I don’t know about you, but making omelettes can give me serious anxiety! All that work cutting vegetables and trying to cook the egg evenly can make the flipping part much scarier than it needs to be. My solution for years: Don’t make omelettes. Until my grandpa showed me a technique that made omelettes not only fluffier but also a BILLION times easier. In his original version, you didn’t even have to flip it! While I will explain how to do that in the notes of my recipe, for the truly flipping-averse, or perhaps just the very lazy (I still make the no-flip version sometimes), I have adjusted his technique so that it makes flipping them MUCH, MUCH easier.

Omelettes are a great dish for using up leftovers. If you have leftover vegetables like onions, bell peppers, tomatoes, mushrooms, spinach, or avocados, an omelette is a great way to use them up! Don’t forget to add cheese, as it gives the omelette a much richer flavor and a more velvety texture that pairs well with the incredibly fluffy eggs. While the omelette recipe here has listed vegetables and quantities, what I want to achieve with this recipe is sharing my (and my grandpa’s) technique with you so that you can have yummy, fluffy omelettes more often and with less stress. Sharing ways to cook with less effort and stress is, after all, my goal here! I hope you find it as useful as I do!

Easy-Flip Omelette

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Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Equipment

• 1 small frying pan with a lid

Ingredients

  

Prep Work

• 1 Roma tomato
• ¼ bell pepper
• 1-2 slices deli turkey *I also like using ham

Cooking the Egg

• oil or nonstick spray
• 2 large eggs
• ¼ teaspoon garlic powder * if you love garlic, feel free to add a pinch more
• Salt and Pepper to taste
• ¼ Cup cheese * Cheddar, colby jack, and monterey jack are all recommended

For Serving

• ½ avocado pit removed and cut into slices
• ⅛ cup crispy balsamic beets *Fresh Gourmet is the brand that makes them

Instructions

 

Prep Work

• Cut your vegetables into small, bite-sized cubes. Then, cut the deli meat into bite-sized squares. If you are not using pre-shredded cheese, shred it now.

Cook the Egg

• Crack two eggs into a medium-sized bowl. Add the garlic, salt, and pepper to your preferences. Then, using a fork or a whisk, beat the eggs lightly until the yolks are broken and well combined with the whites.
• Coat the bottom of your pan with oil/nonstick spray and turn the heat to medium. Pour the beaten eggs into the pan (they should easily cover the bottom of the pan without you having to spread them). Cover with a lid and cook until bubbly and almost cooked through (not much jiggle if you shake the pan), or about 2-3 minutes.
• Once your eggs are almost cooked through, start delicately slipping a spatula under them until the spatula can pick it up and flip it back into the pan.
• Turn the heat down to its lowest setting and add the cheese to half of your omelette. Replace the lid to melt the cheese.
• Once the cheese is melted, add your bell pepper, tomato, and deli meat on top of it. (I like to put the lid back on one more time to steam the veggies a bit and melt them in, but you do not have to do that).
• Your egg is done! Fold the half of the omelette that doesn't have stuff on it over the top of your cheese and vegetable filling and slide it gently out of the pan.

Serving

• Serve with avocado slices and crispy balsamic beets.

Notes

• Again, this recipe is about the PROCESS of cooking the egg. Feel free to change up the toppings however you like!
• If you want to make multiple omelettes, double (or triple, etc. according to the number of people you’re serving) the ingredients, prep all your vegetables, and just repeat the steps below “Cook the egg” for as many omelettes as you want.
• In all honesty, I use pre-shredded Mexican blend cheese on my omelettes. I also add baby spinach to my eggs when I cook them to get a little more veggie in my diet.

The No-Flip Variation

Here I will adjust the recipe to more better suit my no-flip friends. There are two options.

Option 1:

Follow the recipe until the flipping part. At that step, add the cheese, replace the lid, and cook the rest of the way through. Once the egg is cooked your cheese will already be melted in and you can add your toppings, fold, and serve with avocado and balsamic beets.

Option 2:

You can also cook veggies like bell peppers, mushrooms, and spinach into the egg itself. Once the egg is almost cooked, add the cheese, replace the lid, and cook the rest of the way through on low heat. Here again, you have options as you can add the tomatoes and try to fold the omelette and serve it with avocado and balsamic beets, or you can be as lazy as me and have an open-faced omelette with tomato, avocado, and balsamic beets on top. 

 

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