How to Make an Omelette (Omelet) – The Easiest Way

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

One of the most popular lunchtimes dishes on menus are omelettes and occasionally one does find really good omelettes;  but that’s occasionally and it’s strange because they’re pretty easy to make, both plain or filled. The trick here, again, lies in the eggs and the pan.

Eggs need to be fresh and the pan should be kept for omelettes only. My mother had a pan that was used only for omelettes and we didn’t even consider using it for anything else. In fact, we didn’t touch that pan, period. It was made of cast iron and it had a curved edge which made it easy to turn out the omelette; it was also never scrubbed by anyone and only she cleaned it or touched it.

For a tiny 1½ meter woman, she had a ferocious temper. If you’re all going to rush out & buy a new pan, treat it before you use it like like my mom did:

Wash it well, dry it well and cover the bottom of the pan with oil and leave it to stand for 12 hours at which point you heat it until it smokes, remove it from the heat, pour off all the oil & wipe it clean with absorbent paper.

Each time you use the pan, wipe it with a damp cloth dipped in salt. I know we have non-stick pans that are simply marvelous today but I don’t like them, I still prefer the old fashioned heavy based aluminum pan for this. I also don’t like fried eggs cooked in non stick pans because they taste rubbery.

There are two kinds of omelettes, the plain omelette (also called the French omelette for some reason) or the soufflé omelette; here’s a recipe for a plain omelette.

How do you make an omelette?

Whisk the eggs in a bowl and add them in a frying pan with a heated butter. Next, gently push the cooked portions from edges into the center of the pan. When no visible liquid egg remains, fold the omelette in half and invert or slide it onto a plate.

Do you flip an omelette?

There are people who like their omelette flipped and there are also who doesn’t want it to be flipped. The traditional way of making an omelette is by flipping it.

How many eggs go into an omelette?

One serving of omelette uses 2 eggs, and two servings uses 4 eggs. You should not make an omelette with more than 5 eggs.

How to make an omelette

How to Make an Omelette (Omelet)

Making an omelette is easy but requires technique. Here's our process for the perfect omelette.
4.80 from 5 votes
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Course: Main Course
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 serving
Calories: 466kcal


  • 4 eggs
  • 1 ½ tbsp water never use milk or cream for omelettes
  • Salt & freshly ground black pepper to taste
  • 30 gr butter


  • Break the eggs into a bowl & beat with a fork, as soon as it’s well mixed, add the water and the seasoning (don’t make your omelette mixture & go and have a long telephone conversation, mix the eggs just before you’re going to cook them)
  • Heat the pan to medium, add the butter and heat until just frothing and pour in the egg mixture in one go.
  • Wait for 10 – 15 seconds before stirring it around slowly with the flat of your fork (or whatever you’re using that’s flat).
  • Do this once or twice for the next 5 – 6 seconds and then lift up the edge of the omelette to let the rest of the raw egg run down onto the hot pan.
  • Tilt the pan away from you & fold over the omelette to the far side.
  • For the next bit, my mom said to change the way you hold the pan here so that the handle ran up the palm of my hand before taking a slightly warmed plate in the other hand & tipping the omelette on that.
  • I don’t do that anymore, I just flip the plate on top of the pan, whip it around & hope for the best; somehow it always works out but I suggest each of you work out your own way or use my mom’s method.
  • Fillings: you can really fill with anything you like: herbs, cheese, mushrooms, potatoes, bacon – whatever but it’s vital that the filling is warm & cooked because it’s not going to spend much time cooking in the egg mixture.
  • The filling is spread across the omelette before folding it over and then sliding it off the pan.
Calories: 466kcal | Carbohydrates: 1g | Protein: 22g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 719mg | Sodium: 465mg | Potassium: 242mg | Vitamin A: 1700IU | Calcium: 99mg | Iron: 3.1mg
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