How to Make an Omelet

In Basics by The BakerMama, I teach you how to make an omelet! With easy to follow instructions and tips on all the yummiest fillers, you can make the perfect omelet every time.

Frustration-Free Omelet

You know how they say you can’t make an omelet without breaking a few eggs? Well, you can also break plenty of eggs and still never arrive at that perfect omelet. That is, without a few tricks up your sleeve. The first time I made an omelet, I was not…successful. I didn’t so much make an omelet as I made a yucky mess.

But practice makes perfect and now that I’ve cracked more than my fair share of eggs, I want to show you how to make an omelet without all the frustration!

So Flexible!

Because omelets are extremely flexible and totally customizable, they’re great for breakfast or brunch when you want to personalize the experience. And so easy to make on the fly! Just grab your eggs, pick your cheese (gotta have something to keep the other ingredients stuck in there!) and then select your favorite fillers. I love using an omelet to fit in some of my daily vegetables. And even though eggs are already packed with protein, that doesn’t stop me from adding some my favorite meats like bacon or ham.

Here are some of my favorite flavor combinations:

• Swiss cheese and ham with a chive or green onion garnish
• Goat cheese, tomatoes, mushrooms and spinach
• Cheddar cheese, sausage, onion, bell peppers

Filling Tips:

• Make sure that you cook any fillings first that need to be cooked.
• Vegetables should be cooked crisp tender.
• Meats should be cooked and browned, if desired.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Large eggs
• Milk
• Salt
• Pepper
• Butter
• Fillings (max 8 tablespoons)

Supplies:

• Medium mixing bowl
• Nonstick skillet

How to Make an Omelet

• In a medium bowl, beat eggs and milk until no whites remain. Season with salt and pepper.
• Heat butter in a non-stick skillet over medium heat. Once the butter is melted, pour in the whisked eggs.
• Tilt the pan from side to side to allow the eggs to cover the surface of the pan completely. Using a spatula, gently push the cooked portions of egg to the center of the skillet.
• Tilt and rotate the pan slightly to allow the uncooked egg to settle in the empty spaces to cook.

• Once the eggs are barely set, cover one half of the omelet with fillings of choice.
• Cover the skillet with a lid and let omelet finish cooking while the fillings heat through, about 1-2 minutes.

• Uncover the skillet, slip the spatula under the unfilled half and fold it over the fillings. Remove the skillet from the heat and slide the omelet onto a plate to serve immediately

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama or join and share to our Friends of The BakerMama group so I can see and others can be inspired! Enjoy!

xoxo,

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