In my opinion, the omelet is the perfect breakfast! Serve with some whole wheat toast and a glass of orange juice and you have all your food groups covered (if “food groups” even exist anymore… remember those?). Keep reading for my tips on how to make THE PERFECT OMELET.
This recipe is for a basic 2-egg omelet. If you want a 3-egg omelet, be sure to use a 10″ pan rather than the 8″ pan specified in the recipe. If you have a non-stick pan…use it. It is the best thing to make omelets in. I have one non-stick pan and I only use it for omelets. If you don’t have a non-stick pan, that’s ok, just make sure you take the oiling-the-pan step VERY seriously. Another great tool to have is a heat-resistant rubber spatula…it will help you flip like a pro!
The trick to these omelets is to cook it over medium-low heat. You don’t want to overcook the eggs at all. You want to make a nice, fluffy, yellow egg-pancake and then fill it and fold it! I swear its as easy as it sounds! Just follow my simple instructions and you’ll be on your way to a great breakfast!
Omelets in a pan really aren’t that scary! You can do it! However, if you want an alternative to making your omelet in a pan, try our Omelette in a Bag recipe! I love both of these recipes equally and use them interchangeably. Both turn out great.. it really just depends on how you feel like preparing them! Make this your own, personal “perfect omelet” by adding your favorite veggies to the filling! Some of my favorites are spinach, mushrooms, onions, tomatoes, and peppers! I also love putting pepper jack cheese on my omelets but you can use your favorite!
Recipe slightly adapted from Culinary Arts