All the tips and tricks you need to make the perfect Omelet! Soft, fluffy, and completely customizable, just how you like them!
Have you ever see those infomercials on late-night television advertising specialty pans to make omelets? Who goes to restaurants and orders omelets because they think they are too hard to make them at home? I promise you they aren't that hard to do.
Omelets seem to be one of those mystery breakfasts that everybody loves, but most people don't make them. I have heard it from kids and adults alike when I make them act wholly mesmerized by the fact that I seemed to be making this completely unattainable breakfast dish that only the pros can pull off after lots of training. Today I will break that mysterious code of making the perfect omelets and give you all my tips and tricks, along with a few of my favorite fillings. I mean, after all, an omelet without fillers is just pretty scrambled eggs.
Tips, Tricks and Myths Busted:
- The right egg to liquid mixture - I hear all the time people don't like adding liquid to eggs, but for an omelet, it's pretty necessary. I usually use milk or unsweetened coconut milk, but you can also use water.
The best ratio is about 1 TBS of liquid to 2 Whole Eggs.
- You HAVE to use whole eggs, and you can't just do egg whites - Not true. I make egg white omelets all the time. The same rule of liquid still applies though It only measures out a bit differently.
If you are using only egg whites, add 1 TBS of liquid for every ¼ C of Egg Whites.
- Mixing is key - Okay, I know we all know you have to break up the eggs to make scrambled eggs, so it's the same for omelets. This is true, yes, but I've found the best omelets hold their structure when the liquid egg mixture is thoroughly homogenized. What I mean is there needs to be on complete liquid sitting in the bowl before you start making your omelets. Any separation in the liquids (egg white or yolk not mixed) can lead to problems, and that can lead to ugly omelets.
- Trying to make them thick - Omelets work best in scale. What I mean is if you are using a 6-8 in pan, don't overfill the pan trying to make them larger. A thicker omelet isn't going to fold in half without breaking. Eggs expand as they are cooked, so you always want to layer the pan with eggs in an even amount.
For a 6-8 in pan, use about ¼ C of egg mixture (about two eggs worth). You want the bottom of the pan just to be covered.
Using the Right Pan
This can be a little tricky because not everyone has the same pans, and omelets work best using a type of nonstick pan. For my omelets, I use this 8-inch skillet from GreenPan. The key is the nonstick and the angled sides to help you flip the eggs.
Using the Right Heat
Most of the time, when people scramble eggs, they use a higher heat to make them cook faster. That doesn't always work with omelets. I've found omelets work best over medium heat. This allows the eggs to cook while not over-drying them so they don't crack when you fill them.
Flipping the Omelet
This comes partly from the angle of pan sides and partly from the chosen grease you cook the eggs in. Even though my pan is nonstick, I ALWAYS add fat to the pan. My favorites are usually regular unsalted butter or ghee. If you want to avoid that, I've found avocado oil works great as well; I use about ½ TBS in the pan.
DO NOT Over Cook the Omelet
This is critical because an overcooked omelet is a dry omelet. You want the omelet cooked through on both sides without drying out, so only cook it on each side long enough to be done without overcooking.
Can you Freeze Omelets?
You can! Eggs are one of the easiest things you can cook ahead of time, freeze and reheat them when you are ready to eat them.
The best way I've found to store these is to make a square of parchment paper, place the omelet on the parchment paper in the middle at an angle and fold the parchment paper in half over the omelet, almost like a taco. Then I place the individual omelets inside a container in the freezer.
When it's time to eat them, I pull one from the container and cook it as desired. I've found ones with fewer ingredients warm up wonderful in a pan on the stove, but you can also microwave them for about 1-2 minutes from frozen as well.
My favorite ingredients and combos to fill them:
Note: Always cook fillings separately and then add them to the cooked omelet before folding. If you try to prepare the omelet mixture, it will yield either an under-cooked filling or an overcooked omelet.
Cheese - You can go as simple or as complicated as you want. Our girls love a simple cheddar, but I've found egg whites and goat cheese are great too.
- Bacon - I always cook my bacon before breaking it up and putting it into an omelet for the best texture overall.
- Bell Peppers
- White Pepper
- Chili Powder
- Simple - Cheese
- Classic Bacon - Bacon and Cheese
- Denver - Ham, Bell Peppers, Onions, and Cheese
- Southwest - Bacon or Sausage, Bell Peppers, Onion, Cilantro and Cheese
- Veggies - Spinach, Mushroom, Onion, and Bell Peppers
The options for fillings are endless.
Now that you know my favorite tips and tricks and what I like to fill in them, go out and give them a try for yourselves because they are even better when you make them at home!
More Breakfast Recipes
- Easy Oven Bacon
- Make Ahead Freezer Smoothie Packs
- Crispy Skillet Breakfast Potatoes
- Strawberry Syrup
- Mix all of the ingredients, minus the butter to a bowl, and whisk until combined. The mixture needs to have no visible streaks from the eggs or liquid.
- Place your pan over medium heat, and add 1 TBS of the butter to the pan. Move it around as it warms up to melt and coat the pan.
- Pour about a ¼ C of the egg mixture into the pan. The eggs should just barely cover the base of the pan.
- As the eggs cook and become opaque, move the pan around to keep the bottom of the eggs from sticking to the pan, allowing them to cook about 2-3 minutes.
- Either using the pan itself or a spatula, carefully flip the eggs over and let the eggs to cook another 1-2 minutes.
- Slide the eggs on to the plate, fill as desired, flip half over to close.
- Top with any other choices as desired and enjoy!
The best way I’ve found to store these is to make a square of parchment paper, place the omelet on the parchment paper in the middle on an angle and fold the parchment paper in half over the omelet, almost like a taco. Then I place the individual omelets inside a container in the freezer. When it’s time to eat them, I pull one from the container and cook it as desired. I’ve found ones with fewer ingredients warm up wonderful in a pan on the stove, but you can also microwave them for about 1-2 minutes from frozen as well.
Originally Posted 04/7/2019