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How to Make an Easy Omelet

Learn how to make an easy omelet for a great brunch with our how-to cooking video. Get step-by-step instructions, plus cooking tips on how to adapt this recipe with other ingredients.

Fri, 6 Nov 2009|

-Hi, I'm Teri Tsang Barrett, the food editor here at Every Day with Rachael Ray Magazine. And today, I'm going to show you the easiest omelet. All it takes is whisking of the eggs, toss 'em into the pan, add the filling, fold it over, and you're done. Just to give you an idea of some fun fillings you can add to your omelet, you'll always wanna use about a third of a cup filling for each omelet. That way, your omelet won't tear, won't be overstuffed. It's just the right amount. For example, over here, we've got some sautéed mushrooms. And another thing is you'll always want your filling ready to go. So, it's headed through 'coz essentially when you're done filling the omelet, all it does is just kind of warm it up and then serve. So, you want it cooked through. Here, we've got ham and Swiss. Nice classic combination. We've got some gruyere cheese, one of my favorites. Just a nice cheddar cheese blend, pepper jack cheese if you like spicier cheeses, some fresh herbs. Finally, we've got another favorite of mine, which is cream cheese and smoked salmon. It's delicious if you haven't tried it. Alright. So, let's get started. First, we're gonna take 2 eggs. For every omelet, you're gonna want about 2 eggs and 2 tablespoons of water. Now, we're gonna add the 2 tablespoons of water. And before we start whisking that, let's get our pan heated up. You're gonna want to do this over medium heat. And if you can, always use a nonstick skillet. It will absolutely change your life when you're making an omelet. And here, we've got an 8-inch nonstick skillet and it's heating up. We're gonna add a tablespoon of butter to the pan. You just let that warm up a bit while we whisk the eggs together. You're gonna want to whisk the eggs until it's nice and fluffy and all comes together so we get this like nice, rich, buttery yellow color. Season it with a little bit of salt. I actually learned how to make omelets from Howard Helmer, the head of the American Egg Board. And you'll see after this demonstration how incredibly easy it can be. Our travel editor, Gina, actually saved Christmas morning breakfast when breakfast kind of just went wrong and she ended up making omelets to order for her whole family, very impressive I think. And by the end of this, you should be able to do the same. Alrighty. And you just want the butter to kind of just coat the entire surface. You can also use a tablespoon of cooking oil or nonstick cooking spray if you'd like. I personally like butter. I just like the flavor. It's nice, rich, and creamy. Alright. We're just about there. I'm gonna give the eggs another good whisk and add it to the pan. And you can see how it's starting to set up around the side and so we're gonna pull it from the outside end. And this here, we're kind of breaking up the part of the egg that's already started to set up so that the liquid egg can run underneath and help set up the omelet. And for my omelet, I'm just gonna make a nice simple herb omelet. I really like nice clean flavors. It's a simple one that tastes delicious. And I don't know about you, but I love the way cooked eggs smell especially with butter. So, I'm gonna use a little bit of fresh chives here. You're gonna want to sprinkle it on the half of the omelet first away from you. Add some parsley. Actually, maybe a little bit of gruyere because I like it. And then from here, see it's just about set and this is a trick that I learned from Howard of the Egg Board. What you're gonna wanna do is slide the omelet on to the plate. Just give it a flip and there you go. An easy omelet. It's got a ice half-moon shape. You can see it's not overcooked and it's not brown on the outside, so it's nice, and soft, and fluffy. This is delicious. I wish you could be in the kitchen to try it too, but hopefully now you'll try it at home. Thanks so much for joining us.