Breakfast · Global

Basic Omelet

Name: Basic Omelet
Total time: 40 min
Cuisine: Global
Ingredients: 2 eggs and 2 egg whites for a typical (6-inch/15 cm) pan; Pre-cooked bacon; Broccoli or most other seasonal vegetables; Black olives; Chopped tomatoes, optionally with the seeds and pulp removed; Pan-fried garlic, mushrooms, and fennel; Zucchini and leeks; Cheese, e.g. cheddar, Pecorino Romano, goat's chevre and fresh herbs (e.g. basil); Any blue cheese; Spinach, goat cheese, and pinenuts; Sautéed spinach; Pancetta; Wood-fired or lightly roasted baby potatoes and fresh herbs; Wood-fired baby potatoes, mushrooms, and Brie; Spanish sausage, mushrooms, and blue cheese; Smoked salmon, crispy potatoes and herb sour cream; Smoked salmon, Brie, and fresh herbs; Prawns and Brie with fennel confit; Pancetta, bocconcini, and basil; Feta cheese, garlic, and cheddar cheese

An omelet or omelette is a breakfast food consisting of an egg-based wrapper around a filling of your choice. Omelettes take little time to complete. Always ensure your fillings are either pre-cooked, able to be finished in the time available, or edible when raw but warmed.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVESSee recipe

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1

Chop up the filling.

Step 2

Mix the eggs well. You may add milk to thin them (up to 1 Tbsp for each egg).

Step 3

Pour the eggs into a cool (i.e. room temperature) frying pan.

Step 4

Heat the pan, stirring constantly.

Step 5

Stop stirring as soon as solid egg begins to form.

Step 6

As the egg solidifies, pry it loose around the edges.

Step 7

If you didn't stir enough earlier, you may have difficulty solidifying the egg on top. In this case, you may pry up an edge while tilting the pan to let liquid egg flow under the solid egg. It is best to avoid this problem though.

Step 8

Keep loosening the egg from the edges until you can slide it around.

Step 9

Now you need to flip the egg without ripping it. If you have a very wide turner (or two smaller ones), you can use that. Otherwise, you'll have to flip the egg in the air. To do so, rapidly move the pan away from you then up, back toward you a bit, and then very rapidly downward. Catch the egg in the pan.

Step 10

Place filling on the egg.

Step 11

When the egg is done, wrap it around the filling. Serve.

Step 12

Chop up the filling.

Step 13

Mix the eggs well. You may add milk or cream to thin them.

Step 14

Heat your griddle (you're doing this without a pan, on the cooktop).

Step 15

Pour the eggs onto the griddle, using a spiral motion to spread them wide and thin.

Step 16

When the egg has set, gently add fillings on top.

Step 17

Using a large (3 x 12-inch, or 75 x 300 mm) turner, fold the egg over the filling.

Step 18

When you think the bottom has cooked, flip the omelette over to cook the other side.

Basic Omelet

What you’ll need

Let’s make it

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