Jump to Recipe
A handful of fresh ingredients and a super simple preparation make a nourishing meal that satisfies any time of day.
Summertime cooking begs to be easy. Luckily, fresh herbs, your favorite cheese, and eggs are all you need for a super speedy meal that’s loaded with flavor.
Although most people would probably consider this meal breakfast, I often prepare it for dinner. With basil and chives growing in our garden and eggs and cheese always in the fridge, it’s a meal that I can always whip up when I feel like I have the proverbial nothing to eat or little time to cook.
In the recipe below, I’ve added some extra tips that I use when preparing omelets, especially since I gravitate towards a thick, hearty omelet instead of a thinner version. I like the egg flavor to really shine, and think a thicker omelet tends to be especially moist and tender.
If you have your own favorite way of preparing an omelet, by all means follow your go-to method with these convenient toppings. Of course, if there are different herbs or fillings that you love, throw them in too.
But for the simple omelet that we enjoy often, pick up some Cooper sharp cheese at the grocery store and try it with this easy herb combination. Cooper sharp cheese has a hint of sharpness, which complements the mild flavor of the eggs. It also melts very well.
The basil-chive combination supplies a fresh flavor that is so very satisfying. With a side of sliced vine-ripened tomatoes, a green vegetable, or fruit of choice, it’s a perfect summer meal!
Easy Summer Omelet for Two
With a simple combination of fresh herbs and cheese, this is our favorite summer omelet. To feed our family of four, I often double the recipe and cook one big omelet in a 10-inch skillet. In this case, I don’t always flip the top over in one piece. But no matter what it looks like, this easy meal still tastes great!
Ingredients
- 4-5 eggs (see notes)
- 2 tablespoons milk
- 2 slices Cooper Sharp cheese (about 1 1/4 ounces or one slightly rounded quarter cup if substituting shredded cheese)
- 2 tablespoons snipped fresh chives, plus more for garnish
- 1/3 cup slivered fresh basil, plus more for garnish
- Kosher salt and pepper
- Olive oil or butter for pan
Instructions
Crack the eggs into a bowl, add the milk, and whisk to blend with a fork.
Heat a nonstick pan over medium heat. (I use a 6-inch skillet.) Once the pan is hot, add enough olive oil or butter to lightly coat the surface of the pan.
Pour the eggs into the skillet and allow to cook without stirring until the bottom begins to set. With a heat-resistant rubber spatula, gently push one edge into the center of the pan while tilting the pan to allow the still-liquid egg to flow underneath. Repeat with the other edges until there is no liquid remaining and the top of the omelet is just slightly wet. If the omelet is cooking too fast or browning on the bottom, reduce the heat to medium-low.
Lay the cheese slices over one half of the omelet, breaking to create an even layer. Sprinkle the chives and basil overtop. Season with salt and pepper. (If you wish to add other filling ingredients, now is the time to do it.)
With your spatula, lift the half of the omelet without the toppings and fold it over, so that the edges line up. It helps to hold up the pan and tilt it at the same time to help get the half over in one piece. (If it breaks, don’t worry. It will still taste great!) Cook for another minute or so until the cheese is thoroughly melted and the omelet is cooked through.
Sprinkle with extra herbs, season to taste, cut in half, and serve immediately.
Notes
- Choose the number of eggs based on whether you like a thicker or thinner omelet. Here, I use five eggs cooked in a 6-inch skillet. With a thicker omelet, I don’t worry about it being pretty as I am getting the uncooked egg to flow under the semi-solid masses. I gently lift up the bigger cooked masses with the spatula to allow the uncooked egg to flow underneath. As the liquid parts begin to cook, you can start tilting the remaining uncooked egg out to the sides to make an even circle. At the beginning, just focus on getting the uncooked part under the cooked parts. And don’t worry, a rustic look is good!
More On YouTubeMore on Instagram
The Fountain Avenue Kitchen https://fountainavenuekitchen.com/
FAQs
5 or 6 if they are medium or large sized chicken eggs, 5 will work for the extra large size. If using duck eggs, 5 is usually plenty. Of course, it depends what kind, and how much, filling you plan to add. If it's a simple herb omelet, you may want to add an additional egg or even two.
