In the Kitchen

How to Master Cooking the Perfect Omelet

Recently at Plated, we’ve been all about digging into classic cooking techniques every adult should know. Whether you cook a little or a lot, love to entertain or prefer to Netflix and chill solo, these are the recipes you should have in your back pocket. So far, we’ve shared how to sear steak, cook pasta, roast a chicken, perfect brunch with pancakes, and now up, the omelet.

An omelet is perhaps the most essential, versatile dish you can make. You can serve it for breakfast, lunch, or dinner. It’s a totally blank canvas for any ingredients you have on hand (hello, last night’s Crispy Quinoa Hash). Best of all, great omelets never go out of style; they’ll be here long after avocado toast and smoothie bowls have fallen out of fashion. The recipe below includes everything you need to know to master the perfect omelet at home.

One quick note about filling: It’s best to sauté any vegetables first and remove from the pan before you start cooking your omelet, so the egg can cook in an even layer. You also don’t want to add too much filling or your omelet might tear. Add just enough toppings to cover the egg in a single, even layer. Now, let’s get cracking.

Ingredients
3 eggs
1 tablespoon butter
Kosher salt
Toppings of your choice (we like a simple goat cheese, tomatoes, and mushrooms)
8-inch nonstick pan with high, rounded sides (a smaller pan will give you a taller omelet that cooks more evenly; the rounded sides allow for easier flipping).

Instructions
1. Beat eggs vigorously with a fork until frothy and all traces of white disappear. This aerates the eggs for a fluffier omelet. Season with a pinch of salt.

2. Heat pan over medium-low heat. A lower heat ensures that the egg won’t cook too quickly or dry out. Add butter and cook until foamy, swirling and spreading with a heatproof spatula to coat every bit of the surface and sides of the pan so the egg won’t stick.

3. Pour in the egg and start dragging from the edges to the center of the pan with the spatula, tilting the pan and lifting the cooked egg so the raw egg can flow underneath. Once the egg completely covers the bottom of the pan, let cook for about 1 minute (the surface should still be slightly runny and glossy).

4. Sprinkle any cheese, meats, or cooked vegetables in an even layer over egg, then fold in half and let cook for about 1 minute more.

5. Grab the handle of the pan underhanded, with your fingers facing up, and turn the omelet out onto a plate, using the spatula to guide it out. Season with salt and pepper as desired. Dig in!

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