I have never been able to make good omelets. Even with the perfect omelet pan, I still couldn’t get omelets to turn out right. My omelets wouldn’t get done in the middle or they’d fall apart when I’d try to fold them over. They were never good, so I stopped making them, even though I loved to eat them.
This past summer I went to visit my friend Amy and her husband made us breakfast one morning. When I heard he was the “Omelet King” I decided I’d stick close by and watch what he did. Here’s what I learned from the master, himself.
6 Tips for the Perfect Omelet
- His omelets were simple, 2 egg, omelets, whisked to perfection. One of my problems was that I always used way too many eggs for one omelet.
- He added 2 scant tablespoons of water to the eggs as he whisked which helps to make the omelet light and fluffy.
- His ingredients were simple… a little shaved Gouda cheese, some basil and diced tomatoes. Add a pinch of salt and pepper, and it was perfection.
- He kept his heat at a medium low and only used a small pat of melted butter in his pan.
- His final step was key to me… once the omelet was close to done, he placed his omelet, pan and all, under the pre-heated broiler of his oven for about 30 seconds. This provided just enough heat to finish cooking the inside and made folding the omelet over after removing it from the oven incredibly simple.
- Randy used a very nice All-Clad Stainless Steel skillet when he made our breakfast. Although I covet that pan, I’ve found my little Teflon skillet works fine if I follow Randy’s tips. Just make sure whatever skillet you use is oven proof.
So there you have it. I now know how to make the most perfect omelets, thanks to that little visit with Amy and her “Omelet King” husband! Because of these tips, I enjoy delicious omelets several times a week, for breakfast or lunch.
You may notice the omelet in my pictures has a different color to it. That’s because I went a little crazy with my Gourmet Garden Basil as I whipped it into the eggs which turned them just a tad bit green. I love basil and whipping a little Gourmet Gardens into my eggs gives the omelet an incredible, fresh Basil flavor. I’ve been using my Gourmet Gardens herbs almost every day and am excited to share a cooler of Gourmet Gardens herbs with you! They will change the way you cook with herbs, especially in the winter. Get fresh herb flavor without actually growing your own herbs. It’s a brilliant product I really think you’ll love.
To enter the giveaway for the Gourmet Garden collection of herbs, simply follow the instructions in the Rafflecopter widget below! Thanks for reading and good luck!
A special thanks to my friends at Gourmet Garden for providing the items for this giveaway. All opinions expressed are my own!
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Amanda A. says
I would use the garlic the most.
Kymber says
toss up between garlic and basil…
Terri says
Parsley!
Catherine Schmidt says
I love their ginger… no more peeling and grating that pesky root!
Catherine Schmidt says
I love their ginger… no more peeling and grating that pesky root!
Kel says
Chunky garlic – as I don’t like to cut up garlic!
Liz @ The Lemon Bowl says
I have All-Clad pans but have always been afraid to use stainless stell (vs nonstick) for omeletes!! Love these tips.
Katie | Healthnut Foodie says
I’m pretty sure ginger would be my favorite, but they all look great!
Cindy Brickley says
Which one would use the most? It would have to be ALL OF THEM!
cjbrick@ymail.com
Joy says
Garlic and ginger are my go to flavors
Amber | Bluebonnets & Brownies says
Sweet! I love Gourmet Garden herbs, but they are so hard to find here. The only place I’ve been able to is Target, and 9 times out of 10, my Target is sold out of everything. When I can get it, I love to use the ginger in everything from curries to cranberry muffins.
Barb Stewart says
I would say the basil if not the Italian herbs for my choices! (My son would say the Italian Herbs!)
Chelsea {Whatcha Makin' Now?} says
I never would have thought to put under the broiler! Great tip. I usually give up and just make scrambled egg omelet. HAHA
Ali | Gimme Some Oven says
Mmmm…love Gourmet Gardens’ basil and ginger. These omelets look wonderful. I’ve never heard the broiler trick — makes sense! 🙂
Lana @ Never Enough Thyme says
I love to make omelets, especially on the weekend. For me, the perfect omelet has sauteed onions, peppers, and tomatoes, but hubby likes his filled with ham and cheese. Basil goes great with either of those combinations!
