Breakfast for dinner anyone? 

Well, it just so happens that omelets have been making frequent appearances at my dinner table recently, but I’m not complaining.  Why?  Because I have perfected the art of omelet making.  Gone are the days of flat, broken omelets.  Now, I won’t settle for anything but a fluffy, unbroken omelet every time, and neither should you.

End of post. 

Jussssssst kidding!  I’m going to share what I’ve learned – no worries.

First up, always add one tablespoon of milk (any variety) for every egg/egg white you use.  Next, add a pinch of salt and a bit of pepper (to taste).  Beat the mixture together with a fork.

So, that’s the egg mixture. 

Now, on to the heat.  I have a really bad habit of adjusting the heat when I’m cooking.  I’ll start off at medium, turn it down to low, and then back up to high.  I’ve learned the hard way that when it comes to omelets, MEDIUM is the heat level of choice.  Period. 

Ok, so now you know the basics.  We’re ready to make the perfect omelet.  Turn your stove to medium heat, coat a nonstick pan with cooking spray, and pour the omelet mixture into the pan.  Allow the mixture to set.  It should look a little something like this…

Omlet 001

This is when you want to have a handy dandy “lid” ready because you want to completely cover the pan*** for 1.5 minutes.  Yes, it’s an exact science.

Omlet 002

You’ll end up with something like this…

Omlet 004

That, my friends, is the perfect omelet waiting to be covered in goat cheese, folded in half, and topped with sautéed veggies, avocado, and salsa. 

Omlet 006

Ohhhh, yes!!!  Unbroken and fluffy…just the way I like it.

***I read this trick on a blog or website a while back but can’t remember exactly where.  But let me just say, that that “lid” and those 1.5 minutes make a world of a difference. 

Do you have special tricks or cooking methods that take meals from bleh to amazing?  Please share!

By Parita

17 thoughts on “The Perfect Omelet”
  1. The egg fiend in me loves this post! My 2 omelet-making essentials is making sure the pan is well heated and I’ve coated the entire pan with spray/oil. But hey, if it ever breaks, let’s just call ’em scrambled ;). How amazing are eggs with avocado! You’ve gotten me pumped about dinner- guacamole on toast topped with poached eggs. It’s a repeat from last night but it tasted too good not to!

      1. Errr I cheat and use an egg poacher- you just crack the egg in the poacher and let place it in a pan of boiling water..close the lid and let it do its thing 2-3 minutes! There is a non-poacher method which involves vinegar (it was an epic fail for me the one time I tried)!

    1. Hey, as long as you have the taste part down, you’re good to go! But try this little trick out and let me know if it works for you.

  2. ooh it’s so interesting to see how people’s techniques vary. I place the veggies on the egg and cook it together at the same time. It looks like you use the egg as a base for toppings, kinda like bread? never seen it done this way!

    1. To be honest, I meant to put the peppers in the egg mixture before pouring into the pan, but because I forgot, I just sauteed the peppers and spinach on the side. I think I’m actually going to do it this way more often because the flavor from the veggies stood out more that way.

    1. I thought it was because the milk creates a lighter omelet versus a heavy and dense one. At least that’s what experience tells me, but I could be wrong.

  3. A smaller pan really is key to the perfect omelet…I figured this out after years of making terrible omelets! And I love them for dinner…

    This looks delicious!

  4. wow, really? a lid and 1.5 minutes. So no flipping either? I’m going to have to test this out. Your omelette looks delish Parita. I love avocados in mine along with black beans, jalapenos, yeah I love mex food. 🙂 THANKS. i learned something today.

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