Pages Navigation Menu

A New Way to Cook an Omelet

Hi friends! I hope you are all having a great week so far.  If you haven’t noticed lately all my recipes are about breakfast.  I’m a huge breakfast fan.  Don’t worry though, I’m working on some new dinner recipes that will be part of my menu plan and I can’t wait to share them with you in the next couple of weeks.

Today though, I wanted to share with you a simple and easy way to cook omelets.  A couple of years ago I watched Ina Garten show how to make an omelet.  Ever since then I’ve been making omelets that way but still found myself rouining the omelet or burning myself with eggs.  Until, a couple weeks ago I came up with this new way of making an omelet and thought to share it with you.

If your tired of trying to flip your omelet to have it end in disaster or burn yourself in the process, then I hope you’ll like this way too!

Simple Omelet
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 2 eggs
  • 1 tablespoon of half and half
  • pinch of salt
  • pinch of pepper
  • pinch of cayenne pepper (optional)
  • 1-2 teaspoons of olive oil
  1. In a small bowl, whisk eggs, half and half, salt, pepper and cayenne pepper.
  2. On low-medium heat, add 1-2 teaspoon of olive oil to an 8 inch fry pan
  3. Add egg mixture to pan
  4. Loosen edges as it cooks with spatula.
  5. While egg cooks, pre-heat a 10 in skillet with ½ tsp of olive oil.
  6. Once egg is mostly solid in form (Takes about 3 to 5 minutes), transfer by flipping upside into a larger pan.
  7. Cook for 1 to 2 minutes.
  8. Add desired ingredients to half of the omelet
  9. Fold egg over ingredients
  10. Transfer omelet to plate
  11. Serve warm.
Substitutions for half and half: 1 tablespoon of cream, milk or water. Ingredients for Omelet Filling (Optional): Spinach, Mushrooms, Tomato, Turkey Sausage, Avocado, Cheese

On low to medium heat, add one teaspoon of olive oil to an 8 in pan. (Keeping the heat on a lower temperature is the key to keeping it from over cooking on one side.) After egg mixture is made, pour into pan.  The oil should go to the edges of the egg mixture.  Loose edges as the egg cooks to keep it from sticking.

In a larger skillet add 1/2 tsp of oil to pan and heat on low-medium heat as well.

The egg should be mostly solid before transferring to the other pan. Here is what it should look like. This takes any where between 3 to 5 minutes.

Then, transfer the egg from the small pan to the large pan. Literally flip the small pan over quickly but gently and allow the other side to cook for about 1 minute in the larger pan.

Place desired ingredients evenly onto one side.  I pushed the ingredients over after I took the picture. :-) If the ingredients are to far over it will not fold right.

Fold egg over ingredients. Transfer onto the plate open side first.  This prevents it from opening back up. :)

And there you have it a new and simple way of making an omelet,

Bon Appetit

So friends, do you like omelets? What are your favorites to add to your omelet? 

* This post is linked to Women Living Well Wednesdays and Tasty Tuesday. 


Related Posts Plugin for WordPress, Blogger...


  1. What kind of pans are those? They look non-stick, but sturdy.

    • They are by Circulon. I really like them because they don’t stick and they are really affordable.
      I bought them on amazon. They are listed in my amazon store also. :-) Thanks for your comment Jora!


  1. On the Menu for July 23 | Simply My Kitchen - [...] Omelet, Potatoes and Strawberries [...]