What is the secret to a good omelette? ›
Whisking air into the eggs is one secret to a fluffy omelet. Also, if you cook the omelet in a pan that's too large for the number of eggs used, it will naturally be flatter. On the other hand, you don't want to overload a small pan. This only increases the time needed to cook the eggs and can lead to a rubbery omelet.
Do you add milk to an omelette? ›
For a fluffy omelette add a splash of milk or cream and whisk vigorously for around 30 seconds, or as foam begins to appear on the top of the mixture. The more foam that appears the fluffier it will be, but don't go overboard!
What can I put in my omelette? ›
Some classic omelet fillings include shredded cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night's dinner. For a sweet omelet, omit pepper and add a dash of sugar to egg mixture.
How much water should be used to make a 2 egg omelet? ›
Add about 1/2 tablespoon water per egg. The water in the egg mixture will turn to steam as the eggs heat to make the omelet a little fluffier.
How do restaurants make omelettes so fluffy? ›
If you have hot melted butter or hot oil, then add whipped eggs, they will fluff up a lot. Halfway through start to stir with a silicone spatula and cook to desired doneness. One other thing is some restaurants add either a couple spoons of water or milk, which also adds to fluffy eggs.
What is the secret ingredient in an omelette? ›
But even the most well-intentioned, cloud-like egg dishes can sometimes fall a little flat. The ingredient you can't live without when you want a super-fluffy omelet any time of day is cream of tartar.
What makes an omelette taste better? ›
What Makes a Good Omelet?
- Cooking Fat: Butter Is Nonnegotiable. ...
- Quality Eggs: The Fresher, the Better. ...
- The Right Add-Ins for Flavor: Cheese, Meat, Veggies, Seasonings. ...
- The Right Cooking Temperature: Low and Slow. ...
- The Right Consistency: Use a Whisk to Whip the Eggs. ...
- Love a Good Omelet?
Omelettes should be cooked in the medium-low range on the stovetop. The temperature you cook an omelette on will depend on the heat of your stove and the type of pan you are using, but a medium heat is usually appropriate. The goal is to cook the omelette slowly, so that it sets properly and becomes fluffy.
How do you add flavor to an omelette? ›
20 Best Seasonings to Use in Egg Dishes
- Salt. Salt is one of the most popular and obvious seasonings for any egg dish. ...
- Pepper. ...
- Red Pepper Flakes. ...
- Chili Powder. ...
- Hot Sauce. ...
- Tarragon. ...
- Dill. ...
- Basil.
If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.
What is the key to making a good omelette? ›
Melt the butter: Use an 8-inch nonstick skillet for a 2-egg omelette, a 9-inch skillet for 3 eggs. Melt the butter over medium-low heat, and keep the temperature low and slow when cooking the eggs so the bottom doesn't get too brown or overcooked.
What does Gordon Ramsay put in his omelette? ›
Ramsay's 10-minute omelet features smoked salmon, herbs, and two types of cheese.
- 4 large eggs, plus 2 egg yolks.
- 4 ounces of smoked or regular cheddar cheese.
- 3 ½ ounces of smoked salmon pieces.
- 1 bay leaf.
- ½ stick of butter.
- ¼ cup of cream cheese.
- 3 ½ tablespoons of whole milk.
- 3 ½ tablespoons of heavy cream.
Once the omelet is pretty set, I tilt the pan to let the raw, runny egg hit the side of the pan for lacy edges." "First of all, your fillings should be cooked before you put them on your omelet. Make sure you cook wetter ingredients like mushrooms, tomato, and spinach VERY well—you don't want a watery omelet.
How many eggs do I need to serve 2 people? ›
Gather ingredients
To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.
How many eggs are enough for two people? ›
Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.
Do you use 2 or 3 eggs for omelette? ›
The fewer eggs, the quicker it will cook, so you can use a smaller skillet for a one- or two-egg omelette and one that measures 8-inches (20 cm) at the base for a 3-egg omelette. You can use cooking spray in place of the butter or oil.
Is a 3 egg omelette too much? ›
Eating one to three eggs per day can have several health benefits, but this varies from person to person. At this level of consumption, people can expect minimal changes in their cholesterol levels. It is unclear whether there is an upper limit on how many eggs a person can eat per day.
