Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
3 Mins
Total Time
3 Mins
Serves 2 (serving size: 1 omelet)

Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center.

How to Make It

Step 1

Combine dash of salt, dash of pepper, and two eggs in a small bowl. Stir with a whisk until just blended (do not overbeat).

Step 2

Heat an 8-inch nonstick skillet over medium heat. Melt 1/2 teaspoon butter in pan; swirl to coat. Add egg mixture to pan; cook 60 seconds or until eggs are the consistency of very soft scrambled eggs (center will still look wet), stirring constantly with a rubber spatula. Tilt pan while stirring to fill any holes with uncooked egg mixture. Run spatula around edges and under omelet to loosen it from pan. Push one end of omelet up onto front lip of pan. Roll other end of omelet toward lip to close omelet. Turn out onto a plate, seam side down. Repeat with remaining salt, pepper, eggs, and butter.

Step 3

Nutrition Note: Eggs are naturally high in dietary cholesterol, but these omelets fit well within our fat and calorie guidelines.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

carolfitz's Review

February 12, 2013
We've been snowed-in, giving us time for many more cooked breakfasts than usual. Used this super-easy recipe a couple times and got perfect results. Once with fresh thyme in the eggs and lightly filled with minced ham & cheddar; once with parsley and filled with browned mushroom slices & swiss. Served with cut fruit. Wouldn't have thought of omelets without CL .