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How To Make an Omelette

Quick, simple and easy to adapt, the classic omelette is the ultimate go-to breakfast, brunch or snack! The best bit? It’s super easy to learn how to perfect. With a handful of ingredients and a few basic steps, you’ll be mastering the omelette before you know it.

Top tips:

  • Choose the right pan! Always opt for a round, 8-inch (or similar) non-stick skillet or pan with sloped sides to prevent your eggs from sticking to the pan.
  • Always use a heat-resistant spatula, as it won’t melt or scratch the pan.
  • Don’t overstuff your omelette, or you might end up breaking the egg.
  • Wait until your eggs are very nearly cooked before folding your omelette.

  • Preparation time:
    5
    min(s)
  • Cooking time:
    5
    min(s)
  • Servings:
    1

What you'll need

  • 30g baby spinach
  • ¼ spring onion, chopped
  • 1 tbsp unsalted butter
  • 30ml semi-skimmed milk
  • 2 large or medium free-range eggs, at room temperature

How to make

  1. Crack the eggs into a small bowl, add the milk and lightly beat with a fork or whisk until lightly frothy.
  2. Heat the butter in a medium skillet or non-stick omelette pan over medium heat. Tilt the pan slightly from left to right to cover the base and sides in the melted butter!
  3. As the butter begins to foam, pour in the egg mixture. Let the eggs sit for a few seconds, or until the bottom of the newly formed omelette is lightly set, then use a rubber spatula to gently lift the omelette from the edges of the pan. Tilt the pan to allow any uncooked eggs to flow underneath.
  4. When the eggs begin to set, add the grated cheese (or any other filling of your choice — we recommend trying this ultimate ham, cheese and veg omelette). Then cook for a few more seconds. But be careful not to overstuff!
  5. Use the heatproof spatula to fold the omelette in half. Then slide it onto a warm plate to serve. Garnish with the baby spinach and chopped spring onion.

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