This egg-forward dish is a culinary classic, and perfecting it is easier than you think.

Omelet or Omelette?

• The French Omelette

  The French style, known as omelette, is thinner, more delicate, and has no browning.

  • Cooking

    French omelettes are stirred the entire time they’re cooked. This creates a custardy interior.

  • Serving

    A French omelette is served folded over itself into thirds to create a long, thin rectangle.

    Little to no fillings are added. It may be garnished with a sprinkling of fresh herbs.

• The American Omelet

  The American Omelet is thicker, fluffier, and has spots of brown on the underside.

  • Cooking

    When making an American omelet, it's important to resist over-stirring when cooking. This helps create a fluffier dish.

  • Serving

    For a traditional diner-style favorite, it's filled with a variety of add ins.

Making the Perfect Omelet

Omelets make a satisfying meal any time of the day. So let’s get cracking to cook the perfect version.

• Choose Your Style

  • American-Style Omelet

    Here’s a basic recipe for a simple, folded American-style omelet.

    1. Beat 4 eggs and 2 tablespoons milk together. Season to taste with salt and pepper.
    2. Place a 10-inch nonstick skillet over medium heat. Add 2 tablespoons of oil or butter to coat skillet.
    3. Pour egg mixture in skillet. Tilt to make sure entire surface is covered with egg mixture. Let cook, without disturbing, for 30 seconds. With a rubber spatula, push eggs to center of skillet. At same time, tip skillet to allow uncooked eggs in center to reach pan edges.
    4. Cook for 2 to 3 minutes more, until center of omelet reaches desired firmness.
    5. With a large spatula, fold omelet in half and transfer from skillet to plate. Omelet can also be served flat or rolled.

  • Egg White Omelet

    When making an egg white omelet:

    1. Whisk the whites until they’re foamy and double in volume.
    2. Pour into a nonstick skillet. Cook, without stirring, until whites are almost set.
    3. Broil for 30 seconds under the broiler, until omelet is set and beginning to brown.

• Adding Fillings

  If adding fillings, do so when the top surface is thickened and there are no liquid eggs remaining.

  Place fillings on one half of the omelet. Fold omelet into a half-moon shape, and then slide it onto a plate.

  Take care not to overstuff the omelet, or it will burst when folded. Keep the total quantity of add-ins to no more than 1 cup per 4-egg omelet.

  Ideas for Omelet Add-Ins

  Here are some tasty filling ideas for omelets.

  • Roasted red bell peppers and goat cheese
  • Chopped scallions, onions, and tomatoes, with a sprinkling of smoked paprika
  • Mashed:
    • white potatoes
    • sweet potatoes
    • parsnips
    • celery root
  • Shredded or minced cooked:
    • shrimp
    • scallops
    • lobster
    • crabmeat
  • Smoked salmon and cream cheese
  • Cottage cheese or sour cream
  • Caramelized onions
  • Corn and diced jalapeño
  • Fresh herbs, up to 1 Tbsp total:
    • oregano
    • tarragon
    • thyme
    • parsley
    • chives
    • basil
    • chevril
  • Fresh berries, jam or marmalade
  • Peeled and grated apples
    • pre-cooked with butter, sugar, and cinnamon

• More Cooking Tips

  • Choosing Your Equipment

    • Always use a nonstick pan to prevent the eggs from sticking, and to easily transfer the omelet from pan to plate.
    • If you don’t own an omelet pan, use a pan with sloping sides to help slide the omelet to the serving platter.
    • Make sure your spatula is heatproof. This type works best for stirring the eggs in the pan and rolling the omelet into shape.
    • Preheat the pan for two minutes before adding oil or butter. This makes the pan less porous, so the eggs are less likely to stick.

  • Preparing The Eggs

    • Classic omelets are typically made with two to three eggs.
    • Crack eggs on a flat surface, like a kitchen counter, rather than a bowl’s rim. You’re less likely to get shell fragments in the omelet with this method.
    • Use a large balloon whisk and a large bowl to whisk the eggs together. Be sure to whip the eggs vigorously and thoroughly. This incorporates the whites into the yolks and yields a nice creamy omelet. Using this technique, you may find there’s no need to add milk or water.

  • Using Fillings

    • Be sure fillings are prepped ahead of time and ready to go. Omelets can overcook fast, so ingredients need to hit the pan quickly.
    • Raw ingredients need to be cooked ahead of time, and refrigerated ingredients need to be heated (or at least be at room temperature) before adding.
    • Add soft cheeses to omelets to ensure the cheese becomes gooey. Hard varieties like Parmesan, aged Cheddar, or Gruyère won’t melt as quickly.
    • When chopping add ins, keep them small to prevent the omelet from tearing.
    • Plan on ¹⁄₃ to ¹⁄₂ cup of filling for each 2-egg omelet. If you have leftover filling, spoon it over the omelet before serving.