Since I was making one for breakfast anyway, I decided to snap some quick photos to show how I make them! It’s so easy! Takes less than 10 minutes!

First, the eggs. I usually use 2 eggs, but if you want a bigger omelette you can use 3. Add a bit of liquid….water, milk, cream. Whatever. Today I used half-and-half because I had some in the refrigerator that needed used. But I usually just use water. Only add a bit…maybe 1/8th a cup. And whisk until all the membranes are broken up and it is one solid color.

Meanwhile…use a pan that is omelette sized. Your egg will fill the entire bottom so don’t use one that is too big or too small. Add a drizzle of oil and heat the pan on med-high (8 if you have numbers on your stove).  Once the oil is heated, shake the pan to spread the oil to coat the entire bottom of the pan.

Now add your eggs. They should sizzle immediately. If they don’t start cooking right away then your heat is too low or you did not let your pan heat up.

*sizzle*

Shaking the pan and the egg moves around freely.

Now you add your fillings. I used ham and Brie cheese because what is what I had, but you can use whatever you want! The only thing that can go in an omelette raw is cheese and spinach! And mushrooms. Everything else can be used cold but must be pre-cooked. Add your filling to half of the omelette. (I did readjust mine after this picture was taken.)

Now you are just waiting for your toppings to heat up. Let it sit here for a minute or two then flip it to the other side. When you flip, flip it toward the fold. Otherwise you risk your toppings falling out!

Spatula in on the open side and flipping toward the folded side.

After another minute and all your cheese has melted you can slide your omelette to a plate. Just pick up your pan and act like you are pouring your omelette out of it. It should slide out easily.

Tada! You made an omelette! Don’t worry if it’s not pretty. Practice makes perfect and you will just get better and better at them!