After years of perfecting my process, I present to you the perfect, fluffy Omelette. Watch. My quick video tutorial is below, and follow these simple tricks to avoid overcooking and ensure they are soft and tender. Once you learn how to make a basic Omelette, there are so many ways to customize it.

Omelette on a skillet stuffed with spinach and mushrooms

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Omelette Recipe

Omelettes are probably my favorite breakfast food, and I’ve tried omelettes all over the country and even while traveling to Europe. I know a good omelette when I try one, and I also know a bad one when I see one. The biggest mistake people make is overcooking the egg. An omelette should not be browned, or it takes on a strong eggy flavor. A little patience and the right technique will ensure you have the perfect omelette every time.

Even my 10-year-old has mastered making this omelette, and she’s very proud of her skills! She loves making simple and perfectly cooked omelettes on the weekend, and of course, she always offers me one, so I can’t complain!

Omelette Video Tutorial

We appreciate simple egg breakfasts like Breakfast Quesadillas, Frittatas, and, of course, Omelettes. They are high in protein, satisfying, and easy to make. They are the most requested breakfast in our house and, 99% of the time, we always have the ingredients in the refrigerator, and all you need are a bowl, fork, small non-stick pan, and a flexible spatula for flipping.

Fluffy omelette in a skillet stuffed with cheese

Ingredients for an Omelette

This is everything you’ll need for a simple cheese omelette (see more variations below).

  • Eggs – we use large eggs, right out of the refrigerator. You’ll need 2 eggs to make 1 omelette.
  • Salt – just a pinch of fine sea salt is plenty.
  • Butter – you want to keep a well-buttered skillet for each omelette. Butter adds flavor and keeps the egg from sticking.
  • Cheese – we love shredded mozzarella cheese (low moisture, part-skim), but you can use cheddar, Mexican cheese blend, Swiss, Monterey Jack, or your favorite cheese for omelettes.
Ingredients for a cheese omelette

Variations and Fillings

Omelettes or American omelets are filled with cheese, veggies, and/or protein. French omelettes are just eggs and butter without a filling.

  • Florentine Omelette – Sauteed mushrooms with chopped baby spinach leaves.
  • Bacon and CheeseCrispy air fryer bacon and melted cheese are a perfect match and so satisfying.
  • Veggie Omelette -Try diced and sautéed bell pepper and onions, or you can top with halved cherry tomatoes, and diced avocado
  • Egg White Omelette – omit the yolks for a lighter omelette.
  • Fresh Herbs– add a little freshness with chopped chives or parsley with a sprinkling of salt and black pepper.
Variations and toppings for omelettes with bacon, spinach, mushrooms and veggies

Tips for the Best Omelettes

  • Prep fillings ahead – since omelettes take just a few minutes to cook, make sure all of your fillings and toppings are prepped before you turn on the stove.
  • Foamy eggs – beat the eggs and salt with a fork until the eggs are foamy. The bubbles will give your egg more rise and become puffy as it cooks.
  • Avoid black pepper – pepper will pool at the bottom and make your omelette look ugly. Save the pepper for sprinkling over the finished omelette if desired.
  • A non-stick pan makes it easier to flip your (I love my 8-inch ceramic skillet because it’s not Teflon). You don’t need a fancy omelette pan.
  • Reduce the heat – Once the eggs are in the pan, reduce the heat to low to give your eggs a chance to cook through without browning.
  • Be patient – it’s tempting to crank up the heat for the omelette to cook faster, but doing so will brown and ruin the eggs.
Omelette on a plate topped with tomatoes and avocados

How to Make an Omelette

There’s nothing worse than an overcooked omelette. It should be cooked until it’s just set and not browned. Once it’s browned, the egg deteriorates in flavor and texture. Follow these steps for moist and fluffy omelettes every time.

  • Beat eggs – in a small bowl, combine 2 eggs and a pinch of salt, then beat with a fork or whisk until frothy.
  • Heat skillet – place a small non-stick pan over medium heat and melt in 1/2 Tbsp of butter. Once butter is melted and bubbly, pour in the egg mixture and reduce heat to low.
  • Pull cooked eggs with a spatula into the center, allowing the liquid eggs to fill in the space. Watch the video tutorial above to see this process in action.
  • Flip – once eggs are nearly set, the omelette slides easily on the skillet and you can get a spatula underneath, flip it over. Turn off the heat.
  • Fold – add cheese and your favorite toppings, fold the omelet, and slide it onto a plate to serve.
Cooked cheese omelette

There’s a reason why this is the most requested breakfast in our home. It feels elegant, but literally takes 2-3 minutes to make! Omelettes are delicious and so satisfying, especially when made properly, and they’re best enjoyed fresh, so have a warm plate ready to enjoy the best omelette you’ve tried!

