How to Make an Omelette
How to Make an Omelette

Never be afraid! Cooking an omelette at home is not difficult. With a few basic steps and a twist of the wrist, you can do it in minutes. Fill it with whatever you have on hand – it’s a great way to use up leftovers!

In this recipe

  • French vs. American Omelettes
  • How to make an omelette
  • The best pan for making omelettes
  • Ideas for omelet fillings
  • Don’t overfill your omelet!
  • Omelettes: Not just for breakfast!

Not only is an omelet quick and easy to make, it’s also a prime example of economy. Bits (aka leftovers) take on a whole new level when they’re placed in an omelet.

French vs. American Omelettes

It seems the French invented omelettes and may have stolen the idea from the Romans. Let’s leave the argument there and just say that the omelette has a long history.

A French omelet starts with beaten eggs in the pan (just like scrambled eggs). The pan is constantly shaken during cooking until the eggs are just beginning to set. When the eggs are cooked, the omelet is rolled and folded tightly to form an oval and finally turned out onto a plate, seam side down.

It can be plain or stuffed, with or without cheese. (On Omelette with fine herbs is a famous French standard dish. A selection of chopped herbs are stirred into the eggs before cooking; no cheese.)

American omelettes (or “omelettes” as they’re sometimes spelled) Start the same way, but while the eggs cook, use a spatula to lift the edges from the sides of the pan to allow the runny eggs to flow underneath.

How to make an omelette

For our purposes, here we are making an American-style omelet and you’ll see how easy it is even if you’ve never tried making an omelet before.

Here are the key steps to read before you start so you know where you’re going:

  1. Beat the Eggs: Use two or three eggs per omelette depending on how hungry you are. Beat the eggs lightly with a fork.
  2. Melt the butter: Use an 8-inch non-stick pan for a two-egg omelet, a 9-inch pan for 3 eggs. Melt the butter over medium-low heat, keeping the heat low and slow as you cook the eggs to avoid over-browning or overcooking the base.
  3. Add Eggs: Let the eggs sit for a minute, then carefully lift the cooked eggs off the edge of the pan with a heat-safe silicone spatula. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
  4. Fill the omelet: Add the filling—but don’t overfill the omelette—when the eggs start to set. Cook a few more seconds
  5. Fold and serve: Fold the omelet in half. Push it onto a plate with the help of a silicone spatula.

The best pan for making omelettes

I said that above but it needs to be repeated! use one 8 inch non-stick pan (like this one) for a 2 egg omelet; Use a 9 inch pan for 3 eggs.

  • Check out our list of the best nonstick pans.

Ideas for omelet fillings

Here are a few winning combinations:

  • Avocado and cheddar
  • Fried potatoes and Gruyere
  • Leftover ratatouille or other vegetable stew, alone or with some parmesan
  • Bacon and cheese or bacon and potatoes without cheese, chives
  • Spinach and tomato, with or without feta
  • goat cheese and herbs

Use your imagination and what you like for the filling.

Don’t overfill your omelet!

Show off your inner elegant French chef and don’t overfill the omelette! You should have enough filling to make the omelette flavorful, but not so much that it cracks and squirts out of the eggs. With practice, you’ll be able to figure out how much to put in the omelette.

Omelettes: Not just for breakfast!

Americans consider omelettes a breakfast food, but the French have a long association with eggs at other times of the day. In fact, they don’t eat them that often for breakfast.

In her book An omelet and a glass of wine The late British writer Elizabeth David, who was one of the first food writers to educate a generation of English speakers about real, everyday French cooking, extols the virtues of simplicity omelette enjoyed with a glass of wine. It’s worth reading just for the pleasure of armchair cooking and a little perspective. As she points out omelets are for pretty much any time of the day.

My husband, who used to be a line cook and has honed his omelette technique, often offers to make omelettes for me for dinner, especially when I’m too tired to even think about going near a stove.

We always have eggs on hand, often cheese and sometimes a few leftover herbs or vegetables. We love our “house” omelettes with a glass of wine, but they would be just as good for breakfast on a day when scrambled eggs aren’t quite filling enough for a long day.

More classic ways to make eggs

  • Easy poached eggs
  • Fluffy scrambled eggs
  • Peel lightly boiled eggs in the pressure cooker
  • Omelet in a mug
  • Pressure Cooker Egg Bites


Check out this perfect omelet recipe

How to make an omelette

preparation time
1 min

cooking time
5 minutes

total time
6 minutes

1 serving

1 omelet


  • 2 big eggs

  • 1 tablespoon unsalted butter

  • 2 tablespoon grated cheeseof any kind

  • 3 to 4 cherry tomatoesHalve and salt lightly

  • 2 tablespoon chopped basilParsley or herbs of your choice


  1. Prepare eggs:

    In a bowl, beat the eggs with a fork.

  2. Melt the butter:

    In an 8-inch non-stick skillet over medium-high heat, melt the butter.

  3. Add the eggs and cook the omelette:

    Add the eggs to the pan and cook, without stirring, until the edges begin to set. Using a silicone spatula, press the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.

    Repeat until eggs are slightly set but still soft in center, about 6 minutes.

  4. Fill the omelet:

    Arrange the cheese, tomatoes, and herbs in a row in the center of the omelet and cook, about 1 minute longer, or until the eggs are mostly set but slightly soft in the center.

  5. Fold and serve the omelet:

    Slide the spatula around the edge of one side of the omelet to loosen it. Slip it under the eggs and use it to gently fold the omelette in half. Slide the spatula under the folded omelette to release it from the pan. Tilt the pan over a plate and use the spatula to slide it onto the plate. Voila!

nutritional information (per serving)
322 calories
26g Fat
6g carbohydrates
16g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!