How to make the perfect three-egg omelette | taste recipe

Everyone says they can make an omelette, but how well? This step-by-step recipe from taste.com.au can be easily adapted with the filling of your choice.

Mastering the art of cooking an omelette means you’ll never be stuck for an easy breakfast, lunch or dinner again.

This step-by-step, three-egg omelette recipe can be easily adapted with the filling of your choice.

Top tips for cooking the perfect omelette

• Use the freshest eggs you can find.

• Use a well-seasoned cast iron frying pan or a non-stick pan.

• To ensure the right thickness, use a 20cm for a three-egg omelette (serves 1) up to 28cm for eight eggs (serves 2-3).

• When the egg is just set but still soft, scatter over your favourite fillings.

Ingredients

3 eggs

20g butter

Allergens: Recipe contains eggs, and may contain milk and lactose.

Method

Step 1

Lightly beat eggs with a whisk or fork until just combined. Season with salt and pepper.

Making the perfect omelette can be done in three steps.

Step 2

Heat butter in a 20cm non-stick frying pan over medium-high heat. When it starts to foam, add egg and shake pan to distribute, gently stirring with a spatula or wooden spoon. As egg begins to cook at the edges, use the spatula to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

Step 3

After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid – it will keep cooking once it’s removed from the heat.) Add fillings down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down. Sprinkle with grated cheese or parmesan if using and serve immediately.

More egg recipes:

Green eggs and salmon

Healthy fried rice with egg

Bacon and egg cob pie

For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.