How to make a perfect omelette

How to make a perfect omelette is something that has irritatingly has evaded me until now. So of course eventually I turned, in desperation, to Facebook friends for advice. Well, whoever would have guessed there were so many ways to make an omelette; from adding water to the eggs, to elaborate forms of flipping so the top gets done, to grilling to microwaving – sacrilege! Omelettes, in my opinion, should be simple and unctuous. I’m not a fan of a disc of foam with melted cheese on top, though if that gets you going get it down you, it’s a free country and food is to be enjoyed.

Anyway, someone whose cooking advice I instinctively trust came forth with the simple method I give you here. As soon as I slid the beautiful creation out of the pan and into my mouth (there was a plate between the two stages, just for show) I urgently wanted to eat six more. Thankfully I had run out of eggs.

I love the use of butter here, lots of it, because it froths and foams over the omelette gently cooking the top, and it tastes nice, and it’s butter, and anything with butter is good. Forget the ghastly rapeseed oil or any of that modern nonsense and heave a creamy yellow slab of gorgeous butter into the pan.

The instructions for this recipe came with some romance: “We have watched man in La Troia Florence make artichoke omelettes as they have for decades. HE spins the small round pan, and has a huge tower of butter to help himself.”

How evocative. Shall we go to Florence?
  • Serves
  • Prep
    5 mins
  • Cook
    7-8 mins
  • Difficulty
  • 3-4 free range organic and very fresh eggs (did you know you can rescue hens and have fresh eggs every day plus saving their little lives?) A 2-egg omelette will be a sorry affair.
  • copious amount of butter, if measured probably about 75g
  • sea salt and black pepper a smattering of finely chopped fresh herbs of choice, I used mint and basil because that’s what I had.
You will need a small heavy frying pan.

Whisk the eggs with a big pinch of salt.

Heat the butter til bubbling but not brown and tip the eggs in. Now the heat must be gentle, so turn it down. No need to swirl, fork or anything like that.

Leave to gently cook until set but the top is still a little soft. Resist temptation to flip, grill or blowtorch. An unctuous and creamy omelette is our aim, rather than a hard circle of fluff.

At the very last minute, and while there is still some soft creamy egg coating the surface, scatter on herbs to your taste. The fold the omelette in half with a spatula. Note: if it has overcooked it will break rather than fold.

Serve scattered with more herbs and maybe some black pepper.

And that’s how to make a perfect omelette.
Nutrition info
Eggs are mighty powerful but small packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine, as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls. If they marketed these in health food shops they'd go for £40 a dozen!
Get gorgeous food like this in your life every day with our eatnaturally meal plans.
You cannot make an omelette without breaking eggs.
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