Return to Content

The Basic Omelet

by in May 2009
The Basic Omelet
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 15

Yield: 1 serving

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 large eggs, room temperature
  • 1-1/2 tablespoons water
  • pinch (about 1/8 teaspoon) kosher or sea salt
  • pinch freshly ground black pepper
  • 2 teaspoons unsalted butter
  • 1/2 teaspoon vegetable oil


In a medium bowl, whisk together eggs, water, salt, and pepper; don't let the mixture get foamy. In a medium nonstick frying pan over medium-low heat, melt butter with oil. Spread to coat bottom of pan. Add eggs and swirl to coat bottom of pan.

Cook egg mixture about 1 minute. Then with a wooden or plastic spatula, gently scrape bottom of pan to loosen forming curds. Cook another minute and scrape again. Repeat every minute or so until egg mixture begins to firm up. Cook 1 minute more (or longer if you like your eggs firm).

Using the spatula, fold one-third of the omelet into the center. Tilt the pan over your serving plate so that one-third of the omelet slides out and hangs over the edge onto the plate. Using the edge of the pan, fold the omelet again, onto the third of the omelet on the plate.

While you're whisking, add a tablespoon or so of fresh herbs, tender and flavorful.

Sprinkle 3 or 4 tablespoons of grated or crumbled cheese, from mild Monterey Jack to sharp cheddar or piquant blue, on top of the egg mixture before you fold the omelet.

Cooked asparagus, spinach, peppers, onions, or just about any other vegetable makes an excellent filling.
Updated Wednesday, April 8th, 2009

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111