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This Is the Single Best Way To Make an Omelet

Flip the perfect omelet every time with this easy how-to guide—straight from a New York City chef!

I am no stranger to complicated recipes. I've tried making ice cream without a machine, whisked together the perfect gravy, and even attempted frying homemade donuts. Yet no matter what, I have never been able to successfully cook an omelet. It has always seemed like the easiest breakfast to make, but when push comes to shove, I just don't know how to make an omelet. I can cook any other recipe with ease, but folding eggs? Nope! It can't be done.

To solve my omelet woes, I talked to Chef Alan Vargas, Executive Chef of the Consulate in New York City, about the absolute best way to make an omelet. With his nifty tricks, I was able to finally cook (and flip) an omelet successfully at home. Here's how to make an omelet perfectly every time.

Makes 1 serving


2 eggs
1 tsp heavy cream
1/2 Tbsp butter
Desired fillings

How to Make It


Whisk together eggs and heavy cream

whisking together eggs and heavy cream
Kiersten Hickman/Eat This, Not That!

"I like to put a drop of heavy cream in the mixture," says Vargas. "It adds a little bit of extra fat and it tastes better." For this omelet, I whisked together two eggs with a "drop" of heavy cream, which equated to about 1 teaspoon.


Pour the egg mixture on a non-stick pan

pouring the egg mixture onto a nonstick pan
Kiersten Hickman/Eat This, Not That!

Heat a non-stick pan over medium heat. Add in some butter (about 1/2 tablespoon) and move it around to coat. Vargas specifically recommends using clarified butter, if you have it. "That way it doesn't burn it," he says. "I like the omelet to be a nice yellow color with no burnt or brown spots."

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Add in the fillings

adding boursin cheese and caramelized onions into a pan with egg mixture
Kiersten Hickman/Eat This, Not That!

When the egg mixture is cooked around the edges (about 1 minute), add your fillings. "My favorite omelet has caramelized onions and Boursin cheese," says Varas. "That's a pretty classic French omelet." Try spinach, cherry tomatoes, and feta cheese for another effortless combination.

Not sure how to caramelize onions? It's easy! Slice up an onion real thin. On very low heat, melt 1 tablespoon of butter then add the onion slices. Continually stir on low for at least 20 minutes.


Flip the omelet

flipped omelet on a pan
Kiersten Hickman/Eat This, Not That!

Using a spatula, fold the eggs in half. If the egg mixture isn't cooked all the way in the middle, this is okay! Vargas even recommends it, saying the omelet should be "nice and moist." In total, the omelet should cook for 3 minutes.


Enjoy with salt, pepper, and chopped parsley

omelet sprinkled with salt pepper and parsely
Kiersten Hickman/Eat This, Not That!

Slide the omelet onto a plate, and serve immediately. For an extra touch of flavor, sprinkle on some fresh coarse salt and pepper. If you have it, chop up some parsley and sprinkle on top.

Full Omelet Recipe

  1. Whisk together the eggs and heavy cream in a small bowl.
  2. Heat a non-stick pan over medium heat. Melt the butter on the pan.
  3. Pour in the egg mixture and cook the eggs for 1 to 2 minutes—or until the eggs are halfway cooked.
  4. Place your desired fillings in the middle of the omelet.
  5. Using a spatula, fold the omelet in half. Cook for another 30 seconds, then slide the omelet to a plate. Serve immediately.

RELATED: The easy way to make healthier comfort foods.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more