This tutorial on how to make an omelet comes in handy for weekend brunch or a quick weeknight dinner. Follow the step-by-step photos for the perfect omelet.

Knowing how to make an omelet is a cooking skill you will use over and over again. We love a great omelet bar for brunch. 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.

My top tips

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 (feel free to use milk or cream if you prefer). This is enough for one omelet. If you are making multiple omelets, whisk all 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 a 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.)

An open omelet with fillings in a skillet and a folded over 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!

Omelet filling 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

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How to Make an Omelet

This tutorial on how to make an omelet comes in handy for weekend brunch or a quick weeknight dinner. Follow the step-by-step photos for the perfect omelet.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, French

Keyword: Egg Recipes

Prep Time: 2

Cook Time: 3

Total Time: 5

Servings: Serving

Calories: 126kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 large eggs
2 tablespoons water or use milk
Butter or oil for the pan

Instructions

In a bowl, whisk together the eggs and water. (See Note below for making multiple omelets.)
Heat a 10-inch nonstick skillet over medium-high heat. You want the pan to be very hot before adding the egg. Add a 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.

Notes

This is enough for one omelet. If you are making multiple omelets, whisk all 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.

The nutritional calculation reflects just the eggs and water, not the butter, oil or toppings.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

My top tips

How to make an omelet