How to Cook the Perfect Omelette

The best ingredients to add to an omelette vary depending on personal preference, but common fillings include cheese, herbs, vegetables, cooked meat, and mushrooms. There is no shortage of flavour combinations from the western omelette to the classic three-cheese omelette, but one of the best things about making omelettes is that it’s a perfect foil for your tastes, whether you prefer a classic combo or something more adventurous.

For more delicious ideas, check out our omelette section.

The word “omelette” can barely contain all the different types of egg dishes it signifies. The classic diner omelette is the most common in Canada, where a variety of ingredients fill a folded over cooked egg. A French omelette is cooked slower and rolled into an elongated football shape so that the outside is soft and delicate, while the inside is just loosely set. A Spanish Omelette, or “tortilla” in Spanish, is similar to a frittata made with cooked potato. Chipsi Mayai, made with French fries, is a popular street food in Tanzania, and is very similar to a Spanish Omelette.

Combine that with all of the different ingredients you can use to make each style your own, and there’s a nearly infinite variety of dishes you can make.

The best way to cook an omelette is in a non-stick pan, over medium heat. Add a small amount of butter or oil to the pan, and then pour in the egg mixture. Use a spatula to gently lift the edges of the omelette and allow the uncooked eggs to flow underneath, until the omelette is mostly set but still a little runny on top. Then add your desired fillings and fold the omelette in half or roll it up.

For more details, check out our Classic Omelette recipe.

You can make many styles of omelette in the oven. This method is great for making a large, crowd-pleasing omelette for a brunch or other gathering. The key to this method is choosing the right type of omelette to make. Because of the high heat of the oven, heartier applications like our Puffy Omelette, a Spanish Omelette, or a Frittata stand up best. For things like a French Omelette, or anything more delicate, you’re better off with the stovetop.

Omelettes should be cooked in the medium-low range on the stovetop. The temperature you cook an omelette on will depend on the heat of your stove and the type of pan you are using, but a medium heat is usually appropriate. The goal is to cook the omelette slowly, so that it sets properly and becomes fluffy.

Folding an omelette is a simple process. To fold an omelette, first add your desired fillings to one half of the omelette. Then, use a spatula to gently fold the other half of the omelette over the fillings, forming a half-moon shape. Alternatively, you can roll up the omelette from one end to the other. With a good non-stick pan and a little practice, you should have no trouble.

Yes, you can make an omelette without using a pan. One method is to use a microwave-safe dish to cook the eggs in the microwave. Another option is to make a frittata, which is similar to an omelette but baked in the oven. By definition, frittatas involve the eggs being mixed in with the other ingredients (veggies, cheese, meat), rather than folded in the centre like an omelette.

A French omelette is a simple omelette made with eggs, salt, and sometimes herbs or soft cheese. The eggs are beaten and then cooked in a pan until just set with no browning, and a filling added, if desired. The omelette is then rolled to create a delicate, soft, and creamy texture. A classic omelette is similar, but often slightly browned and filled with ingredients like cheese, herbs, and vegetables, and may be folded or rolled up.