Omelettes are one of my favorite weekend breakfasts. You can fill them with whatever fillings you like, and if you follow a few easy tips, they’re very easy to make. I advise against making giant omelettes, three eggs should do the trick. If you’re feeding a crowd, you can make them individually. To avoid everyone eating separately, warm the oven to 250 degrees and put the omelette on an oven-safe plate or dish to keep warm until the last one is ready.
I put ham and cheese in this omelette, but that doesn’t mean you have to. This post is mainly about how to make an omelette, what you fill it with is entirely your decision. Any vegetable or meat or cheese would work, there’s a diner near me that makes a popular omlette filled with hot dogs, American cheese, and french fries, so feel free to experiment. Don’t over-fill the omlette, or folding it over becomes difficult. One of the best things about a omlette, though, is that if you make a mess folding it over, you still have yummy scrambled eggs.
- 3 eggs
- 1 Tbs. milk
- 1 Tbs. butter
- filling of your choice
Gently whisk the eggs and milk together in a bowl, just enough to combine them. Do not whisk them to a froth or over-beat them.
Heat a six or eight inch non-stick skillet over medium-high heat.
Melt the butter in the heated skillet and tilt the pan to entirely coat the bottom of the skillet.
Pour the egg mixture into the center of the skillet and tilt so the egg mixture coats the bottom of the skillet.
As the egg mixture begins to set, lift the edges with a spatula so that it doesn’t stick, allowing uncooked egg to run underneath.
Allow the egg mixture to cook for a few minutes, until the underside starts to turn golden brown and the top side is still slightly moist.
Add the filling of your choice to the center of the omelette and carefully fold the sides over onto the center, wrapping the filling. Alternately, you can place the filling on one side of the omelette and carefully fold the omlette in half.