It’s easy to make a perfect omelet every time. Just follow these directions. The only requirement is to have the right sized pan—but the accompanying chart will tell you how many eggs to use for your pan.
- Prepare the filling: Cook the meat, the bacon or sausage. Sauté the vegetables such as onions and peppers. Set it aside.
- Grate the cheese. Cheddar works best. Mozzarella is stringy when it melts.
- Whisk the eggs with pepper and salt. Whisk until they are smooth with a fork but do not beat them.
- Pick the right size pan. See below. A nonstick pan works best but others will do if very well greased.
- Cook the omelet. Heat the pan to medium-low heat and pour in the eggs but not the filling. Let it cook. As the edges of the omelet firm, lift the edges with a spatula and let the uncooked egg flow under the omelet onto the hot surface of the pan. You may need to push some of the uncooked eggs to the edge to let it flow under the omelet as you lift the edges.
- Cover the omelet. When liquid eggs are gone and the top appears wet, remove the pan form the heat, add the filling ingredients, and cover it with a plate or lid. Let it rest for 3 to 4 minutes covered. During this time, the omelet will finish cooking. If the omelet has cooled, heat it for a minute.
- Remove the omelet to a plate. Slip a thin spatula under the egg, like “My Favorite Spatula,” to make sure that it is loosened. Gently tip and shake the pan over the plate, sliding the omelet onto the plate. As the omelet slides onto the plate, twist the pan with your wrist, allowing the omelet to fold over itself. (This is a lot harder to describe than to do. It’s as easy as flipping a pancake.) You will have a perfect omelet.
The only requirement is to have the right sized pan—a two or three egg omelet goes in a small pan and a six egg omelet, in a large pan.
- For a two or three egg omelet: Use an 8-inch pan.
- For a four egg omelet: Use a 9- or 10-inch pan.
- For a five or six egg omelet: Use an 11-inch pan.