I used to make terrible omelets. No matter what I did or how I tried, the eggs would never set up and I’d end up with scrambled egg mash instead of a proper omelet. Though my husband would always assure me that it tasted great, and I’m sure it did, my pride always took a hit. I set out to make an omelet, not scrambled eggs!
Then I found out the secret to making a perfect omelet that sets up every time – just add flour!
Now I add flour to the eggs every time I make an omelet. It not only helps the eggs set up, but it also makes them light and fluffy. And it keeps me from getting mad.
3 Large eggs
1 Tablespoon all-purpose flour
Salt and pepper to taste
For the filling (choose any options you like)
Cheese (I usually use sliced American or shredded cheddar)
Melt a small amount of butter in a small frying pan over low heat, then add the filling ingredients (except the cheese), and let them cook, stirring occasionally, until you are ready to add them to the omelet.
Using a hand blender, beat the eggs and flour together until mixed well. (I’ve tried doing it by hand, and it never turns out well. I highly recommend breaking out the electric mixer for this one.)
Once the butter has melted, pour the egg mixture into the pan. Add salt and pepper to taste and cook. While cooking, gently lift up the side of the egg, on all sides, and tilt the pan, allowing the uncooked egg to make its way to the bottom of the pan.
Once the egg has puffed up, use your spatula to gently flip it over.
Quickly add the toppings, scooping them onto one side of the egg mixture.
On the opposite side, add cheese and cook for a minute until melted.
Quickly fold the omelet over and use your spatula to quickly slide it onto the plate.
Serve with toast and fresh hash browns – this omelet is perfect for breakfast or breakfast for dinner! And, if it doesn’t turn out, serve it anyway. It will still taste great!