Omelette Recipe

5 from 84 votes
Omelette Recipe in a skillet
Learn how to make the perfect, tender and fluffy Omelette. The key to the perfect omelette is making sure you don’t overcook it. It should remain light yellow in color and never brown. You can customize a basic recipe in so many ways.
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes

Ingredients 

Servings: 1 person (makes 1 omelette)

Omelette Ingredients:

  • 2 large eggs
  • Pinch fine sea salt
  • 1/2 Tbsp unsalted butter
  • 1/4 cup shredded mozzarella, low moisture, part-skim, or your desired cheese*

Instructions

  • In a small mixing bowl, beat together eggs and a pinch of salt until foamy.
  • Place a small nonstick skillet over medium heat and swirl in 1/2 Tbsp butter. Once butter is melted and bubbling, add frothy eggs to the skillet and immediately reduce the heat to low.
  • Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs towards the center until the eggs are nearly set.
  • Once the omelette is sliding around the pan easily and you can get a spatula underneath, flip the omelette over and turn off the heat.
  • Sprinkle cheese over the egg and add your favorite toppings. Fold the omelette in half and slide it onto your plate then garnish as desired.

Notes

Optional Fillings: 
  • Cheese – try cheddar, Mexican cheese blend, Swiss, or Monterey Jack
  • Fresh spinach
  • Sautéed mushrooms
  • Crispy Air Fryer Bacon
  • Sautéed diced bell pepper and onions
  • Diced Baked Ham
Optional Toppings and Garnish: 
  • Fresh Herbs such as chives, parsley or dill
  • Baby Tomatoes
  • Avocados

Nutrition Per Serving

260kcal Calories1g Carbs17g Protein20g Fat10g Saturated Fat2g Polyunsaturated Fat7g Monounsaturated Fat1g Trans Fat365mg Cholesterol301mg Sodium144mg Potassium1g Sugar839IU Vitamin A192mg Calcium2mg Iron
Nutrition Facts
Omelette Recipe
Amount per Serving
Calories
260
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
365
mg
122
%
Sodium
 
301
mg
13
%
Potassium
 
144
mg
4
%
Carbohydrates
 
1
g
0
%
Sugar
 
1
g
1
%
Protein
 
17
g
34
%
Vitamin A
 
839
IU
17
%
Calcium
 
192
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: how to make an omelette, omelet, omelette recipe
Skill Level: Easy
Cost to Make: $
Calories: 260
Natasha's Kitchen Cookbook

More Breakfasts on our Regular Rotation

I love having some go-to favorite breakfast recipes like this Omelette Recipe that I can count on. These are some of our family’s favorite breakfast ideas:

5 from 84 votes (54 ratings without comment)

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Recipe Rating




Comments

  • jules
    May 3, 2025

    Perfect omelet …thank you for demonstration.. Can I ask what is the type and brand of cutting board in video? Thanks!

    Reply

  • swc
    April 21, 2025

    In your video you are clearly using a ‘HexClad” pan!.. which is what I use and it is certainly not at all $69 pan that you linked to… HexClad are just great… but… your link to a pan to use is not at all what you are using ???

    Reply

    • Natasha
      April 22, 2025

      Hi, I recently stopped using hexclad and switched to a ceramic pan which is what I linked. I updated this post and this is more accurate to what I’m using right now.

      Reply

  • André
    April 21, 2025

    Great recipe!! Thats the way to go. As usual, another favourite to keep!

    Reply

    • NatashasKitchen.com
      April 21, 2025

      So glad you’re loving this recipe, André!

      Reply

  • Julie Hofland
    April 19, 2025

    I learned over the years to add a little milk to scrambled eggs, and water to an omelette egg mixture. I’ve heard that you should NOT use milk when making an omelette. I’m not sure why I always feel like I need to add something–maybe to extend the amount just a bit?
    I love to saute’ onions and peppers ahead of time in a larger amount so I can use it multiple times in omelettes, scrambled eggs, etc. Then I use a variety of meats that I have on hand at the time: bacon, homemade sausage, or ham.
    I loved your demo and hints. I’ll try not adding any water to the eggs next time and see what the difference is. Thanks!

    Reply

  • LADY-DIANA
    April 17, 2025

    Thank you very much I learnt how to make American omelet. How do I order your cookbook? Am based South Africa 🌍🇿🇦

    Reply

  • Bonnie
    April 16, 2025

    4/16/25 My omelet turned out pretty good. Just a tiny spot of beginnings to turning brown. I think I just need a bit more practice. Used pepper jack cheese. Tasted great. Nice easy to follow directions and video very helpful!💕

    Reply

    • Natashas Kitchen
      April 16, 2025

      I’m so glad you enjoyed it and that the video was helpful! thank you for watching!

      Reply

  • Jeannine (Nanoue) Dunlop
    April 16, 2025

    My favourite flavour of Omelette is Swiss cheese and Asparagus with sautéed mushrooms. Simply yummy!

