Simplest Omelet

Makes: 2 servings

Time: 30 minutes

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Omelets are, of course, traditional breakfast and brunch dishes, but they also make a wonderful, fast dinner. This is a basic omelet, but it can be filled with almost anything. The variations range from classic (and usually simple) to a bit more complex; some are practically all-in-one meals. See “10 Ideas for Filling Omelets” (page 529).

  1. Beat together the eggs, milk if you’re using it, and some salt and pepper in a bowl. Have a clean plate ready near the stove.
  2. Put a skillet, preferably nonstick, over medium-high heat and wait a minute. Add 2 tablespoons of the butter; when it melts, swirl it around the pan until its foam subsides, then pour in the egg mixture. Cook, undisturbed, for about 30 seconds, then use a rubber spatula to push the edges of the eggs toward the center. As you do this, tip the pan to allow the uncooked eggs in the center to reach the edges.
  3. Continue this process until the omelet is mostly cooked but still quite runny in the center, about 3 minutes. You can cook until the center firms up, if you prefer, another minute or so.
  4. Hold the pan at a 45 degree angle so that half of the omelet slides onto the plate, then gently increase the angle of the pan over the plate, allowing the omelet in the pan to fold over onto the first half. Alternatively, you can fold the omelet into thirds (like a letter) using a large spatula, and then slide it out of the pan.
  5. Rub the top of the omelet with the remaining teaspoon butter and serve.

Cheese Omelet Use any grated, crumbled, or soft cheese: Add ½ to ¾ cup cheese to the eggs, in a line along the axis on which you will fold or roll, about a minute before finishing the omelet.

Spanish Omelet A classic combination of onions and tomatoes: Before cooking the omelet, cook 2 tablespoons chopped scallions or onion in 1 tablespoon butter in a small saucepan over medium heat for 30 seconds. Stir in 1 cup chopped tomato, cook for about 2 minutes, season with salt and pepper, and keep warm. Add the tomato mixture, with a sprinkle of smoked paprika if you like, to the eggs as in the preceding variation.

Paneer and Spinach Omelet, Indian Style Heat ¼ cup yogurt over medium-low heat and add 1 cup lightly packed baby spinach leaves, ½ teaspoon garam masala, and a sprinkle of salt and pepper; cook until the spinach is wilted. Add ½ cup paneer cheese cut into small cubes and the yogurt mixture to the eggs as in the first variation.

10 Ideas for Filling Omelets

You can fill an omelet with just about anything. Here are two lists, the first for more traditional fillings, the second for more substantial fillings that will make your omelet a self-contained meal.

Cooked fillings, like vegetables or grains, should be warm; raw fillings, like cheese, should be finely grated so they melt or heat up quickly. Mix and match any of the fillings, but keep the total quantity to about 1 cup unless otherwise noted.

  1. Grated cheese, virtually any kind. Figure about 2 tablespoons per egg. And adding some grated apple at the same time is surprisingly good, too.
  2. Chopped fresh herbs. Use 1 teaspoon stronger herbs like oregano, tarragon, or thyme or 1 tablespoon milder ones like parsley, chive, chervil, basil, or mint.
  3. Peeled, seeded, and chopped tomato, drained of excess moisture if necessary.
  4. Sautéed mushrooms, onions, spinach, or other cooked vegetables, chopped (about ½ cup).
  5. Refried beans, or any mashed, puréed, or whole beans, with cheese. Serve with salsa.
  6. Cooked grains like bulgur, quinoa, barley, kasha, wheat berries, or farro, with cooked mushrooms and 2 or 3 slices soft cheese like Brie, cream cheese, or any melting cheese.
  7. Chopped cooked asparagus and/or roasted red peppers (page 228) with artichoke hearts (drained marinated are fine), and goat cheese.
  8. Ricotta mixed with chopped fresh herbs or Pesto (page 634) or any of the variations.
  9. Cooked spinach or other greens like kale, chard, or collards (squeezed of excess water), with cubed smoked tofu.
  10. Roasted corn (see page 195) sautéed with scallions or sliced onion and fresh chiles, with crumbled queso fresco.