1tablespoonolive oil(or half tablespoon oil and half tablespoon butter)
STOVETOP: Using a fork or a whisk, beat three eggs per omelette with one teaspoon of water and a good pinch of salt and pepper. Beat the eggs well to incorporate air.
Meanwhile, heat a non-stick pan (about 7-inch diameter) over medium heat. Melt the butter over medium heat (if pan is hot enough, it will sizzle) or add oil instead, or a mixture of both, and keep the temperature on medium when cooking the eggs so that the bottom doesn’t get too brown or overcooked.
After adding eggs, use a heatproof silicone spatula to gently bring the edges towards the center for the first 20 seconds. Then tilt the pan to let the eggs even out, form a circle, and cook flat. Then tilt the pan again while lifting up the edge with a spatula to allow the uncooked liquid egg to drip down and underneath the cooked egg. After up to one minute you will notice the edges start to get solid and set.
If desired, add the filling (shredded cheese for example) when the eggs begin to set. Cook for a few more seconds or until cheese is almost fully melted. Make sure to not overstuff the omelette. Use less than ¼ cup cheese (about 2-3 tbsp).
Using a silicone spatula, gently lift edges and agitate pan to make sure omelette is not sticking to the pan. Fold the omelette in half. Gently slide it onto a plate with the help of a silicone spatula if needed. Keep the plate close to the pan. If you wish, garnish with your preferred toppings, such as cooked bacon and veggies, and/or salsa.
MICROWAVE: Spray the inside of a microwave-safe mug with non-stick cooking spray and pour in 2 eggs beaten together with 1 tablespoon milk. Drop-in any filling items that you like (e.g. some cooked meat, cheese, veggies, salt, and pepper), then microwave on high for 30 seconds. Stir the omelette and microwave again for another 30 seconds. Give it one last stir and microwave for a final 30 seconds, or until the omelette in a mug is set.
OVEN: To bake an omelette in the oven, beat 8 eggs together with ¼ cup of milk. Add your desired mix-in ingredients, such as meat, veggies, and cheese, then pour the mixture into a greased 9-inch pie dish. Bake the omelette at 400 degrees F for about 25 minutes or until puffy and lightly browned around the edges. Slice into wedges like a pie and serve.
Best Tips for the Perfect OmeletteThere are some tried and true ways to ensure you have the best omelette. Some of these have been mentioned in detail above. Here is an easy-to-follow list to a perfect omelette that you don’t want to forget:
Select the right tools – use a good non-stick frying pan and a heat-proof soft spatula.
Beat the eggs well to incorporate air for a fluffy omelette.
Cook over medium-low to medium heat. If the heat is too high, the eggs will cook too quickly in some areas and begin to brown.
Move the pan around while cooking to cook the eggs evenly.
Add the filling of your choice – be sure to have it ready and waiting next to the stove to add at just the right moment. Otherwise, your eggs might overcook while you go to get the filling ingredients.
Do not over-stuff! With so many tasty filling options, you may find it hard to hold back. But over-filling the omelette will cause it to crack and basically become scrambled eggs. Be very careful to not over-stuff your omelette.
Fold the omelette gently, then wiggle it a bit in the pan to make sure it is not sticking. Slide the finished omelette carefully onto the plate.
How to Store and Reheat LeftoversStore leftover omelette in an airtight container in the fridge. It will keep well for up to 3 days, depending on what fillings you use. Some fillings may release liquid and cause the leftover omelette to be somewhat soggy. Eggs do not freeze well, so it’s best to only chill in the fridge.To reheat, place the omelette on a microwave-safe plate, cover, and heat on high in 30-second increments until warm. Another option would be to re-heat in a skillet over medium heat.
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