    Reply

    • Natashas Kitchen
      April 16, 2025

      Thank you so much for sharing that with me.

      Reply

  • Bruce
    April 15, 2025

    I learned so much today. As much as I love to cook I could never get that fluffy omelet (never turned the heat to low). And I’ve never used mozzarella. I do like spinach, mushrooms, green pepper, tomatoes and green onion (or other combinations depending on the mood). Can’t wait to make breakfast tomorrow. Thank you. P.S. what about adding milk to the eggs?

    Reply

    • Natasha's Kitchen
      April 16, 2025

      Hi you can try adding a splash of milk but not too much just to test it out first.

      Reply

  • Lainie Goldstein
    February 1, 2025

    Excellent! Such a reliable recipe!
    Works perfectly!
    I made it with cheese and spinach.
    Yum! ♥️🍳♥️

    Reply

  • Glenda
    October 25, 2024

    This omelet sounds good, I’ll have to try it sometime. My absolute favorite omelet ingredients are…Sliced turkey, tomato, cheddar cheese, avocado and red onion. Hardly anyone ever serves turkey and avocado omelets.

    Reply

  • M
    October 22, 2024

    My sister, (my adopted son’s biological mother) just passed. Is this a good recipe for a low income family to share during grieving? Limited ingredients. Unfortunately. Please, no judgment.

    Reply

    • NatashasKitchen.com
      October 22, 2024

      Hi M! Yes, this recipe is very versatile so you can use whatever type of cheese or add in’s you prefer that meet your budget.

      Reply

  • Patricia Welker
    August 20, 2024

    I love your web site…your recipies never fail!

    Reply

  • Zainab
    June 5, 2024

    Hi, Natasha! I decided to leave a follow-up comment, as I tried this recipe this morning. This is the first of your recipes I’ve ever tried! I was a bit disappointed when the omelette browned a tiny bit on the edges (but the rest of it was OK. I did turn the heat to medium, then low, then turned it off at the right times though!), and I used the Tex-Mex cheese mixture. I made the omelette for my mom for breakfast; she thought it was delicious!

    Reply

    • Natasha's Kitchen
      June 5, 2024

      Hi Zainab, you can adjust it next time by putting it to low earlier. But good to hear that your mom liked it!

      Reply

  • Zainab
    June 4, 2024

    I have a question: can you use table salt as a replacement for sea salt? Will the omelette taste the same?

    Reply

    • Natasha's Kitchen
      June 4, 2024

      Hello! That should be fine. We’d love to know how you liked the recipe!

      Reply

  • Keilea Johnson
    May 10, 2024

    So grateful for this perfect omelet recipe. It is concise and simple, which leads to perfect results. My family and I are so impressed. Thank you, thank you, thank you!

    Reply

    • Natashas Kitchen
      May 10, 2024

      You’re so welcome, Keilea! I’m so happy this was a hit with your family!

      Reply

  • Lilly
    April 23, 2024

    Natasha,

    Thank you so much for this yummy recipe. All my life I was intimidated making omelettes as it seemed like a super fancy breakfast and a bit above my cooking skills. However that being said your video and step by step instructions made it a breeze. On a first attempt my omelettes were beautiful delicious and restaurant quality 🩷

    thanks again

    Reply

    • NatashasKitchen.com
      April 23, 2024

      That’s wonderful, Lilly! Thank you for sharing.

      Reply

  • Margaret Mcgill
    February 20, 2024

    Ok I have always wanted to master the art of the perfect omelet……mine have usually turned out as more of a scapple. I followed your video and recipe……and they turned out fluffy and perfect!

    Reply

    • NatashasKitchen.com
      February 20, 2024

      Hi Margaret! That’s wonderful to hear. Thank you so much for sharing.

      Reply

  • Karen
    February 8, 2024

    Oh my goodness! I never make omelettes because I suck at it. But wanted one today so googled best omelette recipes and you came up. I did it exactly as you said and voila! It turned out amazing!!!! So yummy and perfectly cooked! Thank you, thank you!!!!!!

    Reply

    • NatashasKitchen.com
      February 8, 2024

      That’s wonderful to hear, Karen! I’m so glad it worked out for you.

      Reply

  • Ardis
    November 4, 2023

    FINALLY!! I don’t make omelettes very often because, quite frankly, I am horrible at it … until today!! Thanks to this recipe I made omelettes that my entire family enjoyed. I sautéed onions and sweet red peppers in advance, as well as cooked some bacon that I crumbed in to it, and added the shredded mozzarella cheese. They were fluffy, fully cooked , tasted and looked amazing. I highly recommend the video as well . I was impressed that using the technique from the video still made very pretty omelettes. Thank you so much! I’m just disappointed that it took me until I was nearly 50 to make a good omelette.

    Reply

    • Natashas Kitchen
      November 4, 2023

      I’m so happy you loved this recipe & found my blog, Ardis! Thank you for your awesome review!

      Reply

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