Easy 2-Egg Omelette Recipe

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