Micah A. Leal
Total Time
15 Mins

If you ask 10 people how to make an omelette, chances are you’ll get 10 different creations. I grew up in a house where an omelette was almost crisp, browned on the outside, folded in half, and packed with cheese and whatever fresh ingredients we had on hand. However, my culinary training exposed me to a fact that was difficult to believe at first—I’d been making omelette wrong my whole life. 

A true omelette should be almost custardy on the inside. The eggs are gently heated and barely cooked through before they’re removed from the heat. This means that no browning takes place on the omelette, leaving the outside exceptionally tender—a fork should pass through almost like pudding. When prepared this way, the flavor of butter and eggs is all that’s needed. The extra fillings are simply an added bonus gently wrapped in perfectly cooked eggs.

This omelette recipe is easy and versatile to show off the extraordinary flavor of a simple omelette. Feel free to switch in a different cheese and add other fillings that appeal to you. Instead of chives, try other fresh herbs for different flavor.

Easy Omelette Tips

The keys to success in making a proper omelette are starting with a nonstick pan that is just warm enough to melt the butter before adding in the eggs, gently stirring the eggs at the beginning of the cooking process, and removing the pan from the heat when the top of the omelette is still a little wet.

How to Make It

Step 1

In a small bowl, whisk together the eggs and salt until the mixture is completely homogenous, and there is no separation of egg whites from the rest of the mixture, about 1 minute. 

Step 2

Place butter in a cold 8-inch nonstick skillet, and place over medium heat, swirling occasionally to encourage the butter to melt. As soon as the butter is melted, add the eggs and using a rubber spatula, immediately begin stirring the eggs in small circular motions moving clockwise around the pan. Do this until the eggs have created enough curds that it forms a solid mass on the bottom of the pan.

Step 3

As soon as the butter is melted, add the eggs and using a rubber spatula, immediately begin stirring the eggs in small circular motions moving clockwise around the pan. Do this until the eggs have created enough curds that it forms a solid mass on the bottom of the pan.

Step 4

Use the spatula to lift the edges of the omelet, making sure the egg is not sticking to the pan, and tilting the pan to allow some of the liquid egg on top to slide underneath the omelet. The underside of the omelet should have no brown or tan spots.

Step 5

Remove the pan from the heat when there is only a thin film of liquid egg left on top. Sprinkle the cheese in a straight line just left of the center of the omelet. Use the spatula to gently fold the left side of the omelet just over the line of cheese, and roll the omelet onto a plate so it enwraps the cheese in a circular fold. Garnish with fresh chives.