Culinary School 101: How to Make an Omelette



Aaah, the perfect omelette. Seemingly easy to make, yet it often becomes a mess and ends up as scrambled eggs. Don’t worry, it’s not just you. Ask a classically trained chef, and they’ll say that the omelette is one of the hardest things to make.

Before I even begin giving directions, I’ll make a disclaimer right here: this is not a classic French omelette. As the years have passed, I’ve realized that there are many, many ways to cook an omelette and every chef has their own method that they swear is the ONLY way to make a omelette. While I’ve been told that any brown on the egg is supposedly “not right”, I personally like it that way. To each to his or her own.

Like many recipes, the perfect omelette begins before even getting into the kitchen. I can’t stress it enough: high quality eggs! Even if thinking about an unhappy hen caged in close quarters doesn’t make you shed a tear (oy! how could it not!), getting good eggs is worth it because they taste significantly better. Learn more about what kinds of eggs to buy here

Alright, now that you have good eggs, you can go into the kitchen.

The Perfect Omelette (customize as desired)

  • 2 eggs or if you want to cut some calories and get some additional protein, 1 egg + 2 (or 3) egg whites
  • sea salt
  • pepper
  • a large handful of veggies. here are some suggestions and good combinations:
    • tomatoes, basil, and goat cheese (my fav)
    • spinach and mozzarella
    • smoked salmon, cream cheese, and scallions
    • or you can just kitchen sink it and throw in a ton of veggies (see below the mish mash I got from the farmer’s market)

Prep any veggies and filing before heating up the pan. Once you start, the eggs cook quickly and you want to stay near the pan.


In a small bowl, combine eggs/egg whites and whisk really well (about 30 seconds to a minute). Usually, people don’t whisk enough and the whites and yolks aren’t fully combined. Season with salt and pepper (I’d suggest a scant 1/4 teaspoon sea salt and a pinch of pepper). Set aside.

For most veggies (i.e. onions, any greens, zucchini, mushrooms), you’ll want to briefly saute them prior to making the omelette. I suggest using the same pan for easy cleaning. Heat a small skillet over medium heat, spray or add a bit of oil, and add the veggies. Stir occasionally for a few minutes, until greens are wilted or veggies are beginning to brown. Set aside veggies.

Put the pan back on the stove over medium-high heat and re-oil. Once the pan is hot, add the eggs. The bottom will begin to solidify. Move the mixture around in a circular motion with a spatula to cook the eggs evenly.

After about a minute or so, add the veggies and any other toppings you may want. Continue moving the mixture around with the spatula for another minute, and then let sit. There should not be any liquid left.

Fold the omelette in half by placing your spatula under one side of the egg and folding one half over the other.

Almost done. Now, take a plate and…well honestly, pictures describe it better than words, so just look below.


Voila! Done! Beautiful omelette ready to go. Now practice once or twice and then convince your friends and/or family to do a Sunday brunch so you can impress them all!

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