Back to Basics: How to Make an Omelet

March 5th 2021

Time to brush up on those omelet skills! We’re going Back to Basics with Whitney and she’s got tips to ensure you make the perfect omelet.


  1. Remember to keep your skillet temperature low so your eggs don’t burn once added.
  2. Use a rubber spatula to gently lift the edges of the egg while you tilt your pan so the uncooked eggs can flow and cook evenly.

Keep your toppings simple or go all out. Use your favorite veggies (avocados, tomatoes and mushrooms - oh my!), cheeses (try boursin for a classic French omelet), meats (bacon, sausage, salmon, crab). You can’t go wrong!

Check out the full recipe below:


  • 2-3 large eggs

  • 1 tablespoon unsalted butter

  • 2 tablespoons grated cheese, optional


          1. Beat the eggs lightly with a fork.
          2. Use an 8-inch nonstick skillet for a 2-egg omelet or a 9-inch skillet for 3 eggs. Melt the  butter over medium-low heat. Keep the temperature low when cooking the eggs so the bottom doesn’t get too brown or overcooked.
          3. Let the eggs sit for a minute, then use a heatproof silicone spatula to gently lift the  cooked eggs from the edges of the pan. Tilt the pan to allow the uncooked eggs to flow to the edge of the pan.
          4. Add fillings as desired when the eggs begin to set, then fold the omelet in half and slide  it onto a plate.


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