If you’ve ever had an omelette in a restaurant, you’ll know that for some reason, whenever you try to re-create it at home, it just doesn’t turn out right! Mine always end up like a weird version of scrambled eggs or quiche.  

So I decided to do some research and found some really good tips and tricks for making the perfect omelette! My kids do NOT like scrambled eggs, but they absolutely LOVE these omelettes!

Start with 2-3 eggs (this will make an omelette for one person, depending on how hungry you are!). 

Break the eggs carefully into and bowl and season with salt and pepper. Someone once told me you need to add liquid to eggs if scrambling or omelette-ing (totally not a word, but I do so enjoy making them up! :D). This is NOT the case! Leave them alone ya’ll!

Blend the eggs with a large fork. The NUMBER ONE RULE in omeletting (there I go again!) is to make sure you are not over-mixing it – no beating or whisking!

At this stage, if you like, you can add some finely chopped vegetables, meat and cheese. (I personally prefer to leave the cheese out until the folding stage.) Gently combine with a fork. (Here I am leaving my omelettes plain for the sake of a couple of picky eaters in my house.)

Now, on to the pan! The size of the pan is also key. If it is too small, your omelette will be thick, spongy and difficult to fold. Too large of a pan and your eggs will spread out and end up more like a crepe – which is fine if that’s what you want :D Just add some strawberries and whipped cream and you have yourself an egg crepe!

For a 2-3 egg omelette, you want to use a 6 inch pan (if you want to make more omelettes or you’re really hungry, increase the number of eggs and the size of your pan). Place the pan on the heat and let it get hot. Another important key – put it on as hot as you dare! On my stove, I put the burner on a 7 (about medium-high heat).

Use mixture of about 1/2 teaspoon butter and 1/2 teaspoon oil, melt it in the pan, swirl around and tilt the pan so the base and sides are coated. You have to move quickly at this point as you don’t really want your butter to go brown – as this photo shows (really, cooking with butter and taking pictures do NOT mix!).

When the butter is foaming, pour the eggs into the pan. Tilt the pan from side to side to spread the eggs out evenly. Leave it on the heat without moving it for 5 seconds.

At this point you will notice the edge turning bubbly. Tilt the pan and, using a tablespoon, draw the edge of the omelette into the centre. Make sure you use a SPOON because a fork just does not work. Believe me, I’ve tried, and it ended up a disaster.

Never mind this picture, I couldn’t hold the pan, take the picture AND draw the egg in, all at the same time. Where’s that third arm when you need it?
Tip the pan back the other way and let the egg flow into the space, filling it. Keep tilting backwards and forwards, pulling the edges in so the egg cooks evenly. 
When there is just a small amount of egg left on the surface, it is time to start folding (here is where I like to add my cheese!). 
Tilt the pan and flip one side of the omelette into the centre, then fold over again.
And voila, you have an omelette! The omelette will continue cooking even on the plate, so serve immediately. I highly recommend these homemade English Muffins as an accompaniment.