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gluten free omelette on black plates with bacon and fresh berries sitting on a table with white table linens with a cup of coffee.

Easy Omelettes

Sara Vaughn
Omelets don't have to be scary. I'm giving you all my tips and tricks to make these easily at home anytime the craving hits!
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 6
Calories 217 kcal


  • 6 Large Eggs or ¾ C Egg Whites
  • 3 TBS Milk of Choice or Water
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder
  • 4 TBS Butter ghee, or oil of choice
  • Fillings of Choice optional


  • 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!


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 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.
Keyword breakfast potatoes, eggs, omelettes