The Perfect Homemade Omelet (3 Ways)

eggs

🥗Healthier: egg whites

💰Cheaper: egg substitute

Lower in calories and cholesterol.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and contains good fats.

Crack 4 eggs into a medium-sized bowl.

Season the eggs with salt and black pepper.

Optionally, add a small splotch of heavy cream.

In a 10-inch non-stick pan, heat 2 tablespoons (28 grams) of unsalted butter over medium heat until melted and bubbling.

Whisk the eggs until thoroughly combined and pour them into the pan.

As the edges begin to set, pull them towards the center repeatedly until most of the egg is cooked.

Add shredded aged cheddar cheese to one half of the omelet, then fold the other half over.

Optionally, add another tablespoon of butter to the pan and toast the underside of the omelet for 20-30 seconds until lightly browned.

Invert the pan onto a plate to serve the omelet.

For the French omelet, crack 4 eggs into a bowl, season with salt, and whisk until homogenized.

Heat a 10-inch non-stick pan over medium heat and add 1.5 to 2 tablespoons of unsalted butter until nearly melted.

Pour in the eggs and stir constantly with a spatula, taking the pan off the heat as tiny curds form.

Return to heat and repeat until the eggs are soft scrambled, then reduce heat to low and bring the eggs to the front of the pan.

Add grated cheese, roll the omelet towards you, and invert onto a plate.

Garnish with fresh chives and black pepper.

For the special fried omelet, heat 2 tablespoons of unsalted butter in a non-stick pan over medium heat until bubbling.

Crack in 4 eggs and let them cook until the whites are set, then season with salt and cover with a lid for 30 seconds.

Add cave aged gruyere cheese to half of the omelet, fold it in half carefully, and serve with hot sauce and sliced chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens