The Perfect Omelet is soft and fluffy on the inside, golden brown on the outside, with all your favorites in the middle. The American 3 egg omelet. Probably the most beloved of breakfast foods and for good reason. They are delicious and oh so filling. A 3 egg omelet will curb the biggest appetite in the house. We often split omelets at our house. For a smaller omelet you can make it with 2 eggs. I have found that one egg is not really enough to cook a proper omelet.
You can put anything you want inside an omelet. Pictured here is sausage and cheese. Ham and cheese is a real classic. I love a spinach omelet or a mushroom omelet. Set up an omelet bar and let everyone choose what they love.
Omelets aren’t just for breakfast, either. One of our favorite omelets for dinner is a chili and cheese omelet. A great way to use up the last of your crockpot of chili. Top it with The Best Salsa.
What you need to make a sausage and cheese omelet
Eggs
Butter
Oil
Sausage
Shredded cheese
Salt
Pepper
How to make The Perfect Omelet
First, cook and crumble the sausage, then drain. Next, whisk 3 eggs with 2 tablespoons of water and 1/8 teaspoon each of Kosher salt and pepper. Avoid adding milk. Milk will make your omelet creamy, but it could also separate. Water whisks into the eggs better than milk, which makes for a fluffier omelet. In a small saute pan, melt 1 teaspoon of butter with 1 teaspoon of oil. The oil will help the bottom of the omelet brown. The burner should be on medium heat.
Pour in the eggs and let them cook a little on the bottom. As the bottom cooks, use a soft spatula to push the cooked eggs to the center of the pan, while slightly tilting the pan so that the uncooked egg mixture runs into the bottom of the pan to cook.
Continue pushing the eggs to the center of the pan until the egg mixture will no longer run to the edges. There will still be some uncooked egg on top, but it will continue to cook as you add the other ingredients and will be completely cooked when the omelet if finished. Turn the heat down to low.
Top the egg with the crumbled sausage and the cheese.
Cover the pan to hold the heat in. This will help the top portion of the omelet cook and will also start the cheese melting. The cheese will finish melting when you fold the omelet.
Check the bottom of the omelet. It should be golden brown. If it isn’t, turn up the heat for just a minute until it browns.
Folding the omelet is easy. You don’t fold it in the pan or with the spatula. Make sure the omelet is loosened completely from the pan. Hold the pan over your plate and slightly shake the omelet to coax it to come out onto the plate. When half of the omelet is on the plate and the edge of the pan is still holding the other half, tip it over onto itself. Use the edge of the pan to push it over. And there it is, The Perfect Omelet!
The Perfect Omelet
The Perfect Omelet is soft and fluffy on the inside, golden brown on the outside, with all your favorites in the middle.
Ingredients
- 3 eggs
- 2 tablespoons water
- 1 teaspoon butter
- 1 teaspoon oil
- 1/4 pound sausage
- 1/4 cup shredded cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Directions
- Step 1 First, cook and crumble the sausage, then drain. Next, whisk 3 eggs with 2 tablespoons of water and 1/8 teaspoon each of Kosher salt and pepper. Avoid adding milk. Milk will make your omelet creamy, but it could also separate. Water whisks into the eggs better than milk, which makes for a fluffier omelet. In a small saute pan, melt 1 teaspoon of butter with 1 teaspoon of oil. The oil will help the bottom of the omelet brown. The burner should be on medium heat.
- Step 2 Pour in the eggs and let them cook a little on the bottom. As the bottom cooks, use a soft spatula to push the cooked eggs to the center of the pan, while slightly tilting the pan so that the uncooked egg mixture runs into the bottom of the pan to cook.
- Step 3 Continue pushing the eggs to the center of the pan until the egg mixture will no longer run to the edges. There will still be some uncooked egg on top, but it will continue to cook as you add the other ingredients and will be completely cooked when the omelet if finished. Turn the heat down to low.
- Step 4 Top the egg with the crumbled sausage and the cheese.
- Step 5 Cover the pan to hold the heat in. This will help the top portion of the omelet cook and will also start the cheese melting. The cheese will finish melting when you fold the omelet.
- Step 6 Check the bottom of the omelet. It should be golden brown. If it isn’t, turn up the heat for just a minute until it browns.
- Step 7 Folding the omelet is easy. You don’t fold it in the pan or with the spatula. Make sure the omelet is loosened completely from the pan. Hold the pan over your plate and slightly shake the omelet to coax it to come out onto the plate. When half of the omelet is on the plate and the edge of the pan is still holding the other half, tip it over onto itself. Use the edge of the pan to push it over.
