Omeletes 2560 2174 Daryl Duarte

A high-quality 10” nonstick pan is worth the investment. I have used Vollrath’s nonstick pan, which has a ground ceramic finish which I love. I have four sizes of this pan, all of which I purchased at Globe Equipment in Bridgeport, CT. I recommend you find a restaurant supply shop near you as they are fun places with a lot of beneficial equipment for home cooks.


Making a perfect omelet takes some practice. Eggs should be yellow when served. One of the tricks to a perfect omelet is to cook the eggs through - without browning the bottom. When my eggs are ¾ done - I finish cooking the surface using my oven broiler. Watch the pan carefully - you don’t want a souffle - this step should only take 10 to 20 seconds. Then, add your favorite fillings, fold the omelet out of the pan, and voila! A perfect omelet. If you are making several, you can hold the finished omelet in the bottom of the oven with the oven left open - so they don’t overcook - while you continue to use the broiler for the remaining omelets. 


  • 3 eggs
  • 1 tbs butter
  • Fillings of your choice


  • Turn on your oven’s broiler.
  • Heat a nonstick pan over medium heat and melt one tablespoon of butter.
  • Add the eggs to the pan, and using a rubber spatula, begin to gently move the eggs, cook them slowly, and allow the uncooked egg to run onto the hot pan as you push aside the cooked egg.
  • Once you have cooked the egg about ¾ of the way through, turn off the stovetop burner, and place the omelet pan under the broiler to set the top of the omelet. This should take about 10 to 20 seconds. Watch the pan carefully - you don’t want the eggs to puff up (like a souffle) - instead - apply enough heat to set the egg.
  • Return to the stovetop, add your fillings, and turn the omelet out onto a plate.
  • Hold the omelet in the lower portion of the oven, with the door ajar - as you finish any additional omelets.
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