How to Make a Perfect Omelet

Whether it's cracking a few eggs to make a plain omelet or dicing up ingredients to make succulent filled omelets, the process is the same. One of the great things about omelets is that they can be made with a variety of ingredients from meats to vegetables, cheese to sauces, so making the perfect omelet is easy.

Prepare Omelet Ingredients

Eggs are eggs, whether brown or white eggs, large or small, so what really makes an omelet perfect is choosing the right ingredients. These will vary with the eater's tastes, but almost anything goes for omelet filler.

Some common omelet ingredients include:

• Ham
• Cheese (any variety)
• Onions
• Tomatoes
• Chives
• Meat (hamburger, sausage, pepperoni, steak, lox, etc.)
• Dice potatoes
• Rotel
• Any other meat or vegetable desired

Omelet filler ingredients should be diced or chopped into small pieces. If they require coking, it's best to cook them before using them as omelet filler.

The Omelet Pan

There are omelet pans made specifically for preparing omelets, with two compartments and a hinge, so eggs can be inserted in one side, filler ingredients in the other, and then placed on the stove. When the ingredients are hot, the pan can be closed and cooked on one side, flipped and cooked on the other.

Special pans, however, are not necessary to make an omelet. Any non-stick pan will do. Even with non-stick coating, a little oil on the bottom of the pan can help an omelet turn out perfectly without sticking or burning the bottom.

The Cooking Oil

The cooking oil for preparing an omelet is important for making the omelet perfect. Butter burns and margarine separates so cooking oil is the best choice. Olive oil is a favorite, but canola, corn, vegetable or any other cooking oil is acceptable.

The lighter the oil, the better for cooking an omelet. Heavier oils overpower the flavor of the eggs and the filler ingredients. A small spoonful of oil is all that's required. The oil can be heated prior to adding the ingredients, and then swished around to ensure it evenly coats the bottom of the pan.

Prepare to Cook the Omelet

Once the oil has heated and coated the bottom of the pan, turn the heat to medium or a medium flame. If the flame or temperature is too high, it can scorch the pan or burn the eggs before they are fully cooked through. The oil is he right temperature when a drop of water dropped into it sizzles in the pan.

The standard omelet is three medium or large eggs or four medium or large egg whites. Crack into a bowl and break the yolks. Add a splash of milk (use water if dairy products are not desirable) and then whisk the milk and eggs together until a pale yellow color (or until slightly frothy if using egg whites). Salt and pepper, add dashes of any other favorite spices, such as: garlic, paprika, cayenne pepper, white pepper, basil, etc. Slowly whisk spices into the mix.

Whether using a non-stick pan or omelet pan, the next step is to add the egg mixture to the heated oil and pan. Pour the eggs slowly into the pan, letting them whiten and slightly cook while pouring so they keep a shape.

The filler ingredients can be added in the other side of the pan for an omelet pan or on top of the eggs for a regular pan. Let the eggs cook until they are firm on the bottom and begin to cook on the sides. Now the omelet can be turned over so it can cook on the other side. If it's firm enough on the bottom, a simple flip of the spatula or close the omelet pan lid and turn will do the trick. Cook until the other side is firm and done.

Omelet Toppings and Serving

Fresh omelets can be topped with sauces and flavors, including fresh ground pepper, sour cream, salsa or parsley and cilantro. Red pepper flakes are good and some people like jalapeno peppers for a spicier omelet kick. The choices are limitless, depending on flavor and tastes, but there's not much that won't mix well with the versatile omelet.

For a well-balanced breakfast, simply add a glass of juice, some toast, and a cup of coffee. Omelets are tasty and good for breakfast or brunch or even a quick dinner because they are so easy to prepare and cook and turn out perfectly without much effort.