Omelette Recipe

There’s something magical about a well-made omelette. It’s simple, fast, and yet feels incredibly fancy—like you’re about to sit down in a little Parisian café with a side of espresso and a smug smile. This recipe nails that perfect combo of fluffy, golden eggs and savory fillings that make breakfast (or lunch... or dinner) feel like a moment.

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Ingredients (serves 1):

Large eggs – 3

Milk or cream – 1 tbsp (15ml)

Salt – 1/4 tsp

Black pepper – a pinch

Butter – 1 tbsp (15g)

Shredded cheese (cheddar, gruyère, or your fave) – 30g

Optional fillings: sautéed mushrooms, spinach, diced ham, bell peppers, herbs

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Step-by-Step Instructions:

1. Prep your fillings (5 minutes):

If using vegetables or meats, sauté them ahead of time until tender and set aside.

2. Beat the eggs (1 minute):

Crack the eggs into a bowl, add milk or cream, salt, and pepper. Beat with a fork or whisk until fully combined and slightly frothy.

3. Cook the eggs (3–4 minutes):

Heat a nonstick skillet over medium heat. Melt the butter, swirling to coat the pan. Pour in the eggs and swirl them gently. As they start to set, use a spatula to push the edges toward the center, letting uncooked egg flow to the edges.

4. Add fillings & fold (1–2 minutes):

When the eggs are mostly set but still slightly soft on top, sprinkle your cheese and fillings over one side. Fold the omelette gently in half and cook for another 30–60 seconds.

5. Serve:

Slide it onto a plate, garnish with fresh herbs if you're feeling fancy, and enjoy immediately.

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Pro Tip:

Use low to medium heat—too hot and you’ll brown or overcook the eggs. The goal is soft, custardy texture, not rubbery sadness.