Omelet

Total Time:
15 min
Prep:
5 min
Inactive:
5 min
Cook:
5 min

Yield:
1 serving
Level:
Easy

Ingredients
  • 3 eggs, warmed in hot water for 5 minutes
  • Pinch salt
  • 1 teaspoon room temperature butter, plus 1/2 teaspoon for finishing omelet
  • 1/2 teaspoon fresh chopped chives
Directions

Crack the warm eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as a semi-solid mass begins to form, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Let the omelet sit in the pan for 10 seconds without touching.

Shake the pan to loosen from the pan. Lift up the far edge of the pan and snap it back toward you. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold. Coat with the remaining butter and sprinkle with the chives. Serve immediately.


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4.8 34
Very easy to make and very good without needing several ingredients item not reviewed by moderator and published
This is good. item not reviewed by moderator and published
This recipe got my husband making ME breakfast! LOVE IT! item not reviewed by moderator and published
This was a super easy technique to follow. I also had to cook mine more than 10 seconds - probably more like 30 seconds. I added pre-cooked onions, bell peppers, and asparagus along with shredded cheddar cheese and garlic salt. This was definitely a great base recipe for making the perfect omelet! item not reviewed by moderator and published
Perfect recipe IF you use quality ingredients, tools, regulate your heat, and practice the necessary skills. Mess up on any one of these, and you'll break a few more eggs before you concoct a perfect omelete. item not reviewed by moderator and published
Such a simple, easy-to-follow recipe. I looked up the episode online and watched the part where he actually makes the omelet a few times to bone up on my technique. I added shredded cheese and cooked mushrooms as he instructed in the Omelet for a Crowd recipe from the same episode (using a bit more cheese than he did...I like mine super cheesy) and it turned out DELICIOUS. I've always been scared to attempt an omelet...thanks AB for changing that!! item not reviewed by moderator and published
Very good, Alton. This is simple and very good. I use freshly grated gruyere or cheddar cheese as well, and I put the cheese and most of the chives into the omelet shortly before plating (just as Alton showed on the show). I cook the eggs a little longer (an extra 10-15 seconds or so) than Alton recommends. Excellent. item not reviewed by moderator and published
The spatula is made by zyliss. Thank you A.B. For the omlet techniques. they turned out great except I dident follow your advice and get the cheap pan. I should of! My omlet had a fantastic flavor and texture, except it did over brown a little. I will have to break down and buy another pan :-). item not reviewed by moderator and published
I've tired to make a good omelet for at least 30 years. Yesterday, I watched this episode. I let the eggs warm up before cracking, used the cooking techniques Alton demonstrated and there it was . . . .. the best omelet I've ever made. It looked yummy and was very tasty. The best part. Alton broke it down into an understandable and fairly simple process. I'm sold! Thanks, Barbara item not reviewed by moderator and published
I've always been an omelet nut and have been good at it for a while, but I use a fork to whip, and a wooden spatula to prepare. I'm really curious about those spatulas that AB recommended. Does anyone know what they were and who makes them? Thanks. item not reviewed by moderator and published

This recipe is featured in:

Breakfast for Dinner