Making an omelet might seem like a feat only the pros can master. But trust us. With the right tools-- and a little patience-- you'll be whipping up show stopping eggs in no time. Here's how you do it.
It all starts with great eggs.
Eggs lose flavor the longer they sit in the fridge, so get the freshest eggs around (the farmers' market is a good bet). Whisk three eggs vigorously with a little salt and pepper in a small bowl until the mixture is smooth—evenly incorporating the whites and the yolks at this stage helps ensure a smooth, custardy omelet.
Apply some heat.
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Heat a pat of butter over medium in a small nonstick skillet until it bubbles gently. (No nonstick skillet? A small stainless steel skillet is your next-best bet. Just use a bunch more butter.) Pour the whisked eggs into the skillet and immediately start scrambling them with a rubber spatula.
Get you filling station ready.
Don't scramble too long, though. As soon as the eggs form small, loose curds and the mixture is thickened, stop scrambling and shake the skillet a bit so the eggs form an even, solid layer, making sure they extend to the edge of the pan. As the eggs start to set up, sprinkle whatever fillings you desire down the middle—a classic French omelet with fines herbes involves finely chopped parsley, chives, chervil, and tarragon, but any soft herbs, in any combination, will be delicious. A little crumbled soft goat cheese makes a lovely addition, too.
Perfect the tilt and roll.
Tilt the pan away from you over the burner, and starting with the edge closest to you, start to gently roll the omelet onto itself and away from you, at roughly 1-inch intervals, with your rubber spatula. Don't worry if the eggs are still a little runny at this stage—they'll continue to set as you roll, and undercooked now just means they won't be overcooked later.
Keep rolling.
Keep nudging the omelet away from you until it's formed a roll at the base of the tilted pan. Immediately remove from the heat.
Flip and finish
Complete your roll by tipping the omelet out of the pan and onto a plate. Tipping this way means the omelet sits seam-side down on the plate; in other words, it looks perfect. Sprinkle with more finely chopped fresh herbs and finish with a little bit of sea salt and, if you like, freshly ground black pepper.
Dang, you made an omelet!
Now eat it for breakfast! Might as well go full-French and serve it with a lightly dressed salad and maybe a piece of toast.
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