Crystal @ Crystal's Cozy Kitchen says
I always love learning tips from others – thanks. My two tips is that I cook any veggies (like peppers and onions) that go into the omelet that way it doesn’t cool off the eggs so they cook better (especially important if I don’t do the second tip). The second thing I do is I actually flip the whole egg round before adding the filling so that the inside is all cooked before the filling is added (easier to do with a small skillet instead of a larger one). It also makes the egg a bit fluffier.
Looks delicious! I love the addition of basil to the eggs – and that’s what I love about omelets – each one is made individual and I could add it to mine and keep it out of my basil-disliking husbands. 😉
Julee Patterson says
This would be awesome! Italian herbs would get used most often around here. 😉
Angie says
Garlic!
Meagan @ A Zesty Bite says
Glad I wasn’t the only one that couldn’t master the perfect omlete. I think I use way too many eggs as well. Thanks for the tips!
Laura says
Garlic and Basil. Yum! I love omelets!
jessica w says
I would love to try the chunky garlic or the basil for sure
heather says
i have seen these at the store and have wanted to try them
Megan's Cookin' says
I would use the basil and the cilantro a lot! I would love to try these herbs out.
Pam says
I would probably use the basil the most — I’d probably like the ginger best! 🙂
Sara Tetreault says
Great tips but I have to say, I only like to cook with a cast iron skillet because it goes from stove top to oven and there are no chemicals involved. Yes, it has to be seasoned but that is easy if you leave the pan in the oven and mostly forget it’s there! 😉
Kristen says
Sara –
I have the hardest time with mine sticking when I do things like eggs in it. So it really must not have been seasoned right, you think? I should be able to cook eggs in it without it sticking?
Thanks for the heads up!
Kristen
Amanda says
I think I would use the garlic and basil the most! Thanks for the chance 🙂
Evelyn R says
I would like to try the ginger
Linda | The Urban Mrs says
Definitely chunky garlic and ginger. Yay to both of them.
Lori H says
So excited to see this. Here’s hoping my grocery store carries this product! Garlic is my most-used.
Lori H says
Garlic would be myy most-used, but I am most-excited about the ginger & basil.
Elizabeth says
I would definitely use them all, LOVE fresh herbs and when you cannot get them, these tubes are wonderful!
Tracy says
In the winter, when I’m not growing my own, the basil would be used the most.
Amy Tong says
I think I’ll use the chili pepper the most. I don’t like chopping them as they burn my hands afterwards! What a convenience to have these tubes around the kitchen.
Cindy Brickley says
Which one would use the most? It would have to be ALL OF THEM!
cjbrick@ymail.com
Cindy Brickley says
Which one would use the most? It would have to be ALL OF THEM!
cjbrick@ymail.com
Cindy Brickley says
Which one would use the most? It would have to be ALL OF THEM!
cjbrick@ymail.com
Cindy Brickley says
Which one would use the most? It would have to be ALL OF THEM!
cjbrick@ymail.com
Georgia B says
The chili pepper and ginger. I have the ginger in my frig right now. So great to use! Would love th try the chili peppers.
Kathy Eyre says
Probobly the garlic, but basil would be a close second
Kristen M. says
I’d use garlic and ginger most often. I love those two flavors together, especially for Asian inspired cooking.
Christina says
Ooh, looks good!
Barbara | Creative Culinary says
After a summer of fresh basil from the garden I would stop using basil all winter long; dry basil doesn’t begin to compare.
Then I discovered Gourmet Garden…makes a huge difference; we love it!
Debbi Smith says
I have perfected the omelet. Two eggs, whisked. Bacon grease. Swirl in pan until almost done, flip, add ingredients, fold, stick the cover on and turn of the hear, let everything melt. Voila. You can’t use more than 2 eggs. Size of pan would matter too. I don’t know what size mine is but it’s a smallish skillet looking non stick thing and it words perfect.
Leta Hansen says
Garlic and basil…can’t beat those for flavor!
Leta Hansen says
Garlic and basil…can’t beat those for flavor!
Caitlin Cress says
Cilantro! Love the taste but can never go through a whole bunch without it going bad.
Caitlin Cress says
Cilantro! Love the taste but can never go through a whole bunch without it going bad.
Cassie | Bake Your Day says
I love a good omelet and, even more, I love learning from others who just really make something perfectly! This omelet looks amazing!
Kari M says
I’d use the basil, I have the hardest time keeping fresh herbs. It seems like everytime I grab them out of the fridge they’re already slimy.
