How to Make an Omelette

No, it is optional in the egg mixture.

Lift a set edge gently and tilt the skillet so the uncooked egg runs toward the outside.

Once the eggs are mostly cooked but still soft in the middle, fill one half and fold.

The directions turn it off after folding and give the cheese a brief pause to melt.

You can add mix-ins, but cook them first and avoid overfilling.

I’ve found that 2 eggs works perfectly for an 8″ skillet. If you would like a larger omelette, you can use 3 eggs and cook in a 9″ skillet. Notes: Whisk thoroughly. You want the egg mixture to be consistent in color so the yolks and whites are completely incorporated. Pre-cook mix-ins. Veggies release moisture as they cook. Meat also releases oil as it cooks. If you’re mixing in either of these things, make sure those add-ins are pre-cooked because they won’t cook well once they’re added. Don’t over-fill. Add-ins are great but make sure you don’t go overboard. If the omelette is too full, it will just fall apart. It will still be delicious! Use a non-stick skillet. Trust me. This makes it so much easier to move the omelette around. Smaller is sometimes better. Fewer eggs makes it more likely that no part of the omelette is left uncooked. A couple smaller omelettes is better than a big one! Preheat the pan. The omelette cooks more evenly if the pan is hot before you add it in. Cook on low heat. I cook my omelette on medium-low heat which works perfectly. If you cook on high heat, the outside of the omelette will burn before it’s cooked all the way through. Storage: Leftover omelette will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To reheat, cover and cook in the microwave for 1-1 ½ minutes or warm on the stove until heated through.