Making an Omelet

By: EatingWell Editors

Smoked Salmon & Cream Cheese Omelet

Pictured recipe: Smoked Salmon & Cream Cheese Omelet

Once you master the technique of making a simple, folded omelet you will be able to whip up a healthy, satisfying meal in minutes. Here are the basics:

Use 2 eggs to make an omelet for one serving, 4 eggs to make an omelet for two. Never make an omelet with more than 5 eggs. If you are serving four people, make two omelets back to back. They’re that fast.

You’ll need a heavy 7- to 10-inch nonstick or well-seasoned skillet with low, sloping sides and a comfortable sturdy handle that won’t get hot and a small flexible spatula, preferably a heat-resistant rubber spatula.

Have the filling all prepared and warmed, if it was refrigerated. Don’t overstuff: figure 1⁄4 cup filling for a 2-egg omelet. The filling can be just about anything (see “Filling Ideas,” below).

1. Gently whisk the eggs just until blended. Add about 1⁄2 tablespoon water per egg, if desired. The water will turn to steam as the eggs heat and make the omelet a little fluffier.

2. Heat 1 teaspoon extra-virgin olive oil in a 7- to 10-inch skillet over medium-high heat until hot. Tilt to coat the pan with oil. Pour the eggs into the pan and immediately stir with a heat-resistant rubber spatula for 5 to 10 seconds. Then push the cooked portions at the edge toward the center, tilting the pan to allow uncooked egg to fill in around the edges. When no more egg runs to the sides, continue to cook until almost set and the bottom is light golden. (The omelet will continue to cook as it is filled and folded.) This whole step takes about 1 minute.

3. Remove the pan from the heat and spoon filling onto the center third of the omelet at a right angle to the handle. Use the spatula to fold the third of the omelet closest to the handle over the filling. Then, grasping the handle from underneath and using the spatula as a guide, tip the omelet onto a warm plate so that it lands folded in thirds, seam-side down.

Filling Ideas
Steamed spinach and tomatoes tossed with extra-virgin olive oil and garlic
Cooked broccoli, sun-dried tomatoes (reconstituted) and shredded mozzarella
Mushrooms sautéed with rosemary and thyme
Sautéed apple slices, minced fresh sage and shredded Gruyère
Sautéed pear slices, sliced almonds and crumbled Stilton