American-style Omelet Recipe

Prep: 5

Cook: 5

Total Time: 10

Yield: 1 serving

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Calories: 255kcal

I love making this omelet because it’s a quick, protein-packed breakfast that feels elegant yet comes together with just a few simple ingredients.

Whisk the Eggs – In a medium bowl, whisk together the eggs, milk (if using), and salt. Whisk using a side-to-side motion until uniform in appearance; do not overmix.
Heat the Butter – In an 8-inch nonstick skillet, heat the butter over medium-low heat until it begins to bubble and foam but does not brown.
Form the Curds – Add the eggs to the pan, use a spatula to immediately pull the cooked curds from the pan's edges toward the center, allowing the raw egg to run underneath, tilting the pan to help move it to the bottom. Start at the top of the pan and create curds around the entire omelet, about 1 to 1 ½ minutes.
Fill and Fold – Once the eggs are mostly cooked, similar to soft scrambled eggs with a glossy and slightly wet surface, turn the heat down to low. Sprinkle the cheese on one half of the omelet. Using a spatula, fold the other half on top. The surface should be golden brown.
To Serve – Slide the omelet onto a plate. Garnish with freshly cracked black pepper and chopped chives.

Adding Liquid: This makes the egg softer and more tender but lessens the egg flavor. Dairy also adds extra richness.
Saltier Eggs: Use ¼ teaspoon of kosher salt.
Cooking 3 to 4 Eggs: Use a 10-inch skillet and look for the appearance change to determine doneness.

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