How to Make the Perfect Omelet

There’s a saying that the way to a man’s heart is through his stomach. I don’t know about you, but I think this works for a man OR a woman’s heart. For years, my father has made my mother breakfast in bed every Saturday morning. Talk about romantic!

With Valentine’s Day this Sunday, if you need some tips on how to make your sweetheart the perfect omelet, check out these simple steps. If you’re more of a scrambled egg type, see my notes at the bottom. Full hearts and full bellies, everyone!

~ Theresa

What you need:



  • 2 eggs
  • splash of milk
  • splash of water
  • splash of lemon juice
  • salt and pepper, to taste
  • butter for the pan
  • ¼ c. shredded cheese
  • Additional fillings, optional: diced peppers, diced ham, diced tomato, diced onion (your choice!)


  • mixing bowl
  • small non-stick skillet

Time: 5-10 minutes

Freezeable: No

Serves: Makes 1 omelet

Multiplying the recipe: You could multiply the egg mixture or the filling ingredients, but each omelet should be cooked on its own pan.


If using uncooked vegetables for a filling, sauté them briefly in a small saucepan to soften. If using meat for a filling, make sure that it is fully cooked. Set fillings aside.

Combine eggs, milk, water, lemon juice, salt, and pepper in a small bowl. Whisk lightly with a fork. Heat a nonstick pan on medium-low. Add a slab of butter. Swirl the pan to coat. Pour egg mixture onto the pan slowly.

The key to moist (and most importantly, not overdone) eggs is the low temperature and minimal stirring. Working from the outside of the pan, push in the side of the eggs as they begin to set. This will allow the uncooked eggs on top to fill in underneath and cook. Repeat this process until the eggs are almost completely set. Add the shredded cheese and any additional fillings to one side and fold the other half over. Continue cooking until the filling is warmed and/or the cheese is melted. Serve immediately.



This is the same process for making great scrambled eggs. Working from the outside of the pan, push in the side of the eggs as they begin to set, but instead of leaving a solid layer of egg on the pan, you can break up the eggs more as they begin to set. Remove the eggs from the pan when they are just set so that they do not overcook and dry out.

Scrambled Eggs

Scrambled Eggs

About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
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