Omelettes are one of the regulars in my breakfast rotation, and I love how endlessly customizable and delicious they are. Learning How to Make an Omelette is a great basic cooking skill to master for preparing a healthy, filling breakfast in minutes. Why do this? Knowing how to make the perfect omelette opens up a world of delicious egg recipes that are as healthy as they are satisfying. In just a few quick steps, learn how to make the best omelet. Add the fillings now if you are using them. Omelettes are one of the regulars in my breakfast rotation, and I love how endlessly customizable and delicious they are. Perfect! Filling sizes Learning How to Make an Omelette is a great basic cooking skill to master for preparing a healthy, filling breakfast in minutes. RELATED: 7 Dinners You Can Make This Week with a Dozen Eggs An omelette can have an almost never-ending array of fillings and different combinations which will bring their own unique flavours and textures. Learning how to make an omelette will provide you with a quick, simple and delicious meal whether you eat it plain or add extra ingredients as a filling. Making an omelet can be easy with our insider tips. Your omelette is ready when the centre is still slightly liquid – it will continue to cook when you fold it over. Nearly any ingredient can go into an omelette, just make sure it’s not too big and bulky; if you want a steak and potato omelette that’s fine, but chop your ingredients into smaller manageable sizes, say no bigger than your thumbnail. Your family will enjoy omelets in some variation. Sprinkle some chopped cilantro over the top. When the bottom of the eggs are firm, but the top is still runny. Omelette fillings aren’t limited to just savoury items. Make sure to use a … Can’t say the same for waffles, huh? So the key to great filled omelettes is to cook your fillings … Omelettes make hearty filling high energy breakfast recipes. For the classicFrench omelet, add a judicious swipe of Boursin. Add a few more ingredients as a filling and you’ve made something more substantial with little extra effort. Omelettes cook fast—far too fast for fillings to do much beyond warm up a bit. Fear not – a sweet omelette can nix your sugar cravings and fuel your morning the right way. But any nonstick sauté pan will do as long as it's round with sloped sides and between 6 inches and 10 inches in diameter. My filling ingredients always disappear way too fast… The main component of an omelette is, of course, the eggs. If you have a couple of eggs and some butter then you have enough ingredients to make a simple but satisfying breakfast, lunch or dinner. Filling sizes. The secret to a perfect omelette? You can use a larger pan if you prefer a thinner omelette, but it may be harder to fold your omelette. You should always make an omelet in a nonstick pan. Complement it with sliced chives, an egg's best friend. Plan on 1/3 to 1/2-cup filling per 2-egg omelet. The best choice for a 2-egg omelet is an 8-inch omelet pan, especially when you're first learning. Make anItalian-style omeletby adding crispy pancetta, red bell pepper and ricotta. It's also important to make sure that your ingredients are not going to give off a lot of water when warmed - wet ingredients like tomatoes can create a watery, unpleasant filling. Try this time-honoured French version laced with delicate herbs, or a spicy south Indian option bursting with flavour and colour It's important that whatever you're filling your omelette with is already cooked if necessary, as it will not have time to cook in the pan. A sunny omelette makes the ideal go-to supper for this time of year. Try making it in a waffle iron (yes, really). An omelette is folded over the fillings to form a half circle shape. Make them for brunch and have them for breakfast at dinner time. By waiting until the eggs are firm on the bottom, but not waiting so long as to make it difficult for the fillings to blend into the eggs, you'll be creating the ideal classic omelette. Diner-style omelettes are made for stuffing, but you can't just throw chopped vegetables into them willy-nilly and hope for the best. It’s not too difficult. I use 2 eggs for a 10-inch skillet. It sounds so easy because it is! It has to be using really fresh eggs and a dedicated omelette pan.In an ideal world you should never use your omelette pan for anything else.