A no-fuss, no-muss fluffy omelette recipe that is easier to make than you think! This basic simple omelette recipe gives ya the best way to start the day. Once you have this down, you can play around with the fillings to your hearts (and stomachs) content!
I’m a sucker for simple egg recipes because they are cheap as heck, high in protein and filling!!! The perfect ingredient, truly. I tend to dislike most American breakfast foods because they are Sweet and Heavy (with a capital S + H for emphasis). Omelettes, on the other hand, are not. This simple omelette be as light or as filling as you want it to be. I love filling mine with a small amount of cheese and some leftover cooked vegetables if I have them on hand. Also, thick chunks of cooked ham are always popular with guests.
Now unlike other recipes I am not gonna write a whole thesis on how to make omelettes. Really, cooking isn’t about that. This is a simple omelette recipe that requires no whipped egg whites. Gosh that sounds like a legit nightmare. Who wants to deal with that when ya want a quick meal???
Instead, here’s what ya do:
- add a splash of whole milk (cream or half-n-half are fantastic subs but too rich for everyday ya feel?)
- all purpose seasoning. You could use just basic salt but I like the kick that vegeta (a very traditional all-purpose Romanian vegetable seasoning) adds to any and all egg dishes
- hot sauce. Come on now, eggs are creamy, dairy is creamy so you need a hit of acid/hotness to make sure you don’t overwhelm yourself
- For filling, I like to use either a very melty cheese or a strong flavored cheese. Right now I am flipping between velveeta (v. melty) or sharp cheddar (v. flavorful)
- EXTRAS: Any cooked/sauteed vegetables you have can go in this! The more eggs you use in each omelette dictates how much veg you can add. I usually opt for 1/3-1/2 cup cooked.
PRO TIP: Whisk the devil out of your eggs. I mean it. We want the yolk and whites FULLY incorporated together. No streakiness. Use a fork and go to town whisking it up!!! This really separates how I make my eggs from other recipes. I also do this for scrambled eggs and any other egg main dish that calls for whisked eggs.
Cooking like this reminds me that even though I have years of food service experience, I never actually wanna make cooking my career. I cook with my heart and it’s really hard to do that on the line as you are whipping out order after order. All this to say, if you are nervous about making this simple omelette recipe- don’t be! Relax, act confident, and you’ll be churning out omelettes in no time.
PRO TIP: when making omelettes for a crowd, keep the finished omelettes in a warm oven (the temp can be anywhere from 140-170, do NOT go below 140. That is the “danger zone” aka where bacteria start to thrive) so that way everyone gets a nicely warmed omelette.
If you are a visual learner, you can watch a highlight of me make this dish on my Instagram. This video is saved in my “highlights” aka that row of circles underneath my bio. Click on the omelette one and you’ll see how I make this in real time.
My other favorite egg recipes:
Meal Prep Baked Egg Sandwiches
A Simple Omelette Recipe
Simple, no fuss recipe that makes a fluffy and flavorful omelette
Ingredients
- 3 large eggs Note 1
- 1 splash whole milk
- ¼ teaspoon vegeta seasoning or any salty seasoning
- 1 dash hot sauce optional
- spray oil
- 1 ounce cheese
- ¼ cup fillings optional, see Note 2
Instructions
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Whisk eggs, milk, seasonings, and hot sauce (if using) very well. The egg whites should be fully combined with no "streaking".
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Heat up a 9-10 inch nonstick skillet on low-med heat, apply spray oil. Pour whisked egg mix over the pan and twirl the pan to get it evenly distributed everywhere. When the edges start to get "dry" but the middle is still a bit wet/gooey, add your cheese in small chunks down the middle strip. Using a rubber spatula and run around the edges of the omelette to release them from the pan. Using the spatula, lift one edge of the omelette and flip over until it reaches the middle, do the same with the other edge. Using steady hands, now place the spatula under the omelette and gently flip it over so it cooks on the other side. Cook for 30 seconds.
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Remove from pan and eat immediately! Or, if making multiple omelettes, place each finished omelette into an 170° degree oven in an oven safe plate for a max of 15 minutes, any more time will degrade the quality. . This will keep the omelettes warm until all batches are done.
Recipe Notes
Note 1: The number of eggs you use really depends on the size of the pan. My pan is a bit larger at 9 inches so I like using 3 eggs, but I have successfully used 2 or 4 eggs in this same pan. Less eggs = thinner omelette and vice versa.
Note 2: If using fillings, go for pre-cooked ones such as sautéed spinach, onions and mushrooms as opposed to raw vegetables. This is a perfect time to use up leftover roasted vegetables, etc.
