A tasty omelette isn’t just about fresh eggs – it’s also about how you cook it and the pan you use. With 2–3 eggs per person, a splash of milk, and the right technique, you’ll have a fluffy, creamy omelette ready in minutes.
The basics: eggs, milk, and a good pan
I usually go with 2–3 eggs per person and whisk them with a tablespoon of milk or cream. The key is whisking well so the mixture is smooth with no lumps.
A 20 cm non-stick pan works best. It heats evenly and is easy to tilt and move. After pouring in the eggs, I let them set for 5 seconds, then keep moving them gently for about 30 seconds until they’re firm but still soft.
At Melissa, we know the right cookware makes a difference. Our omelette maker, for example, cooks two identical omelettes in just 5 minutes – perfect for busy mornings. And with safe, modern materials, you can cook healthy and sustainably.
Light and fluffy every time
Crack the eggs into a clean bowl, whisk them, and add a little salt and pepper. Always use a clean pan to prevent sticking.
Heat the pan over medium with a knob of butter or a mix of butter and oil (like sunflower or coconut oil). That way, the butter adds flavour but doesn’t burn.
Keep stirring gently with a spatula and shake the pan now and then. The omelette is ready when the outside is golden but the inside is still slightly soft – the French call this “baveuse.” If you prefer boiled eggs, the Melissa egg cooker handles up to 7 at a time automatically.
Picking the right pan or maker
For 1–2 servings, a small 20 cm non-stick pan is perfect. Check the weight and handle – it should feel comfortable for tilting and shaking. Always use a silicone spatula to protect the coating.
Want more variety? Our 3-in-1 sandwich maker also grills veggies, perfect for adding to your omelette. And don’t forget: cooking on gas and induction is slightly different, so adjust your timing accordingly.
Variations and tips
Add fresh veggies like mushrooms, tomatoes, or broccoli for more flavour and nutrition. Herbs such as chives, parsley, or thyme give a nice aromatic touch. A farmer’s omelette is easy – just mix in veggies and some grated cheese.
The secret is to keep moving the spatula and shake the pan often. Prefer a firmer omelette? Flip it once the bottom is set and the top is almost done.
With these tips – and the right tools – you’ll master the perfect omelette every single time.