Flavored Omelettes
A flavoring is added to the beaten eggs before they are cooked. Flavorings can include herbs, meats, potatoes and cream.

Filled Omelettes
These are perhaps the most well known type of omelette. A filling is spread on the eggs that have been partially cooked, then folded and served.

Garnished Omelettes
These are filled omelettes with a little twist. A garnish is usually placed on top of the omelette or tucked into the fold. They can also be surrounded by a ribbon (cordon) of sauce and sometimes a slit will be cut into the omelette and some of the sauce will be spooned into it.

Flat Omelettes
Similar to Italy's frittata and Spain's tortilla, these omelettes are cooked for a longer time and turned over in the pan halfway through the cooking process. They are not folded.

Open-faced Omelettes
The eggs are mixed with the fillings before adding them to the pan. No folding or flipping over is required. They are sometimes finished off briefly under the broiler.

There are actually three secrets to making good omelettes: 1)Practice, 2)a good non-stick pan! And 3)never make an omelette of more than 3 eggs. It's much easier to make 2 omelettes of three eggs than one omelette of six eggs.

What pan to use? The best size for the 2-3 egg omelette is a 10" pan that has a 7-1/2" bottom diameter and has curved 2" sides. Of course it should have a non-stick interior and if possible it should be a fairly heavy aluminum pan.

Basic Technique

The basic omelette is made from 2-3 eggs, beaten together with salt and pepper and fried in a little butter. Here is the technique for the basic omelette folded in half:

Step 1
Heat the butter in the frying pan over medium heat until foaming. The eggs should hiss a bit when they hit the pan.

Step 2
Add the eggs into the center of the pan. With a fork held flat (prongs parallel to the bottom of the skillet) stir the eggs.

Step 3
When most of the eggs are set but they are still slightly liquid, the omelette is ready.

Step 4
Tilt the pan away from you and with a spatula or the fork, fold the omelette in half in the pan.

Step 5
Invert the omelette onto a plate and serve immediately.

Classic Technique

This omelette is folded into thirds rather than in half.

Step 4
Follow the steps through step 3 above. When the eggs are slightly set, incline the pan away from you so that the eggs are at the far end of the pan.

Step 5
Using a fork, fold the nearest edges in toward the center over the moist center. Press this in place to create a rounded edge.

Step 6
Tap the pan gently to loosen the omelette and make the far edge rise above the lip of the pan. Fold this part back toward the center, slightly overlapping the other edge.

Step 7
Hold the serving plate in one hand and bang the pan on the counter so that the omelette will move against the edge of the pan. Invert the omelette onto the plate and serve immediately.