This Easy Classic Omelet is made with wholesome ingredients and can be customized!
Growing up, I always felt like making a Classic Omelet was some daunting thing that only chefs could do…but guess what? It’s not! I’m going to show you how to make a very easy Omelet!
Omelets are a great versatile breakfast that can be stuffed with your favorite ingredients like Air Fryer Bacon.
If bacon isn’t your thing, you can also whip up some Air Fryer Sausage too or you can make it all veggie!
Tips for Making a Classic Omelet:
First, be sure to use a well-seasoned cast iron skillet or you can use a nonstick pan.
As you are making the omelet, you must stay right there with it because it will cook quickly and you will need to work the eggs a bit to get them fully cooked on all sides.
As the eggs start to set, you will quickly work a spatula to move the set eggs on the sides inward and allow the unset eggs to move outward so they cook through.
Once the eggs are set, then you will want to add your toppings to only ONE side of the omelet, then flip the empty side on top of it.
If you are using more than 4 eggs, use a 10-inch skillet. If using less than 4 eggs, a 9-inch skillet will work just fine.
What should you add to your omelet?
Omelets are easy to customize, some of the additions we like to add are:
- Bell Peppers
- Shredded Cheese
- Red Pepper Flakes (Makes it spicy!)
- …and Many More!
Omelets make a great breakfast or even breakfast in bed! They look fancy and hard to make, but they are actually very easy and customizable to what you like, plus full of protein!
If you enjoyed this recipe, you’ll also love these Gluten-Free Breakfast Burritos!
Enjoy this delicious morning breakfast with a classic omelet.
- 4 Eggs
- 1/4 Tsp Salt
- 1 Tbsp Butter (Salted or Unsalted)
- 1/4 Cup Shredded Colby Jack Cheese
- 1/4 Cup Bacon Bits or Cooked Bacon
- Cooked Onions
- Cooked Bell Peppers
- Diced Ham
- In a medium-sized bowl, crack the eggs and add the sat. Whisk completely together into a yellow mixture that is slightly bubbly on top.
- In a 9-inch pan, over medium heat, melt the butter until it is slightly turning brown and has no more bubbles on top.
- Add the eggs to the preheated pan.
- You will see the eggs start to set. Use a spatula to move the set eggs inward to the center of the pan so the uncooked, still-liquid eggs will move to the uncovered part of the pan.
- Keep going until the eggs are almost set, about 3-4 minutes.
- Add the filling, in this case, we are using cheese and bacon bits to one-half of the eggs.
- Using a spatula, flip the unfilled half over the filled half.
- Cover and let it cook for an additional 1-2 minutes.