Basic Omelet
Breakfast
Breakfast
1 servings
350 cal/serving
Instructions
1
Step 1
Chop the filling.
Fillings (suggested: pre-cooked bacon, vegetables, cheeses, smoked salmon, prawns, potatoes, herbs, etc.)
2
Step 2
Mix/beat the eggs and, if desired, add milk to thin.
EggsEgg whitesMilk (optional)
3
Step 3
Pour the eggs into a cool frying pan.
EggsEgg whites
4
Step 4
Heat the pan while stirring constantly.
EggsEgg whitesOil
5
Step 5
Stop stirring when the egg begins to solidify.
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6
Step 6
Pry the solidifying egg loose around the edges.
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7
Step 7
If the top remains liquid, pry up an edge and tilt the pan to let liquid egg flow underneath.
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8
Step 8
Keep loosening the edges until the omelet can slide in the pan.
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9
Step 9
Flip the egg without ripping it (use a wide turner or toss the pan).
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10
Step 10
Place the prepared filling on the egg.
Fillings (suggested: pre-cooked bacon, vegetables, cheeses, smoked salmon, prawns, potatoes, herbs, etc.)
11
Step 11
Wrap the egg around the filling and serve.
EggsEgg whitesFillings (suggested: pre-cooked bacon, vegetables, cheeses, smoked salmon, prawns, potatoes, herbs, etc.)
12
Step 12
Heat the griddle (for a large flat cooktop).
13
Step 13
Pour the eggs onto the griddle and spread them thin using a spiral motion.
EggsEgg whites
14
Step 14
When the egg has set, gently add fillings on top.
Fillings (suggested: pre-cooked bacon, vegetables, cheeses, smoked salmon, prawns, potatoes, herbs, etc.)
15
Step 15
Fold the egg over the filling using a large turner.
EggsEgg whitesFillings (suggested: pre-cooked bacon, vegetables, cheeses, smoked salmon, prawns, potatoes, herbs, etc.)
16
Step 16
Flip the omelette to cook the other side when the bottom has cooked.
EggsEgg whites
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.