Britney Spears’ omelette channels big scrambled eggs vibes

Oh baby, baby, how was she supposed to know? Britney Spears recently shared her attempt at making an omelette. Delicious food director Lucy Nunes dissects what went wrong with the dish.

Oh baby, baby, how was she supposed to know?

Our low-rise queen Britney Spears has shared her favourite way to make an omelette in an Instagram reel, expressing her lament that restaurants don’t serve bell peppers – capsicums – with their eggs. To drive it home, Spears has harnessed every ounce of chaotic energy to give us a little tutorial.

You need oil to avoid eggs sticking to a pan.

Stating the obvious here but we know nothing of recording countless pop tunes, selling out years-long residencies or battling it out with questionable family members the way this legend has. What we do know, however, is how to make an omelette. Britney, if you’re reading, our food director Lucy Nunes has a few pointers.

“My first thought is that this looks like scrambled eggs and not an omelette. She’s fast but the way she goes about cutting the vegetables seems complicated. I would halve the capsicum and then slice the cheek, then cut the slices in one go into smaller chunks. The same with the tomato.”

Related story: 29 omelette recipes that are so much more than just eggs

Measuring salt in your palm before adding to the dish is smart - you can always add more but you can’t take away.

“The eggs – instead of cracking them directly into the pan, our team prefers to whisk them separately into a bowl for a fluffy and consistent batch.

“With her method the eggs are fully cooked and you are not getting that yummy runny omelette or even scrambled eggs that I love. I whisk my eggs before an omelette and scrambled eggs. It just means they cook more evenly. You have more control.”

Britney Spears made this omelette - it looks like scrambled eggs.

“The tomato – we see that you have seasoned the board before dicing your tomato. That’s great! And measuring salt in your palm before adding to the dish is smart, remember you can always add more but you can’t take away. However, let’s make a point next time to remove any stickers before we start cutting.

Instead of cracking eggs directly into the pan, our whisk them separately into a bowl for a fluffy and consistent batch.

“Cooking veg is personal. Here the capsicum has no time to cook so it will be very crunchy. But that can be how she likes it. If you cooked it first, you could get some caramelisation happening which would make them even sweeter, which she seems to like. But they wouldn’t be crunchy and have that raw, fresh capsicum taste.

“Finally, we noticed that quite a bit of the egg mix has stuck onto your pan. That’s ok, it’s an easy fix!

“You need oil to avoid eggs sticking to a pan. No way around that. Even just a quick spray on a non-stick pan if you want to avoid oil or butter.”

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Originally published as Britney Spears’ omelette channels big scrambled eggs vibes