How to Make a Fantastic Omelet

Although I went egg-free last spring, Jesse has continued to eat eggs for breakfasts most mornings. All of those solo egg breakfasts have given him a lot of time to experiment with how to eat a lot of eggs without experiencing food boredom. One of his great discoveries is this simple omelet recipe. He likes it because it requires very little hands-on time and tastes totally different depending on what fillings he adds. I like it because most of the time it leaves no egg stuck to the pan so my dishwashing job is just that much easier. 🙂

When it comes to filling your omelet, the options are almost endless. Here are a few combinations that Jesse recommends:

  • Sweet or spicy peppers and cheddar
  • Tomatoes, basil, mozzarella and/or Parmesan cheese
  • Mexican-spiced ground beef with bell peppers, cheddar or pepper jack cheese, salsa and/or sour cream
  • Bacon and tomatoes
  • Avocado, tomatoes and cheddar

That’s only just scratching the surface, of course, so do some experimenting to see what you like!


3 eggs

Your choice of omelet fillings

About 1 tablespoon of lard, refined coconut oil, or butter (or other oil of choice), or however much you need to generously oil your pan

Salt and pepper to taste


Begin heating your pan (we use a 10.5 inch cast iron) to about halfway between low and medium- low.

While the pan is heating, prepare your choice of omelet fillings. Chop everything into small or bite-sized pieces. If you want your fillings to be cooked before adding them to the omelet, begin pre-cooking them in a separate pan.

When your omelet pan feels hot (usually after about five to ten minutes of preheating), add about a tablespoon of lard, refined coconut oil, butter, or other oil of your choice. Allow the oil to heat up in the pan for another three minutes or so. (Heating the oil helps prevents the eggs from sticking.)

Crack your eggs into a bowl and use a fork to briefly mix the yolks into the whites. Add a few shakes of salt and pepper to the bowl, then pour the eggs into the pan.

Eggs in pan

Allow eggs to cook undisturbed for about three to five minutes, or until most of the bottom of the omelet is set and only the top layer in the center still appears gooey.

Use a spatula to flip the omelet over to cook the other side. When cooked correctly, you should be able to flip the omelet without having to unstick any of it from the pan. If some of it does stick, just use your spatula to disconnect it from the pan before flipping.

Flipped omelet

After flipping the omelet, add your filling ingredients to one half of the omelet, then fold the other half over to cover. Turn off your burner and remove your omelet to a plate to serve. If adding cheese, or any other fillings that you’d like to warm or melt, you can also let the omelet rest in the warm pan for a minute or two before serving.

Finished omelet resting in pan



STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with Whole Natural Life’s ideals and I believe would be of value to my readers. Please also note that Whole Natural Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

5 Responses to How to Make a Fantastic Omelet

  1. You (or Jesse?) make it look so easy. My omelets frequently stick, but perhaps I'm not preheating the pan long enough. I'll try it again. Thanks for the tips!
  2. Anne-Marie Cain says:
    Simple and delicious! I'd love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)
  3. Kristin says:
    I'm so glad you shared this because I absolutely can not make an omelet. It breaks up every time. I just end up making scrambled eggs with a bunch of stuff in them. But now I have new hints to try. I never preheat the pan or the oil adequately it would seem. Will try it next weekend and cross my fingers.

Leave a reply