can an omelet be plain

A well-made omelette is the mark of a good cook. If you haven’t mastered this simple dish, it’s time to get cracking.

My very first practical exam in culinary school was making an omelette, and it just about gave me a panic attack. We had to line up single file at the stove, and each of us had exactly 3 minutes to crack, beat, and season the eggs; pour them into a sizzling-hot skillet; shake the pan constantly to keep the eggs from sticking while simultaneously whisking the eggs with a fork so they cooked evenly; add the filling; and, finally, roll the eggs into a perfect cylinder. All the while, the chef stood by the stove and graded us (out loud).

Though an omelette is simple and made with just a few ingredients, it can be difficult to master. Like a perfectly roasted chicken or basic green salad with vinaigrette, a good omelette is considered the mark of a good cook; some chefs even require would-be line cooks to make an omelette as part of their job interview.

Did you make this recipe?

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Western Omelette: Spray skillet with cooking spray or heat 1 tsp (5 mL) vegetable oil in skillet. Add 1/4 cup (60 mL) finely chopped ham, 2 tbsp (30 mL) chopped sweet green pepper and 1 tbsp (15 mL) finely chopped onion; cook, stirring frequently, until vegetables are tender. Pour in egg mixture and cook as directed in the Basic Omelette recipe.

How to Make a Plain Omelette