Mastering the Omelet is easier than you think!
I believe the omelet was the first major recipe I made all by myself. I was in my early 20s and just got my own place. I couldn’t get over the fact that I had my own oven. No more microwaving Hot Pockets in my dorm. No more 1 a.m. Chinese takeout. I promised myself that I’d start eating healthy.
Except, I didn’t even know how to turn the stove on. Thank God for the internet. I don’t remember the blog, but some amateur chef wrote an assortment of simple recipes for newbies like myself. The first one I tried was a cheese omelet. I blame my ADHD, because I skipped some steps, mainly the one about buttering my pan. Also, I didn’t own a spatula, so I flipped the doomed omelet with a wooden spoon.
After a trip to Bed Bath & Beyond (RIP) for a spatula, I tried again—and again. By the third try, I finally nailed it. Well, sort of. I added way too much cheese, and it oozed out of the omelet like lava. Still, it tasted delicious, and eventually I was confident enough to make a batch for my former dorm mates still living off of Hot Pockets.
This easy omelet recipe is in honor of my 20-something self. Sure, I’ve dressed it up with some scallions and cracked pepper, but you can do whatever you want. Omelets are a blank canvas. All you’ve got to do is paint.
Is This Omelet Recipe Healthy?
Eggs are high in protein and low in carbs. Plus, those yolks feature an assortment of good stuff like vitamins (A, D, E, K, B12), choline, and selenium. If you can swing it, local, farm-fresh eggs typically boast richer yolks. They’re usually a beautifully rich, orange color and have a creamy taste. And on average, they contain more of the aforementioned nutrients.
For tweaks, ditch the butter and use extra virgin olive oil. A plant-based butter works as well. If you’re watching your cholesterol, try this Egg White Omelet recipe.
Do I Really Need To Use Low Heat?
Okay, so this is where things get subjective. I’ve been told to cook omelet on medium, and I even have a friend who’ll turn his stovetop to medium-high. And, depending on the filling, I suppose that works. Heartier fillings like sausage or mushrooms sometimes need a firmer base. However, I find that low and slow is the most reliable. I know it takes a little longer, but your omelet will always turn out tender with that just-set texture. Otherwise, you run the risk of your omelet looking like a dried-out sponge.
How Do I Store Leftovers?
Let the omelet cool completely. Pack it away in an airtight container, and store it in the fridge for up to 3 days. You can also store it in the freezer for up to 2 months. When you’d like to eat your leftovers, let it thaw in the fridge (if you’re taking it out of the freezer) and then reheat in the microwave on medium-low or on the stove. I’d argue that the stove heats the omelet more evenly. Just cover the pan with a lid, so the omelet doesn’t dry out.
Serving Suggestions
One thing I love about omelets is that you can serve them any time of day, and you better believe I’ve made them for dinner. They go great with a Green Salad and/or Avocado Toast.
For breakfast, omelets go well with all the classics, like Pancakes and Sourdough French Toast. And don’t forget the sides! Omelets are practically made for Air-Fryer Turkey Bacon and Hash Browns.
Recipe
Ingredients
- 4 large eggs
- Pinch sea salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon scallions chopped
Instructions
- In a medium bowl, break the eggs, then whisk until the whites and yolks are combined. Season with a pinch of salt.
- Melt the butter over medium heat in an 8-inch nonstick skillet. Pour the beaten eggs into the skillet and reduce heat to low.
- Cook the eggs without stirring until the edges start to set, about 10 seconds. Use a spatula to push the cooked egg from the edge to the center of the skillet. Tilt the skillet if needed to let the uncooked egg flow to the outer edges. Continue until the uncooked egg thickens and fills the edges of the omelet.
- If you are adding any fillings, sprinkle them over one-half of the omelet. For cheese, give it about a minute to melt, then gently fold the omelet in half.
- Carefully slide onto a plate. Season with black pepper and garnish with chopped scallions.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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