Save Your Brunch Money: Here's Exactly How to Make an Omelet Like a Pro

Updated 06/14/19

Half Baked Harvest 

As far as a typical weekend brunch goes, the scene is usually the same. You meet your friends after blissfully sleeping in—and take as little time as possible to get ready. You wait in line, eagerly awaiting the moment when the crowds will part and you'll be able to gather 'round a table that will soon be filled with strong cups of coffee and sweet glasses of mimosas. When it's finally time to order, you skim past the pancakes and French toast and instead opt for something that you've never quite been able to master on your own: the omelet.

 

When done right, this breakfast staple's impeccable presentation can look like a culinary feat. The bright yellow eggs are fluffy and folded carefully into a crescent. The accompanying ingredients are vibrant, effortlessly complementing the surrounding flavors. And the taste? Well, it's rich but not too overpowering—just the type of thing you need to accompany your sides of hash browns, toast, and bacon

Appearances aside, omelets are much easier to pull off than they seem. All it takes is a few tools, a little practice, and the tips to get it right every time. But once you figure out the simple steps that go into creating a restaurant-worthy omelet, you might be tempted to skip the busy brunch scene altogether. Read on to learn how to make an omelet, and soon you'll be spending more of your weekend mornings in pajamas. 

What You'll Need

Omelet in the Making—How to Make an Omelet
 Half Baked Harvest

To get started, grab some necessary supplies. For ingredients, you'll need two large eggs, two tablespoons of unsalted butter, coarse sea salt, ground pepper, and a cheese of your choice—chives are optional, but encouraged. Make sure the butter is at room temperature so that it melts easily as you cook.

For tools, gather a medium-sized bowl, a whisk, a non-stick skillet, and a rubber spatula. A rubber spatula is key! A metal one will scratch your skillet, and a plastic one won't have the flexibility you need to create that oh-so-decadent omelet fold. 

How to Make an Omelet

Finished Omelet—How to Make an Omelet
 Half Baked Harvest

Once you're all set with the ingredients and tools, begin by cracking two eggs into the medium bowl. Whisk them until they are completely incorporated, but do your best not to mix in too much air in the process. Next, heat a tablespoon of butter over medium heat, covering the pan. You want the butter to be warm and melty, but not sizzling. Next, pour in the eggs, and sprinkle on salt and pepper. 

Grab the rubber spatula, and stir the eggs quickly, letting them fill the full circumference of the pan. As you do this, move the skillet over the heat in a circular motion, too—the point is to ensure that your eggs don't curdle right off the bat. Scrape the sides of the skillet to maintain a circular shape, and after about a minute or two, shake the skillet so that any uncooked egg settles in the mixture. Continue to move the skillet in a circular motion. Once you notice that the eggs at the bottom of the pan are cooked, but the top is still slightly runny, you're on the right track.

In all, it should take about a minute for this to occur. 

Use the rubber spatula to carefully lift an edge of the egg mixture to make sure that it's cooked on the bottom. If the egg comes up cleanly and without a burned surface, it's perfect. Take the skillet off the heat.

Sprinkle the cheese of your choice into the omelet's center, running its full length. Next, carefully roll the omelet as the cheese melts, at about an inch per roll. When you've rolled the omelet about halfway across the pan, use the remaining tablespoon of butter to grease the pan. This will help the remaining half of the omelet come off the pan in one motion. And then, when you're at the end, carefully slide your omelet onto a plate. 

Finally, add chives to the top, and maybe a little more salt and pepper. As you hone your omelet skills, feel free to add more toppings. But for now, a straightforward omelet is just fine—and will taste especially delicious given your newfound skills. 

Use These Tools to Make the Perfect Omelet

Spatula—How to Make an Omelet
Williams Sonoma Large Silicone Spatula with Classic Wood Handle $15
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Nonstick Fry Pan—How to Make an Omelet
Williams Sonoma 8-Inch, All-Clad Nonstick Fry Pan $50
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Professional Stainless-Steel Balloon Whisk—How to Make an Omelet
Williams Sonoma Professional Stainless-Steel Balloon Whisk $15
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