Enjoy an omelette for breakfast, brunch, or dinner – they’re so easy to make at home, versatile, and a great way to use up leftovers! If you know how to make scrambled eggs, you can definitely make an omelette!

Making a restaurant-quality omelette at home is easier than you might think. There are a few tricks to making the perfect omelette, but nothing that a beginner can’t master after a couple tries.

Is it Omelette or Omelet?

Both! The omelette was invented by the French and omelet is the Americanized spelling. They’re basically made in the same way and using the same ingredients, but the technique is slightly different.

A French omelette starts off with beaten eggs in the pan, then shaken constantly during cooking until they start to set, then it is rolled almost like a log. Whereas an American omelet starts off the same way, but the edges are lifted from the sides of the pan (similar to how crepes are made) as the eggs cook, and then typically folded in half.

Omelette ingredients

Omelettes can be plain, filled with veggies, herbs, cheese, or all of those items! For this particular recipe, we’re doing herbs and cheese, which is my favorite. Simple, classic, delicious.

You’ll need:

• 2 large eggs
• 1 tablespoon unsalted butter
• 2 tablespoons freshly grated cheddar cheese (grated fresh, not pre-shredded packaged)
• 1 tablespoon diced fresh parsley
• 1 tablespoon diced scallions

How to make an Omelette

For this omelette recipe, we’re going American-style. (Scroll down for the complete printable recipe.)

1. In a bowl, beat the eggs with a fork until fully combined and no streaks remain.
2. In a round 8-inch nonstick skillet over medium-low heat, melt the butter.
3. Add the eggs to the skillet and cook, without stirring, until the edges just begin to set.
4. With a silicone spatula, gently push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
5. Repeat until the eggs are somewhat set but still a little soft in the center, about 5 minutes, making sure the underside isn’t browning too much.
6. Place the cheese and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.
7. Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half.
8. Slip the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.

Cooking Tips

• How many eggs in an Omelette – if you’re a beginner, practice with 2 eggs (like this recipe.) Once you get the hang of it, you can master 3 eggs.
• The best pan for making omelettes – a 2-egg omelette requires an 8-inch fry pan (and a 3-egg omelette needs a 9-inch pan.) You’ll want a nonstick pan that’s round with sloped sides.
• Cook over medium-low heat – cooking the eggs over high heat can result in a rubbery or overcooked omelette, so keep your heat over medium-low and be patient.
• Have your fillings ready to go – prepare any fillings before you start cooking the eggs, so they are ready when you need to add them in.
• Don’t overstuff with fillings – less is more here. About 1/3 cup filling for 2 eggs. You want enough filling to make your eggs delicious, but not too much or your omelette can rip or won’t fold properly. If you happened to make too much filling, just add the extra on top of the cooked eggs once it’s on the plate.

Why Didn’t It Turn Out Fluffy?

There are a few reasons why an omelette might not turn out fluffy. Whisking air into the eggs makes them light and fluffy and the size of your pan matters. You need an 8-inch round nonstick pan for a 2 eggs (and a 9-inch pan for 3 eggs.) If your pan is bigger than what’s required, the eggs will naturally be flatter.

What to put in an Omelette

More often than not I just add cheese, but there is really no limit to the fillings you can use in a basic omelette recipe. Here are some ideas for different eggs every time!

• Cheese: cheddar, Monterey Jack, goat cheese, and feta cheese are all wonderful.
• Vegetables: sliced mushrooms, chopped bell pepper, diced onions, cubed potatoes. (Make sure to sauté your veggies first before adding them.)
• Garden: avocado, spinach, and cherry tomatoes, or leftover ratatouille!
• Meat lovers: chopped crispy cooked bacon or diced ham.
• Western Omelette: typically includes green bell pepper, onion, and ham.
• Denver Omelette: typically includes green bell pepper, onion, Canadian bacon, and cheddar cheese.

Omelettes are excellent way to use up leftovers or that last bit of cheese. Use your imagination and have fun with it.

More Classic Ways to Make Eggs

• PERFECT Hard Boiled Eggs
• EASY Poached Eggs
• THE BEST! Scrambled Eggs

Watch the video for Cheese Omelette

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!