There are many amazing breakfast recipes out there, but nothing can get me out of bed on a lazy weekend like an omelet stuffed with melty cheese and herbs. This classic dish is so easy that it can be made before you’ve even had your first cup of coffee (omelets also make an ideal breakfast-for-dinner!).
Plus, omelets go great with side dishes like sheet-pan home fries, a fresh berry fruit salad, and, of course, crisp, oven-cooked bacon. Before you run to get that carton of eggs, here are a few tips for omelet perfection.
What’s the Difference Between French Omelets and American Omelets?
- French omelets: French omelets are slender with no color on the outside and a bit runny on the inside. It involves the technique of stirring the eggs constantly until creamy, with just enough heat to set the bottom without browning. It takes a bit of practice, but once you understand the technique, you can experiment with different fillings like Boursin cheese.
- American omelets: American omelets require you to fold the eggs in half into a half-moon shape, which are perfect for holding a variety of fillings (like spinach and Parmesan). Many diner-style omelets also feature a light golden-brown outside which adds flavor, and a just-set interior.
Why You’ll Love It
- Easy and unfussy. Unlike the somewhat fussy tri-fold French omelet I stressed out over perfecting in cooking school, American diner-style omelets—what we typically just call an “omelet” in the U.S.—are simple.
- You can use any fillings you like. You can make a great minimalist omelet without filling, but fillings are half the fun. Just make sure you have them prepped before eggs hit the pan. Remember: Omelets cook (and overcook) quickly and wait for no one.
Tips for Making a Great Omelet
- Use the right number of eggs. A classic omelet contains two or three eggs—whichever you choose is entirely up to you.
- Crack the eggs properly. First, let’s all agree that eggshell fragments in an omelet are a big no. That’s why I crack eggs on a flat surface, not on the rim of the bowl. The blunt force makes it easier to pull open the eggshell without little shards landing in the bowl. Make sure to coax out all the egg white in the shell; use your finger to dislodge any extra still stuck in there.
- Blend, don’t beat the eggs. Next, blend the eggs with a fork until homogeneous, with no blobs of egg white and yolk visible. Don’t beat the eggs too much, though. Beating air into the egg mixture will cause air bubbles which can make the omelet cook more slowly and unevenly. Adding the salt now will help the eggs stay moist and tasty.
- Don’t overstuff the omelet. As tempting as it might be, do not overstuff your omelet. For a 2- to 3-egg omelet, a total of 1/2 cup of filling total is plenty. Any more than that and your eggs will likely fall apart when you’re folding the omelet.
Omelet Fillings
- Meat fillings: If you’d like to add a cooked meat filling (think: ham, smoked salmon, or crispy bacon), make sure it’s warm or at least room temperature when you start, as the omelet is pretty much done once you add fillings.
- Cheese fillings: For cheese, opt for a softer cheese that will melt quickly. Soft, young cheeses like havarti, Jack, herbed goat cheese, or a young cheddar are ideal. Dry cheeses like Parmesan, aged cheddar, or aged Gruyère will not melt quickly so you won’t get that gooey melted cheese effect.
- Vegetable fillings: As for vegetables, sauté or roast them first so they release some of their moisture before adding them to an omelet. (If you skip this, the veggies will be undercooked and may weep moisture into the eggs, causing a runny mess.)
