The Kitchn: This is the only way I’ll ever cook an omelet

There are many amazing breakfast recipes out there, but nothing can get me out of bed on a lazy weekend like an omelet stuffed with melty cheese and herbs. This classic dish is so easy that it can be made before you’ve even had your first cup of coffee (omelets also make an ideal breakfast-for-dinner!).

Plus, omelets go great with side dishes like sheet-pan home fries, a fresh berry fruit salad, and, of course, crisp, oven-cooked bacon. Before you run to get that carton of eggs, here are a few tips for omelet perfection.

What’s the difference between French omelets and American omelets?

Unlike the somewhat fussy tri-fold French omelet I stressed out over perfecting in cooking school, American diner-style omelets — what we typically simply just call an “omelet” in the U.S. — are simple. Here are the key differences between them:

Tips for making a great omelet

Best omelet fillings

You can make a great minimalist omelet without filling, but fillings are half the fun. Just make sure you have them prepped before eggs hit the pan. Remember: Omelets cook (and overcook) quickly and wait for no one.

How to make an omelet

How to tell when an omelet is done

The omelet is done when the cheese is just melted and the eggs look just set or a little bit wet. Keep in mind that eggs cook quickly and will continue to cook after you slide the omelet out of the pan.

I always err on the side of a little underdone so that the interior is still moist and creamy. If you’re firmly in the well-done egg camp, cook the omelet a little longer at this stage; just keep in mind that the longer the eggs cook, the tougher they will become.

How to Make an Omelet

Makes 1 omelet

2 or 3 large eggs

1/4 teaspoon kosher salt

1 pinch black pepper

2 teaspoons butter

Optional 1/2 cup of desired fillings

Chopped fresh chives or basil, for garnish

1. Crack 2 or 3 large eggs into a bowl. Add 1/4 teaspoon kosher salt and 1 pinch black pepper and whisk with a fork until the eggs are well blended but not frothy.

2. Heat a 6- to-8-inch nonstick pan over medium heat until hot, about 2 minutes. Add 2 teaspoons butter and swirl to coat the bottom and sides of the pan.

3. Add the eggs and cook, gently moving the egg around constantly with a flexible, heat-resistant rubber spatula, until curds just begin to form, at least 5 seconds.

4. While stirring, swirl the pan slightly to encourage the uncooked egg to settle evenly on the bottom of the hot pan, patting down any large clumps with the spatula. Gently push down any bits of cooked egg that are stuck to the sides of the pan. Cook without stirring until the bottom is starting to set but the top is still runny, 1 to 2 minutes.

5. Reduce the heat to low. Top one side of the omelet with desired fillings (about 1/2 cup total). Cover the pan with a tight-fitting lid (ideally a domed glass lid so that you can monitor the cooking without lifting the lid), and cook until the top is just set but still a bit creamy, at least 1 to 2 minutes more.

6. Uncover the pan and use the rubber spatula to loosen the edges and bottom from the pan. Slide the spatula underneath the side of the omelet without the filling and carefully fold it over the filling. You may need to gently press the top of the folded omelet for a few seconds to secure it.

7. Carefully slide the omelet out of the pan and onto a plate. Sprinkle with chopped fresh herbs, such as chives or basil.

(Ivy Manning is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)