How to Make an Omelette
Updated Oct 12, 2025
Learn how to make an omelette restaurant style with this easy technique, including quick tips and tricks and step-by-step tutorial photos!
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Learn How to make an Omelette!
Omelettes are one of those things I come back to over and over again, especially when I need something quick and filling. Once you know the basic method, it’s easy to riff on it with whatever you’ve got on hand. This is the simple, go-to way I make an omelette, nothing fancy, just eggs, a splash of water, and a little patience. From there, you can add cheese, veggies, herbs, or eat it plain. It’s easy to remember and even easier to make once you’ve done it a couple of times.
Happy Cooking!
– Yumna
Omelette Ingredients
- Eggs– I like using large eggs. Room temp is best as they blend together easier and cook more evenly.
- Water– You could also use milk.
- Butter or oil – I prefer the flavor of butter, but oil works, too.
- Salt– Any variety will do. Add just a little to season the eggs, and help them blend.
- Fillings of choice: You can add leftover veggies, protein, and cheese. Or fresh stuff.. really, whatever you have can be cooked inside.
How to Make an Omelette
How to Make an Omelette
Learn how to make an omelette restaurant style with this easy technique, including quick tips and tricks and step-by-step tutorial photos!
Video
Ingredients
- 2-3 eggs
- 1-2 tablespoons water
- 1 tablespoon butter or olive oil
- Pinch salt
- Fillings of choice like: Baby spinach, red onions, and cheddar cheese
Instructions
- Crack and beat eggs with water in a small bowl.
- Heat oil or butter over medium heat in a large non-stick skillet. Pour in egg mixture. As eggs set around the edge of the skillet, with spatula, gently push cooked portions toward the center of the skillet. Tilt and rotate skillet to allow uncooked egg to flow into empty spaces.
- When eggs are almost set, add filling to half of the omelette, place a spatula under the un-filled half and fold over.
Notes
Storage: A cooked omelette will keep well in the fridge for 3 days and can be reheated in the microwave.
* Please note the nutrition label does not include any fillings.
Photo Credit: Erin Jensen
Nutrition
Calories: 226kcal, Carbohydrates: 1g, Protein: 11g, Fat: 20g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 357mg, Sodium: 264mg, Potassium: 125mg, Sugar: 1g, Vitamin A: 825IU, Calcium: 53mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Tutorial Tips
- Whisk well– But don’t over do it. You want the yolks and whites blended together, but you don’t want to add too much air which can cause the omelette to break or tear.
- Add a lid– A lid can come in handy when most of the eggs are cooked, but there are a few wet spots. Adding a lid concentrates the heat and cooks the runny spots without overcooking the whole omelette. It also helps the cheese to melt!
- Don’t overload the fillings– You want ½ cup of filling, max. Anymore and it will be hard to roll the omelette.
- Use the right heat setting– Everyone’s cook top will be different, but you really want to go for moderate heat. Too low and the eggs won’t set up properly, too high and they will burn and get rubbery.
- Don’t skip the water (or milk)– It creates steam as the eggs cook for a lighter and fluffier omelette.
Omelette Styles to Make
- French Herb Omelette- Add 3 teaspoons of chopped herbs in with the eggs before blending. I like chives, parsley and dill.
- Greek-Inspired Omelette– When the eggs are almost set, add 2 tablespoons crumbled feta, 2 tablespoons diced tomato and 1 tablespoon minced olives and proceed with the recipe as written.
- Mushroom and Spinach Omelette– First sauté ¼ cup sliced mushrooms and ½ cup baby spinach in 1 teaspoon olive oil. Then proceed with the recipe as written. When the eggs are almost set, add the mushroom and spinach and ¼ cup of shredded cheddar or mozzarella cheese and cook until cheese has melted..
- Southwest Veggie Omelette– Add 2 tablespoons drained and rinsed black beans to the omelette once it’s almost set. Then add 2 tablespoons corn, 2 tablespoons diced bell pepper and 1 tablespoons shredded pepper jack and cook until cheese has melted.
- Caprese Style Omelette– When eggs are set, add 2 slices of ripe tomato topped by 2 thin slices of fresh mozzarella and 3 fresh basil leaves. Cook until cheese starts to melt.
Serving Ideas
- Pair with Air Fryer Hash Browns
- Serve with a stack of Fluffy Cottage Cheese Pancakes
- Add a cup of Tropical Fruit Salad
Comments
Loved this! They turned into scrambled eggs because my technique of bringing it into the middle needs a lot of work (would love more tips on how to keep the shape). Honestly the best scrambled eggs I’ve ever made – restaurant quality – thank you! Love your recipes ❤️
Thank you! Still glad you enjoyed the taste! For the shape, make sure you move it to the middle early on when it’s still liquidy.