Let's Make an Omelette

Yam and Tomato Omelette
with whole wheat english muffin

So, you make an acceptable excuse for an omelette, but you'd like to make one as good as you'd get anywhere?  You're gonna have to eat eggs and likely butter… beyond that, the skies the limit.

First you need to decide what fillings you want in the omelette… just cheese?  Veggies?  Meats?  You want 3 eggs per omelette (allows for just big enough to add fillings and fold).  You want to use a 9-10" pan and I use a heavy-bottomed stainless, but you can use anything from your garden variety nonstick or a cast iron skillet if it's what you have.  If you are using teflon, my advise is to phase yourself out of that as soon as possible as it is toxic if chipped, cracked or burned and the process of making teflon is highly toxic.  (Here are some details from the American Cancer Society.)

This tutorial will help you construct your favorite omelette, nearly flawlessly.


The first thing is that you really need to master the scrambled egg.  Here is a great video by Jamie Oliver and what we generally make here are english or american style eggs.  Give it a watch by clicking here: How to Make Scrambled Eggs

Alright: Ready go!!

You've decided what you want in an omelette and you've assembled your ingredients.  A bit like this, except I've diced, sliced and grated my ingredients.  You need to decide what you want cooked and what you want essentially raw in your omelette.  I like my ingredients sautéed and gentle, so I will cook them all. If you are just wanting cheeses in the omelette, you don't need to cook anything.

I am using yam, so that will be the first in the pot. If you are using potato or any meat, you'll want to cook that first.  I've diced it in to quarter-inch cubes and started cooking the yam on medium-high heat in olive oil.  Once the meat/yam/potato begins to caramelize, you can reduce the heat and add the remaining vegetables ingredients.  I've added minced onion, garlic scapes (or two cloves), and tomato.  Here's what that looks like.

Sautee until everything is fully cooked.  I know I'm done when the tomatoes begin to wilt.  While I am sautéing the onions, garlic and tomato, I will wisk three eggs for this omelette.  Once the eggs are whisked, I whisk a 1/4 c of grated zucchini and freshly ground pepper to taste.  For making an omelette, you must cook the eggs beyond what a scramble would require so they hold their shape.  I add grated zucchini to help retain moisture and the zucchini stays nice and fresh during the cooking.  Drop them in the whisked eggs and wisk well to incorporate.  Once the meat/veggies are done cooking remove them from the heat and hold in a separate bowl for later.

Turn your heat on medium low and add a nice pat (1-2 T) of butter to the pan.  Once it is melted and not splattering, give your eggs a final whisk and pour into the pan.   Follow the "American eggs" method and move the eggs gently around the pan to ensure even cooking.  As the eggs begin to firm, move the remaining liquid eggs around to the edges of the pan by picking up the pan and gently tilting it side to side.  Keep doing so as the eggs begin to set.  This is when you want to add your cheese to 1/2 of the omelette.

I've added a bit of shaved asiago here.  Use a spatula to make sure your eggs are not sticking to the pan and continue cooking on low heat until the cheese begins to melt.  This is when you know your eggs have been thoroughly heated and you can add your final ingredients.  They go on the same side as the cheese.

Turn off the heat.  Once the filling is on the egg mixture, use your spatula to gently fold the empty side over the loaded side.


Slide the omelette gently off the pan and onto the serving plate.  Serve while hot.  Top with your choice of salsa, hot sauce, or avocado or enjoy plain and simple.  I love to have mine with great bread, fresh fruit and a perfect cup of coffee! Sometimes I serve omelettes with a simple salad.

Enjoy!!