One of America’s most beloved dishes, the omelet is easy to make and versatile enough for any meal. But a good omelet requires a combination of practice and finesse to get it just right. This recipe shows you the secrets to mastering the classic breakfast favorite and will turn your average omelet into a work of art.
Basics
For an omelet, start by whisking together the eggs and salt until well blended. Pour the egg mixture into a medium-sized skillet and cook over low heat, drawing in the edge with a spatula. Continue cooking until the eggs are set but still moist.
Variations
In this savory version, cheese and spinach top a soft-set omelet for a hearty lunch or dinner. A slice of ham and a handful of chopped avocado also add flavor, but you can easily omit the fillings for a lighter treat.
Sponge Omelet: Using the same method used in making sponge cakes, this omelet is light and fluffy without a cakey texture. It’s a good option for brunch or dessert and pairs well with ice cream.
Ingredients to Use
A wide range of ingredients are possible for a sponge omelet, from apples and smoked salmon to cheesy Monterey Jack and sautéed greens. But there are some basic guidelines to follow when adding the fillings: Whether the ingredients need to be cooked or raw, it’s best to prepare them before you add the eggs.
Buttermilk & Garlic Herb: A delicious combination of butter, garlic, and herbs gives this omelet a flavorful kick. Served alongside a salad or crusty baguette, this omelet makes a tasty brunch or snack.
Blue Cheese & Toasted Walnut: This omelet is filled with toasted walnuts and sliced apple along with blue cheese. It makes a quick and easy midweek lunch or dinner and is perfect for breakfast or brunch.
Toasted Rosemary and Olive Oil: For an omelet with a twist, drizzle this savory version with olive oil and rub it with fresh rosemary before cooking. It’s a quick and easy meal that works with any filling, from chicken to cheese.
Smoked Salmon and Chives: For a light but flavorful breakfast or lunch, try this omelet with smoked salmon, chives and a touch of scallions. It’s simple to make and a wonderful complement to any salad or bread.
The omelet is prepared in an 8-inch nonstick skillet and cooked over medium heat. It’s important to stir the eggs frequently to ensure that the bottom doesn’t burn or stick.
Sprinkle the omelet with 1 tablespoon of butter, then flip it over and cook until the bottom is lightly browned and the top is creamy. Remove from the heat and slide onto a plate.
Alternatively, you can spread the omelet with a thin layer of butter and then roll it up to create a jelly-roll shaped omelet. This technique is easier to master than rolling the omelet in a pan and can be made ahead of time.
