Wednesday, April 20, 2016

How do you cook an omelette?

So this is a simple post with a big question. How do you make an omelet?

I was standing in line in my favorite local muffin shop and I noticed the counter person making an omelet for a customer. Well it took me a bit to realize he was making an omelet. At first he was just sauteing tomatoes and basil. But then he poured the egg over the top.

*lightbulb moment*

That is how you're supposed to do it???

All these years I've been cooking the eggs first and then putting my fillings on top and trying to flip it without making a mess. Sometimes it works better than others, but I'm not much on appearance.  So long as it tastes good, right????


Okay. I hear you all snickering in the back of the room.

So I hit You tube. (There are A LOT of videos on how to cook an omelet!)

This is how I always made my omelettes (minus the salsa)

Jamie Oliver does it the same way.

But then there's this one - and he has a cute French accent. This one is not like any omelette I've ever seen. Looks more like a pancake. I don't really get how he made the eggs so fluffy. And what are sweet eggs?

Back to Jamie.

So - all of these are made the way I do it (more or less) so I was starting to feel better about myself.

 I got to thinking, maybe the person in the shop was making a frittatta?

Nope - not it. But whatever you want to call it, this looks delicious! What a great spring meal.

OH!  But the next one up in the queue was an open Spanish omelette and that was made the way I saw (just different ingredients).

So, how do you omelette?

Veggies and meat first and add in the beaten egg?

Or cook the egg part and layer the extras on top?

But then there's the BIG question. Omelet or Omelette?

From Grammarist:

For the breakfast dish consisting of eggs that have been beaten, cooked until set, and folded over, American publications prefer omelet, and this is the spelling recommended by most American English reference sources. In all other main varieties of English, the French spelling, omelette, is preferred.


  1. This is quite fascinating.

    I make the Dukan Diet omelet or Galette, and use cottage cheese, egg and oat bran. I don't put anything in it at all. But the secret is to let it cook for four minutes before flipping.

    I think that's the secret with a good omelet too. When I was in the army in Germany we had Turkish chefs on the night shift making omelets. They added the stuff after the omelet had set and they had a really, really hot griddle.

    All and all I love omelets. The Denver omelet being my favorite.

    1. Interesting about the really hot griddle, Tina, since most of these chefs recommended cooking at a low heat. I would think a hot griddle who help it set fast, but what do I know?

  2. So many questions, Mary Cate. Hubby is the omeletiere around our house. I can make them, but rarely feel the need. I did make a lovely frittata for dinner the other night, though. That said, when I meet my friend at La Madeleine for brunch, I always get the omelette. Go figure.

    1. Yes, many questions, but normal people food today, right Mindy?

  3. I love omelets but I'm not a folder.... I don't like browned egg, so I could mine quick and hot (gas stove) then turn the heat way down and finish it to dry it with low heat.

    Brown egg stuff gives me wrinkles.

    Not brown eggs, I love them. But I want my cooked eggs yellow and fluffy.

    And I like my veggies crisp/tender, so I do cook them slighly first, then add the well blended egg, and then I do the quick stir around, flatten and flip but before the bottom gets brown.

    My house is yellow.

    Do you think that's a sign????

    1. Not a fan of browned eggs either, but I admit to getting them too often because I get distracted making toast or something and OOOPs!

      Supposedly cooking on low heat is the way to avoid that.

  4. For years, I've made them like I saw done at a fancy hotel where they had an omelette line (I like the fancy spelling too!). :)

    I cook the veggies in some oil, then I pour the eggs over the top. Then I lift the edges to let the egg run under--and repeat all around until there's no more liquid on top. Then I flip. Then sprinkle cheese. The fold and serve. :)

    I love them!

    1. Yes, Missy, that's the way this person was doing them in the coffee shop. I made an egg, ham and asparagus one that way. Yum.

  5. I didn't know there were so many ways to make an omelet. Omelette. Omelet.

    I think I like the French spelling better, even though you have to hit a couple extra keys.

    I usually saute my veggies first, then add the eggs. I stir the eggs/veggies until the eggs begin to set. Then I turn the heat low (very low - I don't like brown eggs, either!) and cover the pan until the eggs are done. Then I add the cheese, cover again to let it melt, and then fold it and serve.

    And now I want an omelette for lunch!

  6. And this post reminds me that I have mushrooms in the fridge that are aching to be added to an omelette. I do eggs first if I am just making a cheese omelette, but if I'm adding veggies than I sautee them first (in butter!) and then add the beaten eggs. Once it's firmed up I sprinkle grated chees on one side and then fold. Unlike Ruthy and Jan, I like browned eggs. :-) And my favourite omelette lately is potato. You cut up the potato in small bits and fry them up like hash browns first and then add the eggs. Oh mercy. Delish. I think I'll have a potato/mushroom/chees omelette with a side salad for dinner tonight.

    1. Kav, I love well-fried hash browns mixed in! Like a casual fritatta! It's delicious, but I like the hashbrowns crispy... and the eggs yellow.

      I am a strange duck.

    2. Sounds awesome, Kav!

      Jamie Oliver did the potato thing in one of those omelettes - I think it was the Spanish one.