Below you will learn how to make a restaurant style omelette. This recipe is for a western omelette.

I learned this technique from a chef when I was about 15 years old. I have used this technique/recipe ever since. It always makes a delicious-tasting omelette that is fluffy and not over or under cooked.

Supply List for Making a Restaurant Style Omelette

frying pan

spatula

2 mixing bowls (my favorite ones)

whisk

cutting board

knife

Ingredients for Making 1 Restaurant Style Omelette

3 eggs

1 1/2 tablespoon butter (or you can use cooking spray)

pinch of salt or a few shakes of a shaker

pinch of pepper or a few shakes of a shaker

1/2 C shredded cheese

The fixings you prefer. Choose a few that would combine well. For This omelette I used ham, onion, olives, avocado, and cheese. It was delicious! I also like spinach, ham, mushroom, onion, tomato and swiss cheese omelettes. You can go with any combination you like.

ham, chopped (1/4 C), bacon chopped (1/4 C), spinach raw, washed (1/2 C), raw onion diced (2 Tablespoons diced), olives diced (1/4 C), tomato diced (1/4 C), red pepper, diced (1/4 C), green pepper, diced (1/4 C), mushroom chopped (1/4 C), avocado chopped (1/4 C), jalapeño, minced (personal preference on how much to use. If you don’t know I would probably start with an 1/8 teaspoon), any other fixings you want to add.

Toppings or to serve on the side (if desired):

salsa, ketchup, sour cream, guacamole, tabasco, etc.

Directions for how to make a Restaurant Style Omelette

1- Heat a frying pan on medium-high and add a dab of butter or spray with cooking spray. Fry any of the following: onions, ham, bacon, red and green peppers, spinach, mushrooms, and jalapeños. Set the fried mixture on a plate and add the other fixings to it such as tomatoes, olives, avocado, etc. Do not add the cheese yet.

Personal preference: I don’t like to fry avocado, tomatoes, and olives, as they tend to fall apart and change flavor but that’s just me.

2- Separate the egg yolks and egg whites into two mixing bowls. One mixing bowl for the yolks and the other bowl for the egg whites.

3-Stir the egg yolks until smooth.

4-Whisk the egg whites until they are foamy and have fluffed up with air.

5-Fold the egg yolks into the egg whites with a spoon or spatula.

6- Put a tablespoon of butter into the frying pan and turn it on to medium low heat. Wait until the butter has melted and foams a little. Spread the butter over the frying pan. You can use cooking spray liberally if desired.

7- Pour in the eggs and let them settle. Sprinkle eggs with salt and pepper.

8- Add the frying pan lid and allow the eggs to cook on medium-low heat for a minute or less.

9- Add the fixings to one side of the omelette and sprinkle the fixings with cheese if desired.

10-Cook the omelette with the lid on it on medium-low heat until the top of the eggs starts to solidify/cook (about one minute).

11-Take a spatula and carefully fold the side without fixings on to the side with fixings. Sprinkle cheese on top. Place a lid over the omelette and cook for another minute or two until the cheese has melted and the eggs have cooked.

It is important that you cook omelettes on a medium-low temperature. On a stove top with numbers cook the omelette at about a 3 or 4. This is so the eggs do not burn. Properly cooked omelettes should have little to no browning.

12- When the omelette has cooked (and take care not to overcook/burn the omelette) take the spatula and run it under the omelette to free it from the stick of the pan.

Lift the frying pan and at an angle—tilting it over a dinner plate, slide the omelette off the frying pan and onto the plate.

Serve with salsa, sour cream, guacamole, ketchup, tabasco or any other toppings you desire.

That is how to make a restaurant style omelette.

If you try this recipe for out, let me know how it goes!

How to Make a Restaurant Style Omelette

A delicious-tasting omelette that is fluffy and not over or under cooked.

Ingredients

3 eggs
1 1/2 tablespoon butter (or you can use cooking spray)
pinch of salt or a few shakes of a shaker
pinch of pepper or a few shakes of a shaker
1/2 C shredded cheese
The fixings you prefer. Choose a few that would combine well for this omelette below I used ham, onion, olives, avocado, and cheese. It was delicious! I also like spinach, ham, mushroom, onion, tomato, and swiss cheese omelettes. You can go with any combination you like.
ham, chopped (1/4 C), bacon chopped (1/4 C), spinach raw, washed (1/2 C), raw onion diced (2 Tablespoons diced), olives diced (1/4 C), tomato diced (1/4 C), red pepper, diced (1/4 C), green pepper, diced (1/4 C), mushroom chopped (1/4 C), avocado chopped (1/4 C), jalapeño, minced (personal preference on how much to use but I would probably start with 1/8 teaspoon), any other fixings you want to add.

Instructions

Heat a frying pan on medium-high and add a dab of butter. Fry any of the following: onions, ham, bacon, red and green peppers, spinach, mushrooms, and jalapeños. Set the fried mixture on a plate and add the other fixings to it such as tomatoes, olives, avocado, etc. Do not add the cheese yet.
Separate the egg yolks and egg whites into two mixing bowls. One mixing bowl for the yolks and the other bowl for the egg whites.
Stir the egg yolks until smooth.
Whisk the egg whites until they are foamy and have fluffed up with air.
Fold the egg yolks into the egg whites with a spoon or spatula.
Put a tablespoon of butter into the frying pan and turn it on to medium low heat. Wait until the butter has melted and foams a little. Spread the butter over the frying pan.
Pour in the eggs and let them settle. Sprinkle eggs with salt and pepper.
Add the frying pan lid and allow the eggs to cook on medium-low heat for a minute or less.
Add the fixings to one side of the omelette and sprinkle the fixings with cheese if desired.
Cook the omelette with the lid on it on medium-low heat until the top of the eggs starts to solidify/cook (about one minute).
Take a spatula and carefully fold the side without fixings on to the side with fixings. Sprinkle cheese on top. Place a lid over the omelette and cook for another minute or two until the cheese has melted and the eggs have cooked.
When the omelette has cooked (and take care not to overcook/burn the omelette) take the spatula and run it under the omelette to free it from the stick of the pan. Lift the frying pan and at an angle tilting it over a dinner plate, slide the omelette off the frying pan and onto the plate.