Perfect Omelet

In culinary school, we learned that a chef is only as good as the omelet they make. That may sound intimidating, but I've since learned that it really doesn't have to be. Omelets are no scarier than good scrambled eggs. A gentle drag then fold creates the perfect blanket for cheese and your favorite fillings. Here are a few tips so you can be a master chef of breakfast. 

How do I make fluffy omelets?

Pillowy omelets are the best omelets. After you pour the eggs into the skillet, wait for the edges to set slightly before using a rubber spatula to gently drag an edge into the middle. Tilt the pan t0 allow uncooked eggs in the center of the pan to fall to a bare edge. Doing this creates waves that make your omelet fluffy while allowing for it to cook evenly as well. 

Do I need milk?

No! A couple of tablespoons of milk won't hurt and will make your omelet great, but the dragging method doesn't require milk to achieve a great omelet. You'll also want to pull your omelet off the stove when the eggs are still slightly wet in the middle but set around the edge. Shake the pan gently and you should still see a little surface wobble when it comes off the heat—if the egg is completely set, it's likely your omelet will be slightly overcooked!

What makes a French Omelet different?

The main difference between a French omelet and an American one is how you treat the eggs once they are in the pan and also how it's served. A French omelet is whisked with a fork while the eggs to cook to create a structure more like scrambled eggs and then rolled into a log. An American omelet uses a dragging method to push the cooked eggs to the inside and the uncooked egg to the outside; this style yields a smoother, flatter egg dish. Both yield a well-cooked and fluffy omelet, but the French style has a more custard-like texture and sits taller once it's rolled. American omelets are also traditionally stuffed with other ingredients like cheese, bell peppers, mushrooms, herbs, bacon, or ham. 

Can I make an omelet in a bag??

Surprisingly, yes! Making an omelet in a bag is a great method to make multiple omelets at once with no flipping required! Add your favorite fillings and shake away. 

Looking for different ways to stuff your omelet? We have lots of fun omelet recipes to try! 

Have you mastered the omelet yet? Let us know how it went in the comments below! 

Editor's Note: This recipe page was updated on December 20, 2021 to include a how-to video.

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Cal/Serv: 464
Yields: 1 serving
Prep Time: 0 hours 5 mins
Total Time: 0 hours 10 mins

large eggs

Kosher salt  

Freshly ground black pepper

Pinch red pepper flakes

2 tbsp.


1/4 c.

shredded cheddar

2 tbsp.

freshly chopped chives

  1. In a medium bowl, beat eggs until no whites remain, then season with salt, pepper, and a pinch red pepper flakes.
  2. In a medium non-stick skillet over medium heat, melt butter. Pour in eggs and tilt pan so eggs fully cover the entire pan. As eggs start to set, use a rubber spatula to drag cooked edges into center of pan. Tilt pan to let uncooked egg fall to the edge of the pan. 
  3. Once the bottom is set, but top is still a little wet, sprinkle cheese and chives on one half of omelet. Fold other side over cheese and slide omelet onto a plate.   

Nutrition (per serving): 464 calories, 20 g protein, 2 g carbohydrates, .25 g fiber, .65 g sugar, 42 g fat, 23  g saturated fat, 749 mg sodium

Parker Feierbach
Parker Feierbach
Parker Feierbach
Parker Feierbach
Parker Feierbach
Parker Feierbach
Parker Feierbach
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