Omelet for One
Learn how to make an omelet for one so you'll have just enough for a fast and filling breakfast. Making a homemade omelet isn't hard—it just requires a little patience and technique. While this basic omelet recipe doesn't include a filling, we've included several variations with meat, seafood, cheese, and veggies so you can make it your own. Note that these are just a starting point—feel free to get creative with cheeses, meats, veggies, and more so you'll never get tired of this hearty breakfast dish.
Once you've finished making your homemade omelet, try adding a topper. Our Test Kitchen likes to serve omelets with olive tapenade, sour cream or Greek yogurt, fresh salsa, tzatziki sauce, or fresh herbs such as basil, oregano, Italian parsley, or dill for a final flourish.
Ingredients for an Omelet for One
To make an omelet for one, you'll just need eggs, some seasonings, and margarine or butter. From there, you can get as creative as you like. For the base of this omelet, you'll need:
- Large eggs: The main component of the omelet, providing structure and flavor.
- Water: Adding a small amount of water creates steam in the omelet as it cooks, lightening the mixture.
- (Seasoned) Salt: To enhance the overall flavor.
- Dried marjoram or thyme, or fines herbes: For an aromatic complexity.
- Pepper: For a hint of peppery heat.
- Margarine or butter: Keeps the omelet from sticking to the pan while adding flavor and richness.
Tips for the Best Omelet
For the best omelets every time, keep these simple tips in mind:
- Fresh eggs: Fresh eggs cook up with the best texture and flavor. Check the freshness by placing an egg in a bowl of water—if it sinks, it's fresh.
- The right pan: If you're new to omelet-making, grab a non-stick skillet to help keep your omelet from sticking to the pan.
- Preheat the pan: Make sure your butter is sizzling and coats the pan before adding the eggs to help keep your omelet from sticking.
- Steady heat: A steady medium heat will help you cook the omelet evenly without excess browning.
- Lift and cook: Lift the omelet to allow the uncooked egg to flow under for the most even cooking.
- Don't overcook: Remove the omelet from the pan when it's set but shiny—the residual heat will continue heating it through.
- Garnishes: Once you've made yourself a fancy omelet, you might as well add a little flair to the plate with a final sprinkling of flaky sea salt, freshly-cracked black pepper, a sprinkle of chives, or any fun garnishes you prefer.
Ingredients
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2 large eggs
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2 tsp. water
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⅛ tsp. seasoned salt or salt
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Dash dried marjoram or thyme, crushed, or fines herbs
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Dash pepper
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2 tsp. margarine or butter
Directions
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Beat Eggs
Beat together the eggs, water, salt, herbs, and pepper with a fork until combined but not frothy.
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Prepare Skillet
In a 6- or 8-inch skillet with flared sides, heat the margarine or butter until it sizzles. Lift and tilt the pan to coat the sides.
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Cook Eggs
Add the egg mixture; cook over medium heat. As egg mixture sets, run a narrow spatula around the edge of the skillet, lifting the egg mixture to allow uncooked portion to flow underneath.
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Finish and Serve
When egg is set but still shiny, remove from heat. Fold omelet in half. Slide omelet from the skillet onto a warm plate. Makes 1 serving.
How to Reheat Leftover Omelets
If you just can't finish your omelet in one sitting, cool the leftovers to room temperature, and store well-wrapped or in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave, whether serving it as-is or stacked into a breakfast sandwich.
Omelet for One Recipe Variations
More details about our favorite variations are below, but the opportunities are truly endless when it comes to filling omelets. Go ahead, raid your fridge and you're sure to find an ingredient or two to incorporate into the dish:
- Veggie-filled omelet: Add sliced mushrooms, broccoli florets, and onions.
- Cheesy omelet: Fill with shredded Cheddar or Monterey Jack and cream cheese before folding. Top with additional cheese and fresh parsley.
- Elegant seafood omelet: Fill omelet with a mixture of chopped spinach and a crab-flavored fish stick, along with Swiss cheese before folding.
- Tomato-and-pastrami-filled omelet: Fill with chopped pastrami (or cooked turkey or ham) before folding. Top with chopped tomato.
- Other meat fillings: Diced ham, crispy bacon, cooked sausage, shredded chicken or turkey, smoked salmon, or sauteed shrimp can all add a meaty flavor and additional protein to the dish.
- Other veggie fillings: For additional color and flavor, fill your omelet with sauteed bell peppers, onions, spinach, tomatoes, zucchini, asparagus, or ripe avocado.
- Herbs: A sprinkle of parsley, chives, dill, or cilantro can all add pleasant flecks of color and an herbaceous flavor to the eggs.
- Cheeses: Fold in shredded Cheddar, Swiss, mozzarella, feta, goat cheese, and more.
- Toppings: When it comes to toppings, salsa, tzatziki, guacamole, olive tapenade, fresh herbs, sliced or pickled jalapeños, crumbled potato chips, everything bagel seasoning, roasted red peppers, and more can all add a nice final touch to the dish.
Cook 1/3 cup sliced fresh mushrooms, 1/4 cup broccoli florets, and 2 tablespoons chopped onion in 2 teaspoons margarine or butter until tender; keep warm. Prepare Omelet for One as directed above, except fill omelet with vegetable mixture before folding it in half.
Prepare Omelet for One as directed above, except fill omelet with 2 tablespoons shredded cheddar or Monterey Jack cheese and 1 ounce cream cheese, cut into 1/2-inch cubes, before folding it in half. Sprinkle with 2 tablespoons additional shredded cheese and snipped parsley.
Cook 1/2 cup chopped spinach and one 1-ounce crab-flavored fish stick, chopped (1/4 cup) in 2 teaspoons margarine or butter until fish is heated through; keep warm. Prepare Omelet for One as directed above, except fill omelet with spinach mixture and 1/4 cup shredded Swiss cheese before folding it in half.
Prepare Omelet for One as directed above, except fill omelet with 1/4 cup chopped pastrami, cooked turkey, or fully cooked ham before folding it in half. Top with 1/4 cup chopped tomato.
Nutrition Facts (per serving)
| 217 | Calories |
| 18g | Fat |
| 1g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 217 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 4g | 20% |
| Cholesterol 425mg | 142% |
| Sodium 405mg | 18% |
| Total Carbohydrate 1g | 0% |
| Protein 13g | 26% |
| Calcium 50.5mg | 4% |
| Iron 1.4mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.