The Perfect Omelette

Believe it or not, the girls did not use a recipe to make their own omelettes. Some girls paired together and made a two-egg omelette, some made their own and used 1 egg.

We invited the girls to try different vegetables and cheeses and they had a spectacular time experimenting. We encouraged the girls to “crack” eggs on a flat surface vs on the edge of a bowl to lessen the possibility of breaking the yolk and getting shells in their bowl.

Students selected their ingredients, sautéed them, followed the procedure for making a curd, rolled the pan to get the uncooked egg underneath their egg “crepe,” added their filling, folded the omelette closed and voila!

There are numerous ways to make and spell omelette. You can fold them in half or thirds, you can roll them – even leave them flat. Some techniques flip the omelette before folding, others don’t. The following are the increments we used. If the girls were using heavy amounts of vegetables, they learned they needed to have the right egg-to-filling ratio so that their omelette wouldn’t fall apart.


  • 2 eggs
  • 2 T milk or water
  • 1 t oil or butter for sautéing filling
  • 2-3 T filling ingredients from various veggies to ham
  1. Crack eggs into bowl and whisk together with milk or water. Place an 8-inch nonstick pan over medium heat.
  2. Add oil/butter and sauté vegetables. Add egg mix and with a silicone spatula, lightly move egg around pan until about 1/3 is set (curd). Turn the pan to distribute uncooked egg, lifting cooked egg to get mixture underneath.
  3. Let set, add filling and fold in half. Plate and finish with salt and freshly ground black pepper.