Making omelettes used to intimidate me, but no longer. I find the secret is to have a great omelette pan. My favorite is an 8 inch, non stick, omelette pan. It may also be called a skillet or fry pan, but as long as it is an 8 inch, non stick pan, it should work. Although an omelette can be made in a larger pan, a stainless steel pan, etc… it is much harder to get the perfect omelette you are looking for. You can try, but you may have to revert to accepting scrambled eggs, rather than an omelette, if things go awry.
For each omelette – start by placing two large eggs in a bowl with a pinch of salt and pepper. I have recently started using “pastured” eggs and love the bright orange color of the yolks. Plus, they are from chickens that roam the pasture eating grass, bugs and other things found in nature (rather than vegetarian feed). And I have read that they are higher in Omega 3’s than non-pastured eggs.
Heat the 8 inch non stick omelette pan over medium low heat on your stove. Do this and then prepare your eggs and filling.
Using a whisk or fork, beat the eggs for a minute or two until well combined and set aside. At this time, I prepare my filling. Today I am using Applegate turkey pepperoni which I have cut up into bite size pieces.
Other filling options include chopped veggies like spinach, peppers, tomatoes, etc… The ideas are endless. Do you have a favorite omelette ingredient filling? I would love to hear. Let me know in the comments!
Here is the 8 inch non stick pan. Since the pan was heating, it is all ready for you! If you want, you can add some coconut oil in the pan. It’s optional. Now, pour the egg mixture in the pan and let cook for about 1- 3 minutes until eggs start to set and become firm (but not totally cooked). Add your filling ingredients to one side of the pan (as shown in photo above).
Wait about a minute and then flip one side of the omelette on to the other side (as in above photo).
Let cook for another minute or so until egg mixture is cooked. Since I was cooking and photographing, this omelette is a little more cooked (done) than usual, but this is basically how I like them to come out.
- 2 large eggs I used pastured eggs
- 1/4 teaspoon coconut oil - optional
- pinch of salt and pepper
Heat an eight inch non stick skillet over medium low heat on stove.
Add coconut oil if using.
In a bowl, whisk eggs for a minute or two until combined well.
Pour egg mixture into heated skillet and let cook for about two minutes.
Once egg mixture is firm and set (but not completely cooked), add any toppings. On this particular day, I used some Applegate turkey pepperoni, but the options are endless, chopped vegetables, bacon, etc...
Flip one side of omelette over to other side (see photos above in post) and let cook for about 1-2 minutes, until cooked.
Serve and enjoy!