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Perfect Omelets

Everyday Food, Volume 11 April 2004

You can make fluffy omelets in less time (and with much less effort) than you may think. Enjoy them for breakfast, lunch, or a casual supper.

Prepare Pan
Heat an 8-inch nonstick skillet over medium heat until your hand feels warm when held about 2 inches above the surface. Add oil (or butter), and swirl to coat bottom of pan evenly.

Cook the Eggs
Pour whisked eggs into skillet; let set slightly. With a heatproof flexible spatula, push eggs from edge toward center; tilt pan to let egg fill spaces. Repeat until omelet is just set, 1 to 2 minutes.

Add Filling
Place the desired filling (see Mediterranean Omelet and Southwestern Omelet) over half of the omelet, leaving the half closer to the skillet handle uncovered (to make it easy to remove from pan).

Fold and Serve
Using the same spatula, gently fold omelet over filling. Tilt skillet, and slide filled omelet onto a serving plate (don't worry if there are a few rips).