An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.



Ingredient Checklist


Instructions Checklist
  • Have a serving plate ready. In a medium bowl, whisk eggs until frothy. Season with salt and pepper; whisk in scallions and/or herbs, if using.

  • Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again, and add to skillet.

  • Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15 to 30 seconds (omelet will continue to cook once removed from heat).

  • Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.

  • Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.

Cook's Notes

Tips and Tricks

1.Take eggs out of the refrigerator about 30 minutes before using, if possible.
2. Have fillings at room temperature (or warmer); the omelet cooks so quickly that cold fillings won't warm through.
3. Incorporate lots of air during whisking for the fluffiest omelet, and whisk eggs again just before adding to skillet.
4. Fill, fold, and remove omelet from heat while eggs are still a bit soft (eggs will continue to cook a bit off heat).
5. Experiment with leftover vegetables and meats for filling.

Our Favorite Filling Ideas

Cooked Fillings: Onion or shallot, mushrooms,bell peppers, spinach (squeezed of excess moisture),diced turkey or ham,crumbled bacon,diced potatoes,chopped asparagus,shrimp or crabmeat.

No-Cook Fillings: Grated cheddar, Swiss, Monterey Jack, Gruyere, fontina, or Parmesan cheeses, small pieces of Brie or soft goat cheese, seeded and diced tomatoes, prepared salsa, chopped artichoke hearts (canned), diced avocado, smoked salmon.

Reviews (2)

22 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
Your omelet will hold together better if you add about 1/4 teaspoon of flour per egg. This way it will hold the filling better and it will taste great. I suggest a chicken or ham filling topped with a white sauce of some kind. Delicious!
Rating: 5 stars
I do these all the time and they are a favorite. Try using fresh Dungeness crab as a filler ... wonderful. Also - Sarah does a wonderful job on her videos.