet looks delicious!