Basics: How to Make a Basic Omelette

Learn how to make the simplest omelette

In our Basics series, we tackle the simple kitchen tasks; no job is so small that it doesn’t deserve to be done perfectly.

We love a traditional French rolled omelette, but our absolute favorite way to make them—and the easiest—is a simple half-fold. Just barely beating the eggs makes for contrasting textures and flavors—rich, soft yolks mingle with firmer whites—and folding and sliding it right onto the plate saves you the threat of a mangled flip. Some other omelette advice:

A nonstick pan with a little bit of butter will help ensure a seamless pan-to-plate transition.
Since egg whites firm up before the yolks, add toppings once the whites have just set to ensure that the omelette doesn't end up overcooked.
Have your toppings ready to go before you start cooking so you can throw them in at just the right time.