Basic Omelet Recipe
By
Lisa Lavery
An omelet should be a pale yellow, fluffy, delicate bundle—not the dry and chewy, massively stuffed piles you’ll find at the diner. Omelets are not difficult to make: All you need is the right pan, enough butter, and some wrist dexterity. Fill this basic omelet with just about anything, and serve it for a satisfying breakfast or lunch with a salad.
Special equipment: You will need an 8-inch nonstick frying pan.
INGREDIENTS
- 3 large eggs
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
INSTRUCTIONS
- Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
- Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
- Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency.
Sprinkle all over with the measured herbs. 
- Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself.
Gently push the folded side of the omelet toward the edge of the pan. 
Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down. 
- Garnish with additional herbs and serve immediately.
Geez Torvum, feel better now? There are many lesser beings than you out there, I would say that Lisa is suggesting a generally accepted ideal to them - the article is after all entitled "Basic Omelette Recipe"...?!
I agree Torvum. I make omelets for my girlfriend all the time. She likes them best when they are dark brown and almost burnt! I whisk the eggs with a small amount of half and half and then slowly pour them into an already heated pan to which I have already added a tespoon of vegetable oil and a teaspoon of butter. Once in the pan I do not touch the eggs except to tilt the pan, lift the edges of...+READ
I agree Torvum. I make omelets for my girlfriend all the time. She likes them best when they are dark brown and almost burnt! I whisk the eggs with a small amount of half and half and then slowly pour them into an already heated pan to which I have already added a tespoon of vegetable oil and a teaspoon of butter. Once in the pan I do not touch the eggs except to tilt the pan, lift the edges of the eggs and let the runny part go to the edges. I add coarse salt and fresh ground pepper and once the eggs firm up a bit I add the extra ingredients (cooked ham, chopped or grilled onions, cheese, etc.) on the right side of the omelet only. When I think the omelet is done I pick up the pan in my left hand and a plate in my right, sliding the loaded side of the omelet onto the plate and tilting the pan so that once the loaded side is fully on the plate I just kind of flip the otherside over the ingredients making a perfect omelet.-COLLAPSE
Dear Lisa Lavery,
please don't presume to tell me what a omelette SHOULD be like. You would think that a food writer of all people would be aware of subjectivity. Let's keep this a positive website and avoid putting people down for their preferences, ok?