Bob says
Interesting, I didn’t know you should add water to the eggs as you whisk. I usually either just whisk the eggs away. Certainly something good to know, would adding milk give the similar affect?
Kirsty says
I think I would use the basil…that is my favorite herb!
Sara B. says
I would probably use garlic the most, but man, I love basil.
Brandie (@ Home Cooking Memories) says
Great omelet tips! I think I do a pretty good job with omelets, but I’m always trying to get them extra-perfect. I think I’ll try the water tip next time (I use milk). As for the Gourmet Garden herbs, I would probably use the garlic the most, but the chili pepper would run a close 2nd place.
Louis says
The Basil and Garlic.
Meryl says
The Basil and Chili pepper.
A Thought For Food says
I’m going to have to follow all of these tricks… I already use water, but I love the broiler idea. The omelet really does look perfect.
A Thought For Food says
I’m going to have to follow all of these tricks… I already use water, but I love the broiler idea. The omelet really does look perfect.
Georgenia Rose Bowling says
Chili pepper or ginger. I have the ginger one in my frig right now!
Jen W. says
Probably either the garlic or the basil. Most likely the garlic. 🙂
MaryBeth says
Cilantro! I love it. Never heard of Garden Gourmet – making sure to scour my grocery store to find it. Thanks!!
christina says
chunky garlic!
Elaine Allen says
Any and all, garlic and parsley first!
Jen says
I think I would try the Cilantro first.
Deanne H. says
My favorite has to be the basil and and the cilantro.
Nancy says
i’ve seen these herbs in the grocery store but never purchased them. would love to try it. i know i’d use the garlic a lot.
Vanessa says
Oooohh. I used to love omlets when I was growing up. Gorgeous.
Rebecca says
It’s a tie between basil and garlic-I love them both!!
Alina says
I would definitely try out the Cilantro herb first!
Sean says
Definitely the garlic!
Shawna says
Ooohhh! I saw this in the store the other day when visiting family. We don’t have them in our local stores yet. I wanted to buy all of them. I don’t think I could choose which one to use first.
Denise Wheeler Van Cleave says
I would definitely use the garlic the most, but I would love to experiment with the others!
Kelsey says
I love the basil!
Mellisa w says
Basil, thanks!
Cooking Cyclist says
Your omelet looks so good, will try you advice. Yum love omelets.
Aneesa says
Definitely the cilantro and chili pepper!
Valerie says
Basil and cilantro.
Ashley Bee (Quarter Life Crisis Cuisine) says
I love those little squeeze tubes of herbs! I am notorious for letting good herbs go to waste–this is just the best idea. Also I suck at omelets… this looks GREAT! Need a skillet…
Chris at Hye Thyme Cafe says
Funny seeing this post now. I’ve had omelets on the brain for the past two days since seeing the opening of the new season of Top Chef. While paring down applicants, Wolfgang Puck tested his batch of prospective chefs by making them whip up an omelet. Very timely post. 🙂
Heather Hughes says
Wow! I guess I’ve never noticed these at the supermarket before. I’m always letting fresh herbs go bad – this is a great idea.
I would definitely use the parsley, basil or garlic!
Julie says
the chunky garlic thkanks
Shaina says
Love the idea of adding the basil to the eggs. I adore basil with my eggs, and it’s been so long since I took the time to make an omelet.
Sylvie @ Gourmande in the Kitchen says
I have to try the broiler trick, I’ve only done that for frittatas but it makes sense to do it for omelettes as well!
samW says
garlic for sure – basil would be next…
Amy B. says
Garlic!
Shawn @ I Wash...You Dry says
Gorgeous photos… as always! I am such a sucker for a savory breakfast, and this omelet has my name written all over it. Thanks Kristen! 🙂
Angie T. says
I love basil…so basil for sure!!
Elin says
Chunky garlic for sure. I’m thinking spaghetti sauce!
wschmaleoe@olatheschools.org says
I have found that the PERFECT pan makes all the difference!!
stylefriendly says
I would use parsley the most.
KaySue says
I would probably use garlic the most.
Carmen says
I’d probably use the garlic more, but I love the idea of the convenience of these – esp the ginger!
Heather says
I would probably use the chunky garlic the most. I use garlic in just about everything I make!
Robin Chesser says
It would be the parsley.
Manda Overturf Shank says
I like the ginger!
Lisa says
Garlic is a given, but I’ve actually been using the ginger quite a bit. Love having it in my fridge 🙂