24 Carrot Kitchen

menu icon
go to homepage
  • About
    • Meet Christine
    • Contact
    • FAQ
    • Work With Me!
  • Recipes
    • Beverages
    • Breakfast
    • Dairy Free
    • Dessert
      • Brownies
      • Cake
      • Cookies
    • Dinner
    • Gluten Free
    • Dressings/Sauces
    • Grain Free
      • Bread
    • Seasonal and Holidays
    • Side Dish
    • Salad
    • Smoothie
    • Snack
      • Trail Mix
    • Slow Cooker
    • Soup Recipes
    • Vegan
    • Vegetarian
    • Uncategorized
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
    • Instagram
subscribe
search icon
Homepage link
  • About
    • Meet Christine
    • Contact
    • FAQ
    • Work With Me!
  • Recipes
    • Beverages
    • Breakfast
    • Dairy Free
    • Dessert
      • Brownies
      • Cake
      • Cookies
    • Dinner
    • Gluten Free
    • Dressings/Sauces
    • Grain Free
      • Bread
    • Seasonal and Holidays
    • Side Dish
    • Salad
    • Smoothie
    • Snack
      • Trail Mix
    • Slow Cooker
    • Soup Recipes
    • Vegan
    • Vegetarian
    • Uncategorized
  • Resources
    • Favorite Blogging Essentials For Success!
    • Food Photographer Resources-Your One Stop Guide
    • The Ultimate Kitchen How To Page
    • Instagram
×
Home » Breakfast

The Perfect Omelette

Published: Dated: October 29, 2014 Modified: Last Modified: January 2, 2019 Christine Galvani 4 Comments This post may contain affiliate links ·

Home » Breakfast

  • Facebook
  • Twitter
Jump to Recipe

The Perfect Omelette - 24 Carrot KitchenMaking 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.

The Perfect Omelette - 24 Carrot Kitchen

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.

The Perfect Omelette - 24 Carrot Kitchen

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!

The Perfect Omelette - 24 Carrot Kitchen

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).

The Perfect Omelette - 24 Carrot Kitchen

Wait about a minute and then flip one side of the omelette on to the other side (as in above photo).

The Perfect Omelette - 24 Carrot Kitchen

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.

The Perfect Omelette - 24 Carrot KitchenEnjoy!

 

5 from 2 votes
The Perfect Omelette - 24 Carrot Kitchen
Print
The Perfect Omelette
Prep Time
2 mins
Cook Time
5 mins
Total Time
7 mins
 
An easy delicious breakfast recipe.
Course: Breakfast, Brunch, Entree, Main Course
Cuisine: American, Breakfast
Servings: 1
Calories: 134 kcal
Author: Christine Galvani
Ingredients
  • 2 large eggs I used pastured eggs
  • 1/4 teaspoon coconut oil - optional
  • pinch of salt and pepper
Instructions
  1. Heat an eight inch non stick skillet over medium low heat on stove.
  2. Add coconut oil if using.
  3. In a bowl, whisk eggs for a minute or two until combined well.
  4. Pour egg mixture into heated skillet and let cook for about two minutes.
  5. 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...
  6. Flip one side of omelette over to other side (see photos above in post) and let cook for about 1-2 minutes, until cooked.
  7. Serve and enjoy!
Nutrition Facts
The Perfect Omelette
Amount Per Serving
Calories 134 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 327mg109%
Sodium 124mg5%
Potassium 121mg3%
Protein 11g22%
Vitamin A 475IU10%
Calcium 49mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

 

More Breakfast

  • banana granola on baking pan.
    Banana Granola
  • stack of eggnog pancakes with butter and syrup.
    Eggnog Pancakes
  • coconut flour muffins
    Coconut Flour Recipes
  • granola in a metal container.
    Gluten-Free Granola

About Christine Galvani

Foodie recipe creator of delicious grain, gluten, and dairy-free recipes for 5+ years. Nature lover, adventure seeker, wife, mom, dog mom. I love to create clean eating, real food recipes that everyone loves.

Read more about me here!

Comments

  1. Julia says

    February 23, 2017 at 8:45 pm

    5 stars
    Came out perfect

    Reply
    • Christine says

      February 24, 2017 at 9:04 am

      That's great Julia!

      Reply
  2. Kelly @ Hidden Fruits and Veggies says

    October 30, 2014 at 8:53 am

    5 stars
    I could just as easily google this... but are pastured eggs different than free-range? At first I thought you said pasteurized, because I definitely know how to read 😉 I have very fond memories of making green olive omelettes with one of my best friends from middle school. We'd dunk them in taco sauce, they were the best 🙂

    Reply
    • Christine says

      November 01, 2014 at 10:31 am

      I have just begun using and learning about pastured eggs and it has been fascinating. I believe pastured eggs are different than free range. If they are designated pastured, the chickens definitely spent their time outdoors foraging for worms, bugs, green plants and seeds. The free range eggs can be a product of this as well, but it's not clear how much time is spent outdoors and whether they are fed grains as well. I recently purchased some free range eggs from a local farm and they were delicious and so fresh. It wasn't clear what the chickens ate and how long they spent outdoors though. When I find out, this may be the best source for eggs me since it is local. They are calling them free range, but if they meet the criteria of pastured, I will be purchasing my eggs there in the future. Gosh, I hope I didn't make this confusing! I am still learning myself.

      And I love the green olive omelettes dunked in taco sauce! I would love those flavors!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Christine Galvani

Welcome!

Easy, fast recipes with whole food, seasonal ingredients is my focus these days.  My quick tip is to find a core group of recipes you make on repeat.

More about me

Popular

  • blended blueberry smoothie in the blender.
    Blueberry Smoothie
  • coconut flour cupcakes with frosting.
    Coconut Flour Cupcakes
  • Tortilla chips on a platter with salsa.
    Homemade Tortilla Chips
  • chocolate cake with frosting and chocolate shavings
    Chocolate Coconut Flour Cake

Seasonal

  • turkey breast with gravy.
    Slow Cooker Turkey Breast
  • risotto in a bowl.
    Instant Pot Risotto
  • bacon turkey breast
    The ultimate bacon wrapped turkey breast recipe (boneless)
  • coconut flour cookies stacked on a plate.
    Coconut Flour Cookies

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 24 Carrot Kitchen