How to Make an Omelette

A good omelette does not need to look perfect. Once you know the basic method, you can change the fillings without learning a new way to cook each time. A slightly messy omelette you make regularly is more useful than a perfect one you stop making.

Before You Start

A 20–24 cm non-stick frying pan works well for a two- or three-egg omelette. Have a spatula ready, along with a teaspoon of olive oil or butter.

Prepare your fillings before you heat the pan. Chop, slice or grate what you need, and cook ingredients that need cooking. Omelettes cook quickly, so it helps to have everything within reach.

Beat two or three eggs with a little salt and pepper. Add herbs or a small splash of milk or cream if you like.

The Classic Folded Method


  1. Cook any fillings that need cooking, then take them out of the pan.

  2. Add the oil or butter and pour in the beaten eggs over medium heat.

  3. Let the eggs begin to set. Gently draw the set edges towards the centre, tilting the pan so uncooked egg can flow into the gaps.

  4. When the base is set and the top is still slightly soft, put the fillings over one half.

  5. Fold the other half over the filling and cook briefly until the egg is set to your liking.

The Rustic, All-in-One Method


  1. Cook any raw fillings that need cooking in the pan.

  2. Pour in the beaten eggs and let them begin to set.

  3. Gently stir or lift the egg so the fillings are distributed through the omelette and uncooked egg can reach the pan.

  4. Continue cooking until the egg is set to your liking. Serve it straight from the pan; there is no need to fold it.

Some Omelette Lean recipes mix the two methods: the filling begins in the pan, then the omelette is folded at the end. Follow the steps on the recipe page, or use the method that works best for you.

If It Doesn’t Go Quite to Plan

The outside cooks too quickly: Turn down the heat. Medium or slightly lower gives you more time to move the egg before it sets.

The filling makes folding difficult: Use a little less filling, try a larger pan or make it rustic instead.

It tastes a little flat: Season the eggs and fillings. Black pepper, fresh herbs, lemon, mustard, chilli flakes or a little mature cheese can make a simple combination more interesting.

The aim is an omelette you enjoy making regularly. A slightly untidy one is absolutely fine.