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Nutrition Facts
Serving Size 1 (121g) Recipe makes 1 servings
Calories 267
Calories from Fat 211		(79%)
Amount Per Serving		%DV
	Total Fat 23.5g	36%
	Saturated Fat 4.9g	24%
	Monounsaturated Fat 7.6g
	Polyunsaturated Fat 8.8g
	Trans Fat 0.0g
Cholesterol 423mg		141%
Sodium 140mg		5%
Potassium 134mg		3%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 12.6g		25%
detailed view... how is this calculated?

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Basic Omelette

Recipe #82538 | 4 min | 2 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sackville
Jan 30, 2004

This is a very simple omelette for one. If you are going to add any fillings, make sure to prepare them ahead of time. Feta cheese and dill is a favourite of mine.

SERVES 1 (change servings and units)

Ingredients

2 large eggs
salt and pepper, to taste
1 tablespoon oil or butter, for frying

Directions

1
Crack the eggs into a small bowl and whisk.
2
Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
3
Heat the oil or butter in a 9-inch non-stick frying pan and pour in the eggs.
4
In the first 30-seconds of cooking, use a spatula to create 6-10 small cuts through the omelette.
5
This allows the uncooked egg on the top to flow down to the bottom of the pan.
6
When the top is nearly set, sprinkle any fillings over half of the omelette and turn off the heat.
7
Don't worry if some of the egg in the very centre isn't quite set, because the ambient heat will soon cook it.
8
Use your spatula to flip one half of the omelette over the other and serve immediately.

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Featured Reviews for This Recipe

From: KatieMcCooksAlot

On Apr 5, 2008

Thank you for posting this! I love omelettes but embarassingly enough, I never knew how to make them. I added cheese and sun-dried tomatoes to mine, and will use this recipe with lots of other fillings

0 people found this review helpful

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From: Derf

On Mar 1, 2006

This is a reliable quick recipe for a basic perfect omelette. Have made it several times, it turns out perfect every time. Nice with a different filler everytime too. I put the feta, dill and salt and pepper in with the eggs before whisking them, then add the main filler when almost done and ready to turn half over. This time I used asparagus and tomato slices. We had it for a nice light supper with toast. Thanks for sharing one we use often.

1 person found this review helpful

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From: Pittsburgher

On Nov 29, 2004

Personally, I've found some water makes the omelette fluffier, but this is still a good basic and errorproof recipe. Love experimenting with the stuffings - each combo is a new recipe!

3 people found this review helpful

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From: internetnut

On Feb 13, 2007

I gave this 5 stars. My fiance loves Omelettes. I do not. I'm rating this on his rating. I make his omelette almost like this except I add some milk to the eggs and I place green peppers and onions in his omelette. He says my omelette tastes just like the restaurants. Thanks for posting! Christine (internetnut)

1 person found this review helpful

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