Have you ever watched cooking shows where contestants compete to make the perfect omelette? They make it look so complicated. I’ve always made mine a little differently, kind of a cheat that ensures the eggs are cooked without being runny and not overcooked. You’ll kick yourself when you find out how easy this is.
I once submitted a recipe to Canadian Living Magazine. They had a contest sponsored by Egg Farmers of Canada so I sent in a recipe for Omelette Made Easy. It wasn’t chosen to be published but they did send me a cheese knife. That’s when I knew I’d made it big!
So what is this magic solution for an easy Omelette? The broiler. Once you’ve cooked the egg on the stove top for a minute or so and the edges are starting to firm up, just pop the frying pan in the oven on the middle rack and finish under the broiler. Carefully.Jump to Recipe
The omelette will cook without browning on the bottom. And usually the edges start to lift off the pan which helps it stay in one piece when you fold it.
Once it’s almost cooked, add your fillings and some cheese.
Pop it back under the broiler for another minute or so, just until the cheese is melting and the egg has finished cooking. Just jiggle the pan to make sure it’s not still wiggly. Then fold and serve.
It’s that easy!
You can add lots of filling using this method. Make single pan omelettes customized per person, or, use a larger pan for 2 people and double the amount of filling.
How to make the perfect omelette
Here is my version of the perfect omelette: Ham, mushrooms, red peppers, a little bit of onion and sharp Cheddar cheese. Made with 2 eggs in a small frying pan. Perfect for one person.
Feel free to customize the fillings to your liking.
A few tips to ensure Omelette success:
Sauté the veggies first in a bit of butter so they’re not crunchy. Add the chopped ham to the pan too so everything is warm when it’s added to the omelette. Scrape everything onto a plate while you cook the egg and add them back once the omelette is very close to being cooked. Eggs cook quickly so having the filling ready to go is helpful. You can even use the same pan to cook the eggs. There will be some liquid left behind, just wipe it out and add fresh butter.
Use fresh eggs and take them out of the fridge for a bit before mixing them up so they’re closer to room temperature. This helps them break up better. Add about a tablespoon of cold water to the eggs and a bit of salt. What happens is the water drops create steam as they heat up, resulting in fluffier egg texture. Milk just separates from the eggs and leaves liquid in the pan. Yuck.
Use a good quality sharp cheese but don’t over do it. Just a light layer over the filling.
Arrange the filling on half of the omelette. The half closest to the handle works best so you can fold it with your dominant hand while you hold the handle of the pan in the other.
Then slide onto a plate, garnish with some parsley or green onion, or both. Add cracked black pepper if you like.
Here’s the recipe:
Omelette Made Easy
- 2 fresh eggs
- pinch salt
- 1 Tbsp cold water
- 1 tsp butter add more after first saute
- 1 Tbsp finely minced onion
- 1 Tbsp finely minced sweet red pepper
- 1 large mushroom, chopped
- 1 slice deli ham
- 1 tsp fresh cracked black pepper
- 1/4 cup shredded sharp cheddar cheese
- fresh chopped parsley for garnish if desired
- minced green onion for garnish if desired
- Mince onion. Rinse and chop pepper and mushroom. Saute in butter in an 8 inch non stick frying pan until softened slightly. Chop ham, add to pan and cook just long enough to heat through. Season with pepper. Remove filling to a plate and wipe pan clean.
- Whisk eggs well. Add a pinch of salt and cold water. Whisk again until egg is uniform colour.
- Return frying pan to stove top, heat to medium-low and add more butter. Pour in egg and allow to cook gently for about a minute or two. No need to move egg around in the pan. Watch for the edges to begin to set.
- Turn oven to broil. Place pan in the oven on the middle rack. If handle is not oven proof, leave the door open and keep the handle pointed out of the oven. Watch carefully and cook until the egg is almost cooked through. Give the pan a shake and remove once the egg is only wiggly in the centre.
- Add the fillings to the omelette on one half of the circle. Choose the half closest to the handle for easier flipping. Top with shredded cheese. Return to the oven under the broiler and cook only until the cheese melts, usually less than a minute.
- Carefully fold in half by holding the pan handle in your non dominant hand and with a spatula in your dominant hand. With practice you'll be able to slide the omelette out of the pan while folding, directly onto the serving plate.
- Garnish with fresh chopped parsley and minced green onion if desired.