My very first practical exam in culinary school was making an omelette, and it just about gave me a panic attack. We had to line up single file at the stove, and each of us had exactly 3 minutes to crack, beat, and season the eggs; pour them into a sizzling-hot skillet; shake the pan constantly to keep the eggs from sticking while simultaneously whisking the eggs with a fork so they cooked evenly; add the filling; and, finally, roll the eggs into a perfect cylinder. All the while, the chef stood by the stove and graded us (out loud).

Though an omelette is simple and made with just a few ingredients, it can be difficult to master. Like a perfectly roasted chicken or basic green salad with vinaigrette, a good omelette is considered the mark of a good cook; some chefs even require would-be line cooks to make an omelette as part of their job interview.

French vs American Omelettes

There are two main types of omelettes: French and American. A French omelette, made as described above, has a custardy, barely-set center that oozes when you cut into it and no hint of brown color.

An American omelette is fully cooked with a golden crust and fluffy texture – and, no surprise, much easier to make. The eggs are briefly scrambled in the pan and then left to set and develop a lightly golden crust. The omelet is then filled with cheese, meat, or vegetables and folded in half or thirds.

This is an American-style omelette (read: easy), but with a little French flair thanks to the creamy texture, good cheese, fresh herbs, and optional last-minute butter gloss. I keep it simple with just cheese, but feel free to add 1/4 cup of your favorite fillings; diced ham, bacon, breakfast sausage, smoked salmon, avocado, tomatoes, and cooked vegetables are all great options.

The Omelette Pan

It is essential to use a nonstick pan when making an omelette, as eggs like to stick. The size of the pan is also important, as it determines how thick or thin the base of your omelette will be. If the pan is too large, the eggs will spread too thin and dry out. For best results, use an 8-inch nonstick skillet (skillets are measured across the top) with sloping sides to make it easier to slide the omelette out of the skillet and onto a plate.

What You’ll Need To Make AN Omelette

Step-by-Step Instructions

In a medium bowl, combine the eggs with the water, a generous pinch of salt, and a few grinds of pepper. (Pro tip: Adding a bit of water makes a fluffier omelette.)

Using a fork, beat vigorously until well combined and there are no visible egg whites.

In a 8-inch nonstick skillet over medium-low heat, melt the butter and swirl to coat the whole surface of the pan.

Add the eggs and let cook, undisturbed, until the eggs start to set around the edges.

Once the eggs start to set, use a rubber spatula to move the cooked egg away from the edges, letting the raw egg run to the outside of the pan.

Continue gently scrambling the eggs until they are about 75% set, and then use the spatula to press the runny eggs into an even layer.

Sprinkle the cheese and herbs (if using) all over the eggs and let cook, undisturbed, until the cheese is mostly melted.

Using the spatula, fold the edge of the omelette closest to you toward the center.

Fold the other edge toward the center. This entire cooking process should take no more than 3 to 4 minutes.

Tilt the pan over the center of a plate so the omelette lands seam side down. If you’d like, spear some extra butter with a fork and run it over the top of the omelette to add extra buttery flavor.