Easy 2-Egg Omelette Recipe

2014-10-03
  • Yield : 1
  • Servings : 1
  • Prep Time : 5m
  • Cook Time : 5m
  • Ready In : 10m

Whether you spell it omelette or omelet, versatile omelettes are another way of cooking beaten eggs, and you can prepare this easy 2-egg omelette recipe dozens of ways.

Omelette cooking times take about twice as long as making scrambled eggs, but it is worth the extra effort to enjoy a delicious omelette for breakfast, lunch, or dinner.

This omelette recipe uses 2 large eggs cooked in an 8″ or 9″ skillet, but you can increase the number of eggs to three by using a 10″ skillet.

The slow cooking process allows you to cook two omelettes simultaneously using a second skillet so your family won’t have a long wait for their omelette.

Like cooking any egg recipe, it is import the egg mixture reaches 165°F (74°C) to kill any harmful bacteria. I use an infrared thermometer. Another option, with a little skill, is flipping the omelet after the eggs have set to cook the second side. Flipping isn’t necessary when cooking on medium low to low heat. You just need a little patience.

Fillings can be as simple as shredded cheese or a mixture or fruits, vegetables, seafood, or meats. There is no limit what you can use to fill your omelette.

Calories and nutrition values will vary based on the filling used. Fruit or vegetable filled omelets have less saturated fat and sodium than cheese or ham and cheese omelettes.

Ingredients

  • 2 large eggs, beaten
  • 1-2 tablespoons (15-30 ml) water or milk
  • 1 teaspoons (5 g) butter
  • 1 oz. (28 g) Cheddar, Swiss or other cheese, shredded
  • Suggested Filling Ingredients
  • Sliced Proscuitto
  • Diced or thin sliced Ham
  • Steamed or Roasted Asparagus
  • Sautéed Diced Vegetables
  • Sliced Fruit
  • Canadian Bacon or Cooked Bacon

Method of Preparation

Step 1

In a medium bowl, vigorously beat eggs and water using a fork or whisk about 1 minute to incorporate as much air as possible.

Step 2

Melt butter in an 8 or 9 inch non-stick skillet over medium heat. When butter begins to sizzle, add eggs and reduce heat to medium low or low. Cook, without stirring, until eggs are set around the edge and begins to bubble.

Step 3

Using a rubber spatula, tilt the skillet while moving the egg towards the middle of the skillet allowing the liquid egg to contact the skillet. Repeat, working around the side of the skillet until most of the egg is firm. You can also use the spatula to move the liquid egg towards the edges.

Step 4

After all the egg has set, add cheese to one half of the egg and carefully fold the other half over the top using the spatula. Cook about 1 minute to melt the cheese. Carefully turn the omelette over, if desired, for more even cooking. Serve immediately.

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Nutritional Info

This information is per serving.

  • Calories

    300
  • Calories from Fat

    175
  • Total Fat

    22g
  • Saturated Fat

    8g
  • Trans Fat

    0g
  • Cholesterol

    455mg
  • Sodium

    320mg
  • Carbohydrates

    2g
  • Dietary Fiber

    0g
  • Sugar

    1g
  • Protein

    19g
  • Serving Size:

    1 cheese omelet