Basic Omelette

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The classic French omelette is not a difficult dish to make if a few rules are followed: do not attempt to make an omelette with more than 3 eggs; use a small omelette pan with sloping sides so that the omelette can be rolled out on to the plate; use only a small knob of butter.


  • 2 eggs seasoning to taste
  • knob of unsalted butter


    Beat the eggs and seasoning with a fork. Melt the butter and tilt the pan to spread it over the bottom. Pour in the eggs and tilt the pan again so that they cover the base. Control the heat so that the egg just bubbles a little, but does not heave or burn. When the bottom is set and there is still some liquid egg in the centre of the top, fold each side of the omelette to the middle with a spatula, then slide it on to a plate and serve at once. Omelettes have to be made individually; they must be eaten at once as they cannot be kept warm.