The Last Omelet Recipe You’ll Ever Need

This is the best omelette recipe you will ever make!

I’ve always loved omelets, but found myself a little intimidated by how complicated they looked. Not to mention, every time I made them at home my eggs either ended up with the texture of a jelly sandal or so runny they could easily win a marathon. Thank goodness I now have The Last Omelet Recipe I’ll Ever Need!

I wasn’t willing to give up (and because I couldn’t keep paying $10 bucks a week on diner omelets…I love them, don’t judge) I took my hunt for the perfect omelet recipe online. Every single website offered up tips for the best tasting omelet ever. One said add flour, several suggested milk, one uber-pretentious website insisted that the Only way to make a good omelet was to blend heavy cream into the eggs. A lot offered different spice combinations, others called mixing spices into the omelet blasphemous.

None of them tasted just right.

Then, I ran across a recipe so simple that I was certain it would end up like all the rest…eaten, but not loved. Boy am I glad I tried it and boy am I glad I was wrong! Ready for the game-changing ingredients? 3 Tablespoons water to every two eggs. That’s it. Simply mix the two together until there are no streaks and voila!

Mind. Blown. After tasting the fluffiest, lightest omelet I’d ever tasted I jumped back online to see if I could figure out why this combination worked so well. The answer is as simple as the recipe: the water slows down the cooking process therefore giving the egg proteins more time to foam and expand before setting. More foam = fluffy, light-as-a-cloud eggs.

Pro-Tip for the Last Omelet Recipe:

Don’t add salt to the eggs until you serve them. The salt raises the cooking temperature and the eggs will not be as fluffy.

Please send me an e-mail and let me know what you think!

Ingredients You’ll Need for the Last Omelet Recipe:

• 4 large eggs
• 1/3 c water
• 2 T butter
• 1/4 c each: sliced mushrooms, sweet onion, bell pepper, spinach, and diced tomato
• Shredded cheese for topping

How to Put Together the Last Omelet Recipe:

1. In a separate pan, sauté the mushrooms, sweet onion, and bell pepper until desired texture (up to you). Turn off the heat and add the tomato and spinach. Cover with a lid until ready to use.
2. Mix the eggs and water in a bowl until there are no streaks.
3. Preheat omelet pan on medium heat and melt the butter in the pan.
4. Add the egg mixture. As the outside edges cook, gently push the eggs toward the center of the pan allowing remaining liquid to flow into the space left at the sides of the pan.
5. While the middle is still a little wet, add the precooked veggies (the spinach and tomato will have steam wilted, but not become gooey).
6. Fold in half (or thirds if you feel adventurous) and top with cheese.
7. Season with salt and pepper to taste.
8. Enjoy!

So yum!