‘Easy’ recipe to cook the ‘perfect omelette’ in ‘less than 10 minutes’

Jamie Oliver demonstrates how to make a folded omelette

Omelettes are a popular breakfast dish but can also make a tasty and quick dinner. While they can be intimidating, they’re really not difficult.

There are a few tricks to cooking the perfect omelette and, with practice, anyone can create a restaurant-quality omelette at home.

Beginners will find it best to stick with a two-egg omelette. Once the technique has been mastered, move up to a three-egg omelette.

Mastering the art of cooking an omelette means you’ll never be stuck for an easy dinner again.

Sharing with BBC Food, Chef Ellis Barrie, has detailed how to “cook the perfect omelette”, noting that it takes “less than 10 minutes” to make.

READ MORE: ‘Best ever’ roast potato recipe for ‘beautifully crisp’ and ‘golden’ results

In a video clip where Ellis demonstrated making the omelette, he claimed that it’s “simple, easy and one for your repertoire”.


Two knobs of butter

large handful spinach

Two eggs

15g of grated cheddar cheese

Salt and freshly ground black pepper


1. Melt a knob of butter in a frying pan placed over a medium heat. Add the spinach and cook for one to two minutes, until wilted. Season with salt and pepper. Tip out onto a plate and set aside.

The size of the pan people use to make their omelette is vital because it needs to suit the amount of eggs being used.

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A 22cm pan will make a two-egg omelette of the right thickness. For those who use a larger pan, their omelette will be too thin and overcook rather than have a soft interior.

A non-stick pan is the easiest to use, but a heavy-based pan will retain more heat and cook the eggs a little faster.

2. In a bowl, beat the eggs until just mixed. Return the frying pan to medium-high heat, add the remaining butter and melt until beginning to foam, then swirl it around the pan.

3. Pour in the beaten eggs, then tilt the pan to distribute the eggs evenly. Leave for 20 seconds, until the eggs begin to bubble.

4. Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre, incorporating the butter. Gently shake the pan to redistribute the egg to the edges.

5. Sprinkle over the cheese and spinach while the egg is still slightly runny in the middle, then remove the pan from the heat. The residual heat will continue to cook the egg. Season with salt and pepper.

6. Using a spatula, fold one-third of the omelette into the middle, then turn the omelette onto a warm plate folding it over itself. Serve immediately.

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