Omelettes are the ultimate customizable breakfast dishes. Any leftover vegetables in your fridge can be put to good use in a simple meal, along with a sprinkle of cheese, herbs or bacon—anything goes!
Next time you’re cooking breakfast or brunch for family or friends, follow these six easy steps for a beautiful, perfectly cooked American-style omelette.
Classic American Omelette
In a large bowl, combine the eggs, water, lemon juice (if using) and a pinch each of salt and pepper. Use a whisk to beat the mixture just until well blended. (Too much air will affect the omelette’s texture). A folded dish towel under the bowl will help steady it while you whisk.
Place a 10-inch nonstick frying pan over medium-high heat and add the butter. When the butter has melted and the foam begins to subside, tilt the pan to distribute the butter evenly.
Pour the egg mixture into the pan, using a silicone spatula to scrape all the ingredients from the bowl into the pan.
Let the eggs cook for 30 seconds, then use the spatula to push the cooked eggs carefully toward the center, while keeping the eggs in an even layer. Tilt the pan so that the uncooked eggs will flow toward the edges and the omelette will cook evenly.
When the eggs have set in an even layer and there is no more standing liquid, after about 4 minutes, scatter the green onions and cheese over half the omelette.
Use the spatula to fold the untopped half of the omelette over the filled half to create a half circle. Let the omelette cook for about 30 seconds longer, then slide it out onto a warmed plate and serve right away.
Variations on a Classic American Omelette
Omelette with fine herbs
Follow the recipe to make the Classic Omelette. In step 1, add 1 tablespoon each minced fresh chervil, finely snipped fresh chives, minced fresh flat-leaf parsley and minced fresh tarragon to the eggs. Proceed with the recipe, omitting the cheese and onions.
Tomato and avocado omelette with cilantro
Follow the recipe to make the Classic Omelette. In step 5, replace the green onions with 1/4 cup finely chopped tomato and replace the cheese with 1/2 cup diced avocado. Proceed with the recipe. Garnish the finished omelette with 1 tablespoon minced fresh cilantro.
Asparagus and Gruyère Omelette
Blanch 12 oz. asparagus, cut into 1-inch lengths, and set aside. Follow the recipe to make the Classic Omelette. In step 5, replace the onions with the blanched asparagus and replace the cheddar cheese with Gruyère cheese. Proceed with the recipe.