Basic Omelette

The basic omelette can be the basis to many a great meal.  The secret top making a good omelette is to get as much air into the egg mixture as possible and to cook the mixture as quickly as possible.


2 Eggs

2 tbsp milk or water (use water if you are counting calories)

2 tbsp butter

Salt and pepper to taste


In a mixing bowl whisk the eggs and water or milk vigorously getting as much air into them as possible until they turn a pale yellow colour.

Season to taste

In a frying pan melt the butter slowly without letting it brown

When the butter is hot  turn up the heat and pour in the egg mixture tilting the pan to let it coat the whole of the pan.

With a spatula bring the mixture from the edge of the pan to the centre and tilt the pan to allowing the remaining liquid egg mixture to flow into the space underneath.

Repeat this procedure around all the edges until no liquid egg remains*

At this point you can either flip the omelette over to cook any remaining liquid on the top or put it under the grill for a minute or two until the top solid.

* If you intend to add cheese, fried bacon or mushrooms or any filling of your choice do so at this stage

Spoon your filling over one half of the egg in straight line.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up.

Cook for another minute or so, but don’t overcook or allow the egg to turn brown.

If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so.

It is better if you do not allow the omelette to brown.

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{July 31, 2011} {Tags: , }