How to Cook the Perfect Omelette - Anadi's Classic Omelette

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Jun 18

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Everyone should master the art of a basic, buttery, super soft and fluffy omelette! After mastering the basics to the perfect classic omelette, you can stuff it with whatever your heart desires! I’ll be using my **Classic Omelette** recipe to guide you through the technique of achieving that perfect omelette every time!

I love a breakfast full of eggs! For me, eggs are one of those blank canvas ingredients. You just have some eggs on hand and you can do so many things with them! Now, you may know that I’m a savoury kind of guy for breakfast, so eggs are just such a staple ingredient for me to use in the morning! You can also try the Fluffiest Scrambled Eggs, scrambled eggs the Indian way with this Spicy Masala Scramble, a Healthy Egg Souffle for One, or if you’re looking to omit the yolk, check out how to make a yummy Egg White Omelette!

In my opinion, mastering an omelette is a key skill to cooking. Once you know how to make your omelette soft and fluffy, then you can experiment with some fun fillings! But in this recipe, I’ll be sharing with you a simple omelette so that you can develop those skills!

Anadi’s Classic Omelette

Now you may be wondering why is this called my classic omelette? Well, this is literally the only way I’ve ever had an omelette till I came to Canada! This combination has literally been my definition of an omelette. Whenever my family and I had omelettes, this is the way it would be. Simply eggs, onions, and green chilies. This is a simple set of ingredients but if you’ve never tried this before you’ll be quite amazed! I’ll be honest with you, I make this omelette whenever I don’t know what to eat for breakfast. I’m moody, tired, and cranky in the morning. As much as I love making a yummy breakfast and trying new things, sometimes I just can’t be bothered to think of what to eat. So I fall back on this omelette to satisfy my SAVOURY tooth!

This omelette recipe is not only great to give me a hearty breakfast when I can’t think of what else to make, but it’s also the perfect set-up to get you ready to making the perfect omelette!

I probably first made this omelette when I was in my early teens. I really wanted to eat, so I got my mom to chop up the veggies for me and I tried my hand at making the actual omelette. Though omelettes seem simple, if you’re new in the kitchen I can understand that they may seem complicated!

How to Make a Classic Omelette

Omelettes don’t need to be intimidating! If anything, practice makes perfect. You’ll get there, I know it! If you have any questions or concerns, never hesitate to reach out to me here in the comments or on any of my social media. I’m all about helping you out, so it’s my personal mission to get you to omelette perfection!

Let’s go now!

Heat a pan on medium heat and add butter.

Add two eggs to a small bowl.

Add chopped onions and green chilies.

Season with salt.

Beat the eggs lightly with a fork.

Pour the eggs into the pan.

Cover the pan with a lid and cook.

After 2-3 minutes, remove the lid.

Using a spatula, gently flip the omelette to cook on the other side.

After the other side of the omelette has cooked, use the spatula to fold the omelette in half. Serve hot and enjoy!

What Pan to Use to Make an Omelette?

A good non-stick pan is your best friend to make great omelettes. You can prepare your omelette with just a bit of oil or no oil at all in some cases

My personal recommendation: ZWILLING - Madura Plus. (view on amazon)

I had my eye on this pan for the longest time and I was so glad to have received this pan as gift on my birthday. The investment is so worthwhile and I love the way it looks. More importantly, the pan is made out of a sturdy forged aluminium and is PFOA free. Zwilling claims that it is made out of 4-ply non-stick coating and is ultra durable.

While I haven’t had the chance to test the durability of these pans since I only recently got the pan, I have had a great, easy time with eggs. This pan is really heavy and feels sturdy, and the high sides are great to easily allow the eggs to be moved around. I have no complaints as of yet and would highly recommend it, this is quickly become my favourite egg pan.

Common Omelette Mistakes and How to Fix Them!

Are your omelettes not turning out evenly blond in colour?
Eggs need to be whisked until the whites are well combined with the yolk. This will help prevent white streaks in the omelette once the eggs cook. A good indicator is to whisk the eggs until they are slightly frothy and using a side to side and up and down motion while whisking.
Eggs are burning or getting brown?
Eggs should always be cooked low and slow if you want to enjoy the creamiest and softest omelette. Make sure your pan is not too hot, or your eggs will brown excessively and remain undercooked on the top. Heat the pan gently with a bit of butter, pour in the eggs and cover the pan with a lid to speed up the cooking process. Once the eggs are set, shake the pan release the omelette and flip the omelette. The eggs should be perfectly blond without any brown spots.
My pan is too hot
The quickest way to cool down a pan that is overheating is to move it off the heat. I know this seems overly simple, but a lot of people, including me simple turn down the heat, expecting the pan to cool down right away. Once you add the butter to the pan, it should melt gently and stay white. If your butter is browning, your pan is too hot - in that case wipe the pan clean and move it off the heat to bring the temperature down.
Eggs are becoming watery
I have never understood why some people add milk or cream for omelettes. I have enjoyed creamy omelettes all my life and they never have had these additions. More liquid to your eggs will just make the eggs tougher and just use eggs for that perfect omelette.

Also, if you are using watery ingredients such as spinach or mushrooms, sauté the ingredients separately until most of the water has been cooked off before adding to the omelette.

Omelette is too thin and breaking?
The ideal pan size to use for an omelette is about 7-8 inches. This size is perfect for a personal sized omelette made with 2 eggs. The pan allows the thickness of the omelette to be ideal to allow you to stuff ingredients at your leisure and give you the peace of mind that the eggs will not break as you fold.

Fun Omelette Variations

All right, all right. We’ve established that this omelette recipe has been how I’ve seen the grand pinnacle of omelettes for most of my life! But yes, I actually have made some other omelettes with other fillings! If you’re looking to switch things up, here are some great combinations:

Cherry tomatoes, green onions and white cheddar cheese (as made in my Egg White Omelette recipe)
Mushrooms and onions, as in my Creamy Mushroom Omelette recipe
Bacon and cheddar cheese
Spinach and tomatoes with feta cheese
Asparagus and white cheddar

Have a great breakfast!

What to Serve with Anadi’s Classic Omelette

Nothing beats the classic toast with some butter. I also pair my omelette with tomato ketchup and enjoy it proudly!

Eggs are a complete breakfast and you really don’t need too much with it, cheers!

WATCH HOW TO Cook the Perfect OMelette HERE:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

breakfast idea, breakfast recipe, classic omelette, cooking, cooking at home, how to make an omelette, omelette, omelette recipe, omelette with onion, simple omelette, simple omelette recipe, simple recipe,

Indian, breakfast, eggs

Indian, American

Yield: 1 omelette

Author: Anadi

How to Cook the Perfect Omelette - Anadi's Classic Omelette

This is a simple omelette recipe that uses 2 eggs, green chilies, and onion. This recipe will also tell you the techniques on how to cook the perfect omelette.

Prep time: 5 MCook time: 5 MTotal time: 10 M

Ingredients:

2 eggs
1-2 green chilies
1/2 small onion, chopped
1 tsp butter
salt and pepper to taste

Instructions:

Heat a pan on medium-low heat. In the meanwhile, crack two eggs in a bowl and add salt, onion and green chilies. Whisk until well combined.
Add butter to the pan and when it melts, swirl the pan around to make sure the butter is spread evenly. Pour in the eggs and shake the pan to coat evenly.
Cover the pan with a lid and cook on medium low heat for 2-3 minutes. Using a spatula, gently flip the omelette to cook on the other side.
Once your eggs are cooked, fold it in half and serve over warm toast!