The perfect omelette recipe

Omelettes are the quintessential French dish, something simple yet sublime. Add a handful of fresh herbs, a shaving of truffle, a couple of sautéed mushrooms or some grated cheese to finish

  • 5 mins cooking
  • Serves 1
  • Print


  • 2 eggs
  • 2 tablespoon water, milk or cream
  • 1 tablespoon butter or oil


  • 1
    Break the eggs into a bowl and whisk together, add the water and season with salt and pepper.
  • 2
    In a frying pan, heat the butter or oil until bubbling hot, but not smoking.
  • 3
    Pour in the egg mixture. When the middle begins to bubble up and lift, use a spatula to push the mixture towards the centre of the pan. Tilt the pan to allow runny egg to fill the spaces you have made. Continue pushing the set egg to the middle and filling the space with runny egg until the mixture is no longer runny (this takes less than a minute).
  • 4
    Sprinkle with your chosen filling then fold omelette in half and flip or slide it onto the plate.


If you are right-handed, add the fillings to the left side and if you are left-handed, add them to the right side before folding. This makes it easier to turn the omelette out onto the plate looking perfect.