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Classic Omelette

A simple two-to-three egg omelette cooked in butter, with clear heat and folding cues plus flexible ideas for herbs, cheese or leftovers.

By Gary Burfield-Wallis First published Updated
Illustrated historic kitchen scene associated with the original omelette article.

At a glance

Recipe summary

Prep
5 min
Cook
5 min
Total
10 min
Serves
Serves 1
Skill
Easy

The original CCC page explored the omelette as a dish that has travelled and changed across cultures. This practical version concentrates on the everyday folded omelette: softly set eggs, a small amount of filling and a quick finish in the pan.

What you need

Ingredients

Metric US Ingredient
2–3 large 2–3 large eggs
15 g 1 tbsp butter
Pinch Pinch salt and black pepper
Up to 50 g Up to ½ cup chosen fillings Optional: grated cheese, cooked mushrooms, herbs, spinach or chopped leftovers.

How to make it

Method

  1. Crack the 2 to 3 eggs into a bowl, season lightly and whisk until evenly combined and slightly frothy.
  2. Heat a small non-stick frying pan over medium heat. Add the 15 g butter and let it foam without browning.
  3. Pour in the eggs. As the edges set, pull them gently towards the centre with a spatula while tilting the pan so uncooked egg runs into the gaps.
  4. When the surface is mostly set but still slightly glossy, add up to 50 g of fillings over one half.
  5. Fold the unfilled half over the filling, slide the omelette onto a warm plate and serve immediately.

Useful notes

Equipment

  • Small non-stick frying pan
  • Mixing bowl
  • Fork or whisk
  • Flexible spatula

Substitutions

  • Use a dairy-free cooking fat instead of butter when required.
  • Keep fillings modest and make sure meat and vegetables are already cooked before they go into the omelette.
  • Try mushrooms and thyme, feta and olives, or spinach and tomatoes.

Allergen notes

  • Contains egg.
  • Butter and most cheese fillings contain milk.

Storage

An omelette is best served immediately. If necessary, cool promptly and refrigerate for no more than 1 day, then reheat until piping hot; the texture will be firmer.

Tips

  • Have the fillings ready before the eggs enter the pan because an omelette cooks quickly.
  • Use medium rather than fierce heat so the egg sets without becoming dry or deeply browned.
  • Do not overload the centre or the omelette will be difficult to fold cleanly.