You won’t think making an omelet is hard once you’ve mastered these easy tips and tricks for the perfect one.
Wondering how to make the perfect omelet? There is more than one way. You can use many different ingredients for the fillings and the possibilities are endless. Use one or more of your favorite foods. Some classic french fillings include shredded Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs, even tasty leftovers from last night’s dinner.
You can even do a sweet version by omitting pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar.
You’ll have to prepare filling first. Eggs cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2-cup filling per 2-egg. Raw foods should be cooked. Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.
You have to cook your omelets one at a time and served immediately.
Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.
For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside. Spoon the rest across the top of the omelet after it’s on the plate.
Let’s get started my frenchies !
Yield : 1 serving – Prep time : 5min – Cooking : 5min
What you’ll need
- 2 eggs (preferably organic and free range)
- 2 tbsp of whole milk (can be plant based)
- 1/8 tsp of salt
- dash of pepper
- 1/2 tsp paprika
- 1 tsp of oil (coconut is delicious)
- 1/2 cup of filling (baby spinach, onions, mushrooms, whatever you’d like)
First, BEAT eggs, milk, salt, paprika and pepper in small bowl until blended.
Then, HEAT oil in the pan over medium-high heat until hot.
TILT pan to coat bottom with the oil.
Next, POUR IN egg mixture. Mixture should set immediately at edges.
GENTLY PUSH cooked portions of the eggs from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface.
CONTINUE cooking the eggs, tilting pan and gently moving cooked portions as needed.
When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD eggs in half with turner. Finally, with a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately
Et voilà !
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.