How to Make the Perfect Omelette

by Jenn on May 1, 2009

in Breakfast,Diabetic Friendly,Gluten Free


Mmm I love doing breakfast for dinner.  Tonight was totally an omelette night!

I think some people are afraid of omelettes because they seem challenging.  They really are not.  The key is just using the right pan.  For me, I cook almost all my egg meals in my cast iron pan.  At $20 and lasting virtually a lifetime, you really cannot go wrong with cast iron.  Properly seasoned, I would argue that cast iron is better than non-stick.  Not only that, but cast iron is chemical free – in that you don’t have to worry about scratching off some synthetic chemical and accidentally eating a potentially toxic substance when ingested.  Cast iron is great, I highly recommend it.

Ok to make the perfect omelette –


2 eggs
1 tbs. EVOO
1 small onion, finely chopped
1 oz. brie, broken up into small pieces (because melted brie is one of my favorite things)
salt & pepper
some herbs – I used dried chervil here, fresh herbs would be great too.

1. I crack the eggs first and beat them slightly with a fork in a small bowl.  I do 2 eggs per person in a 10″ pan.  If you do more than that, then the omelette gets to be too thick and is hard to flip.  If you do just a one egg omelette, you really need a smaller pan or you are going to get a very weirdly shaped omelette that will also be hard to flip.
2. Heat up pan on med-high to high, then pour in EVOO and add in the onions.  Cook them stirring every now and then until they brown, then remove from pan and set aside.
3. In same pan, turn heat down to just below medium and wait for the pan to cool down to this setting.  You don’t want to cook the omelette too fast.
4. Pour in the beaten eggs, and make sure that they cover the entire bottom of the pan.  You may have to swirl the pan around a bit to do this, and if so, make sure you do it quickly.
5. Once the egg starts to really set, but before it’s done, pour the onions on one half.  Then add in pieces of crumbled cheese, salt & pepper, and herbs.
6. Use the edge of the spatula to release the egg from the sides of the pan (just run it along the edge), and carefully flip the empty half on top of the filling to create a semi circle.  It should lift rather easily.
7.  Let sit for a minute or two so that the bottom can start to brown just a little bit (a couple minutes max).  By this point the cheese and the egg should have come together so the omelette should hold together nicely.  Use your spatula and flip it over to brown the other side.
8.  While the 2nd side is cooking, I like to sprinkle on more cheese and herbs and cover the skillet with a lid so that it melts.  Then I slice it in half and plate it.


I so heart breakfast for dinner days, I don’t think I could ever get tired of omelettes!