Classic Omelette

Here’s how to make an omelette using the classic French technique for a golden exterior and soft, creamy interior! This simple recipe cooks in just 30 seconds.

Cooking an omelette always intimidated me, until I discovered Julia Child’s technique. In her old black-and-white cooking shows, she assured me that anyone could cook an omelette as long as you had “the courage of your convictions.”

Turns out, she was right! I practiced her method and now I can say, this omelette really is my perfect egg recipe: with a golden exterior, soft interior, and loads of savory flavor. The secret is just understanding the timing and having faith in the process!

Ingredients & Equipment

You’ll just need a few specific ingredients and equipment before you start. Here’s what you’ll need to make the best classic omelette:

The Right Pan

I like to use an 8- or 10-inch skillet for omelettes. These sizes create just the right thickness: don’t go larger or your omelette will be too thin and difficult to roll.

In terms of surface, I like to use a stainless steel or cast iron skillet: you just have to preheat the pan for 2 to 3 minutes to prevent sticking. You can also use a non-stick pan, but I have been leaning away from non-stick for health reasons: non-stick is very easy to use with a nylon spatula.

Ingredients

Eggs: The recipe below is for one serving. It cooks in just 30 seconds, so you can make them to order.
Water: Water helps to give a lighter and more tender texture to the eggs.
Butter: I prefer cooking eggs in butter: it adds a nutty, savory flavor and turns it a lovely golden brown color.
Shredded cheese (optional): Cheese adds even more flavor: we like it with a mix of cheddar and Parmesan for the best nuance in flavor.
Other filling ingredients: There are lots more filling ideas! See below.

French omelette vs American omelette

There are two main styles of omelette: French and American. I prefer French, because the eggs are a little softer and more flavorful:

French omelette: A French omelette is pale yellow on the outside, with a slightly runny center. The eggs are cooked a shorter amount of time by shaking the pan, and then the omelette is rolled up into a cylinder.
American omelette: An American omelette is golden brown and a little crispy on the outside, and the eggs are cooked longer than the French style. It’s served folded in half over the toppings that are on the inside.

Can you turn this French omelette recipe into an American one? Yes! Pour the eggs into the pan and let them for 1 to 1 ½ minutes without touching them. Then turn the heat to low, add cheese, and fold it in half over itself. The top should be golden brown.

How to Make a Perfect Omelette

Let’s talk about the basic concept for how to make an omelette before you scroll down to the recipe below. Keep in mind, an omelette cooks in just 30 seconds. So make sure to read through the entire process before starting. The basic process is:

Preheat the pan if using stainless steel or cast iron.
Melt the butter over medium high heat.
Add the eggs and cook just until a skin forms, about 10 to 15 seconds.
Add the fillings, then start to shake the pan to roll the eggs up and over the cheese. Cook another 10 to 15 seconds where the outside is pale golden and the interior is soft and creamy. Roll it out onto a plate and you’re done.

Creative Filling Ideas

Take a bite and this omelette is savory with a creamy interior and the salty zing of cheese. I promise: it will wow anyone you make it for! Want to step it up even more? There are so many different types of omelette fillings. Just make sure to cook the ingredients in advance. Here are some ideas to play with:

Sauteed mushrooms: Try these Sauteed Mushrooms with Herbs.
Ham and cheese: Try it with cheddar or Swiss.
Sauteed peppers: Add Sauteed Peppers, diced make an easy filling.
Tomatoes: Add a handful of diced raw tomatoes or even better, blistered tomatoes.
Goat cheese: This soft cheese adds even more creaminess; go to Goat Cheese Omelette.
Sauteed greens: Try it with Sauteed Spinach, Sauteed Kale or Sauteed Rainbow Chard.
Artichoke hearts: Or go for a spinach artichoke filling.
Prosciutto or pancetta: Add cured ham or pancetta for a savory zing.
Smoked salmon: Try smoked salmon, feta and dill; go to Smoked Salmon Omelette.

What to Serve with an Omelette

The best part about an omelette? As Julia Child would say: you can serve it for any meal! That’s right: the omelette recipe works for breakfast, brunch, an elegant lunch, or a simple dinner. In fact, there’s a whole Julia Child episode about making them for a dinner party with different toppings for everyone! To round out the meal, here are some ideas for side dishes:

Green salad: A simple arugula salad is perfect, or try fennel orange salad, asparagus salad, or celery salad
Potatoes: Add pan fried potatoes or oven hash browns
Beans: Add elegant white beans or borlotti beans
Lentil salad: Add lentil salad with feta or French lentil salad for a French flair
Sauteed or roasted vegetables: Add baked asparagus with Parmesan, ultimate sauteed vegetables, or epic roasted broccoli.
Bread: Add sourdough bread, no knead bread, or better yet: a classic French baguette.

Dietary Notes

This omelette recipe is vegetarian and gluten-free.

Frequently Asked Questions

Why add water to an omelette?

Adding water to eggs creates a smoother, more cohesive mixture and helps the eggs cook evenly. I’ve tested omelettes with and without it, and the water definitely produces a lighter, more tender texture. Just stick to the small amount in the recipe: too much water will dilute the flavor.

How do you keep an omelette from sticking?

Using a nonstick skillet is crucial, along with proper butter coverage. Make sure your butter is foamy and fully coating the pan before adding the eggs. I also ensure the pan is properly heated to medium-high before starting—if it’s not hot enough, the eggs will stick.

What’s the best cheese for omelettes?

I prefer a combination of sharp cheddar and Parmesan for depth of flavor. Cheddar provides richness while Parmesan adds a salty, nutty complexity. You can also use Gruyère, Swiss, goat cheese, and feta. Choose cheese that melts easily and complements your other fillings.

Can you make an omelette without butter?

While you can use oil or cooking spray, I strongly recommend butter for the best flavor. Butter adds a nutty, savory quality and creates that gorgeous golden exterior that olive oil or vegetable oil simply can’t replicate. If you need a dairy-free option, try vegan butter.

How do you know when an omelette is done?

Your omelette is ready when the exterior is pale golden and the interior is still slightly soft and creamy: this happens after about 30 seconds total cooking time. The eggs should jiggle slightly when you shake the pan but not appear wet or runny on top. If you’re serving to children or prefer fully-cooked eggs, cook for an additional 5-10 seconds.

Why is my omelette rubbery?

Rubbery omelettes result from overcooking or cooking at too high heat for too long. The key is quick cooking at the right temperature: medium-high heat for just 30 seconds total. I also whisk the eggs vigorously to incorporate air, which helps create tender texture.