Dine and Dish

Food blog with family recipes

Secrets to the Perfect Omelet {Gourmet Garden Giveaway!}

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

  1. 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.
  2. He added 2 scant tablespoons of water to the eggs as he whisked which helps to make the omelet light and fluffy.
  3. 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.
  4. He kept his heat at a medium low and only used a small pat of melted butter in his pan.
  5. 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.
  6. 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 Rafflecopter giveaway

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.

Reader Interactions

Comments

  11. 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.

  15. 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!

  16. 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. 😉

  25. 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

  29. Lori H says

    So excited to see this. Here’s hoping my grocery store carries this product! Garlic is my most-used.

  31. Elizabeth says

    I would definitely use them all, LOVE fresh herbs and when you cannot get them, these tubes are wonderful!

  33. 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.

  38. 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.

  40. Kristen M. says

    I’d use garlic and ginger most often. I love those two flavors together, especially for Asian inspired cooking.

  43. 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.

  49. 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.

  50. 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?

  53. 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.

  56. 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.

  57. 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.

  60. MaryBeth says

    Cilantro! I love it. Never heard of Garden Gourmet – making sure to scour my grocery store to find it. Thanks!!

  65. 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.

  70. 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.

  71. Denise Wheeler Van Cleave says

    I would definitely use the garlic the most, but I would love to experiment with the others!

  78. 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. 🙂

  79. 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!

  81. 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.

  91. Carmen says

    I’d probably use the garlic more, but I love the idea of the convenience of these – esp the ginger!

Trackbacks