Omelette Recipe

This classic omelette recipe is easy to make and very versatile. With just a few simple ingredients, you can make a protein-packed breakfast!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 409kcal

Whisk together the eggs, water, salt, and pepper with a fork.
Melt the butter in a small-to-medium non-stick pan over medium heat.
Pour the egg mixture into the pan and tilt so that the eggs cover the bottom of the pan.
Use a silicone spatula to pull the eggs across the pan so that they start to cook while occasionally tilting the pan allowing the runny eggs to fill in bare spots.
Optional step if needed: use the silicone spatula to gently lift the cooked eggs while tilting the pan so that the runny eggs can flow underneath.
Once most of the runny eggs have cooked (you can check by tilting the pan) sprinkle shredded cheese and cooked bacon bits over half of the omelet.
Lift the bare side of the omelet and fold it over onto the side with toppings.
Slide the omelet out of the pan onto a plate.

Substitute two egg whites for each egg.

Substitute cooked, cubed ham for bacon.

Store leftovers in an airtight container in the fridge for up to three days or in the freezer for up to two months.

Reheat them in the skillet, oven, microwave, or air fryer.