Follow our easy steps to cook the best omelet for breakfast, sure, or even just a late-night snack. Because cooking time is so short, have your eggs, seasonings and fillings at your elbow so you can give your full focus to that omelet. Let’s go!
Prep the ingredients
Preheat oven to 200 degrees F. Place dinner plates in oven to warm. In medium bowl, place eggs, water, salt and coarsely ground black pepper. With fork, beat 25 to 30 quick strokes to blend mixture without making it fluffy. (Overbeating toughens the proteins in the whites.)
Cook omelette and add cheese
In 8-inch nonstick skillet, melt margarine on medium. When margarine stops sizzling, pour or ladle 1/2 cup egg mixture into skillet. After egg mixture begins to set around edges, about 25 to 30 seconds, with heat-safe spatula, carefully push cooked egg from side of skillet toward center, so uncooked egg can reach bottom of hot skillet. Repeat 8 to 10 times around skillet, tilting as necessary, 1 to 1 1/2 minutes.
Cook until omelet is almost set but still creamy and moist on top. Place skillet handle facing you, and sprinkle cheese and other fillings on half of omelet.
Flip over and continue cooking
With spatula, fold unfilled half over filling.
Plate the omelette
Shake pan gently to loosen any egg or filling from edge, then slide omelet to edge of skillet. Holding skillet above warm plate, tip skillet so omelet slides onto plate. Keep warm in oven. Repeat with remaining margarine, egg mixture, and cheese.