Classic Omelette Recipe (Base Recipe)
Category: Main Courses
Servings: 1
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
The omelette, a versatile and simple dish, is a classic favorite that can be enjoyed for breakfast, lunch, or dinner. Whether you’re seeking a light meal or a hearty, protein-packed start to the day, this basic omelette recipe serves as the perfect foundation for any variations you might want to try. It’s quick to prepare, requiring only a few basic ingredients that most home cooks have on hand. Add your choice of fillings, like vegetables, cheese, or meats, to customize it to your liking!
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 2 |
| Whole milk | 30g |
| Salt | to taste |
| Extra virgin olive oil | 15g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 12g |
| Carbohydrates | 1g |
| Fats | 14g |
| Fiber | 0g |
| Cholesterol | 370mg |
Instructions
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Prepare the Eggs: Begin by cracking the eggs into a medium-sized bowl. Add the whole milk and a pinch of salt.
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Whisk the Mixture: Using a whisk or a fork, beat the eggs and milk together until the mixture is smooth and well-combined. You’ll know it’s ready when the liquid flows smoothly from the whisk, forming a thin, even stream. This ensures the eggs are properly aerated and will cook to a fluffy texture.
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Heat the Pan: Place a non-stick frying pan or skillet over medium heat and add the extra virgin olive oil. Allow the oil to warm up, making sure it’s evenly spread across the bottom of the pan.
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Cook the Omelette: Once the oil is hot but not smoking, pour the egg mixture into the pan. If the oil seems too hot and you notice the edges cooking too quickly, remove the pan from the heat for a few seconds to adjust the temperature, then return it to the stove. You can gently rotate the pan to ensure the eggs cook evenly across the surface, preventing any section from cooking too fast.
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Watch for the Right Texture: As the omelette begins to cook, keep an eye on the surface. The omelette is ready to be flipped or folded when the top is still slightly runny (bavosa in Italian) while the edges have set. Lift the edges with a spatula to check that the bottom has a lovely golden-brown color.
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Final Cooking: Once the omelette is golden underneath, allow it to cook for just a few more seconds. At this stage, the omelette should still be tender but fully cooked. If desired, you can fold the omelette in half for a neat presentation or serve it flat.
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Serving: Slide the omelette onto a plate, and serve it immediately while it’s still hot. You can enjoy it as-is for a light meal or pair it with seasonal vegetables, cheese, or a sprinkle of herbs. For a heartier version, crispy bacon or sautéed mushrooms are excellent additions.
Pro Tips:
- The secret to a perfectly cooked omelette is in the gentle heat—too high and the eggs will become rubbery. Medium heat allows for a soft, custardy texture.
- For added flavor, experiment with fillings such as sautéed spinach, mushrooms, ham, or cheese. The possibilities are endless!
- If you’re looking for a heartier meal, serve the omelette alongside a fresh salad or toasted bread.
Whether you prefer a simple, no-frills omelette or one packed with savory fillings, this base recipe will become your go-to for a quick and satisfying meal. Its versatility allows for endless variations, so feel free to get creative and add your favorite ingredients to make it uniquely yours!
