A Classic 3-Egg Omelette, Our Way.
A fussy, custardy French omelette is great and all, but when we’re making eggs, we don’t usually have the energy to be quite as persnickety as those silky-smooth, just-done omelettes demand. Plus, between us, we grew up eating diner-style omelettes—the kind made with 3 eggs that are cooked-through and then loaded with whatever your heart desires. We love a classic western omelette, 4-cheese, spinach and feta—you name it! Just about any diner-style omelet combo you can think of, it’s a safe bet that we’ve eaten it and loved it. Today, though, we’re sharing our very favorite filling of all.
What Ingredients Go Well in an Omelette?
As we’ve said, we’ve hardly ever met an omelette filling that we didn’t like. We’re big egg lovers, you know. That said, while we like them all, it’s not everyday that you fall truly in love with an omelette filling. Bacon is a breakfast given, and putting it in your omelette recipe—instead of serving it on the side—just makes good sense. Bacon and avocado are a killer combo—if you are not in the habit of adding bacon to your BLTs, well, it’s never too late to get it right. And then there’s chèvre! Oooooooh chèvre. Chèvre just means goat cheese, and usually means (as it does here) fresh, young goats cheese. Tangy and light, it adds just the right amount of sharpness and contrast to this omelette recipe, countering the richness of the bacon and avocado perfectly. So, to reiterate, the most perfect omelette filling is the following trio:
Bacon
Chèvre
Avocado
Omelette VS Omelet. What’s The Difference?
You’ve probably seen the word “omelette” spelled both ways, and that’s for a pretty good reason—both are correct! Omelette is the French spelling, and “omelet” is just an Americanized version of the word. To go a little deeper, usually people use the word “omelette” to indicate a particular style of French omelette that’s custardy inside and smooth and fluffy on the outside. You might know that in the culinary word, supposedly making a simple eggs-only omelette is the true test of a French chef, as it requires incredible skill to make it perfectly. But that’s neither here nor there, because this omelette recipe is anything but fussy or precise. It’s about loading up your breakfast plate with an omelette—or omelet—that overflows with deliciousness.
How to Make an Omelette
So yeah—there are a LOT of opinions out there about how to make the best omelette. Most of us agree that a non-stick pan is hugely helpful, but from there, things get a little fight-y. Do you salt the eggs before whisking them? Do you need to add a splash of cream of milk to the eggs, or is to do so a complete abomination? We think that the most perfect omelette is the one that satisfies YOU, and exactly what that omelette looks like? Well, that’s always going to be a little different for every person. So, we’ll just walk you through how to make this particular omelette recipe—one of our personal faves—and we’ll let you tinker from there.
Begin by melting the butter in the pan until the bottom is nicely coated in butter.
Whisk the eggs until the whites and yolks are fully cohesive.
Slowly pour the eggs into the buttered pan and season them now.
When they’re almost cooked through, gently flip the whole thing so that the uncooked side cooks.
Pull the eggs from the heat and add the avocado, goat cheese and bacon! Fold it over and dig in!
Tools You’ll Need:
More Egg Recipes To Try
The Best Omelette, Ever! Egg-cellent for Breakfast, Lunch or Even Dinner
Try this easy omelette recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
