Description
Do you love eating amazing omelets but can never quite get it right at home? Well, let’s get to your kitchen so I can show you how to flip an omelet.
Ingredients
Units
Scale
NOTE: These are omelet examples. This post is about how to flip an omelet. You can make an omelet with any ingredients you choose.
Cheddar & Scallion Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup shredded cheddar
- Chopped scallions, optional garnish
Feta & Salsa Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons feta cheese
- 2 tablespoons salsa
- Chopped basil, optional garnish
Mushroom & Swiss Omelet:
- 3 large beaten eggs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup cremini (baby bella) mushrooms
- 2 teaspoons diced onions
- Chopped basil & scallion, optional garnish
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Instructions
- If you’ve never made a flip omelet before, practice with a piece of dry bread in a pan to get your flipping mojo in order. (see video where I show you how to do this).
- Beat three large eggs in a bowl.
- Prep other omelet ingredients (whatever you are using). Shred cheese, onions, peppers, chopped tomatoes. If you are using a meat like bacon or sausage – cook that ahead of time. (see note 1 below)
- On medium heat, melt butter and olive oil until sizzling. There are two methods here. 1. Adding ingredients like onions or mushrooms to the pan and cooking before adding the eggs (you would do the same if you are using cooked bacon, ham, sausage, peppers). 2. If you are making a cheese omelet add the egg right away and the cheese goes on/in after you’ve flipped the omelet.
- Once the egg is in the pan (still on medium heat at first) watch for the egg to cook around the edges.
- Work the spatula around the perimeter of the pan. Push the sides of the omelet in (gently) and tilt the pan to let the raw egg fill the gaps. Start lowering the heat as the egg is cooking – you don’t want to burn the omelet. (see video). Once most of the raw egg is cooked, turn heat to the absolute lowest setting and put the lid on the pan. Set your timer for three minutes. Butter, olive oil and steam are the three secrets to making a great omelet. Let the omelet steam. You need to know your stovetop temperatures well here. If your stovetop is psychotic, alternate between keeping the pan on the heat and moving it off.
- At the three-minute mark, remove the lid and shake the pan to see if the omelet is sliding around the pan. If it’s not slick enough, turn the heat up a little. Listen to the omelet (it knows more than you do). It will sizzle and crackle just a tiny bit. It will only take a few seconds of heat and the pan should be slick enough and the omelet will easily slide within the pan.
- It’s time to summon the courage for the flip. You’ll move the pan forward and back, forward and back and when it feels right – one slightly stronger thrust forward with a fast pullback and a gentle flick of the wrist is all it should take for your omelet to briefly take flight and flip over.
- Add your cheese here. The omelet only needs a minute or so to cook that other side. Then, using a spatula, gently fold your omelet in half. You can turn heat off and leave in pan while cheese melts if you like.
Notes
- If you are using bacon or breakfast sausage you should cook that ahead of time. These two meats produce extra fat in the pan. So if you’re making an omelet with bacon, cook it first, then chop it up. Later when you heat the butter and olive oil you should use a little bit less since some of that bacon fat will render off when you add it to the pan. Use about half the olive oil and butter.