Classic omelette (5 eggs)

5 minutes
1 serving
28g protein*
315 kcal*

Soft in the center, set on the outside—this is the fast, no-drama omelette you can repeat every morning. Built around 5 eggs for a high-protein single-plate meal.

Nonstick pan Medium heat Salt late Finish with acid

*Nutrition is for 5 large eggs without fillings. Add-ons (cheese, oil, veggies) change totals.

Overview

A classic omelette is about timing, not talent. Control heat, keep the curds small, and fold before it looks “done”.

What you’re aiming for

Outside set no browning
Center soft creamy, not runny
Texture fine curds fold, don’t scramble

Quick takeaway

Beat eggs until uniform, cook on medium, stir briefly to form small curds, then stop stirring and fold while the top is still slightly glossy.

If it’s dry, you waited too long. Fold earlier and let carryover heat finish the job.

Ingredients

Simple base + optional add-ins. Keep fillings light so the omelette folds cleanly.

Base (1 serving)

Eggs 5 large room temp if possible
Butter 1 tsp or 1 tsp olive oil
Salt to taste add near the end
Black pepper to taste fresh if you can

Optional fillings (choose 1–2)

Cheese 20–30g cheddar / feta
Greens 1 handful spinach / arugula
Herbs 1 tbsp chives / parsley
Tomatoes 2–3 tbsp diced, drained

Tip: sauté watery veggies first, or they’ll leak and tear the fold.

Steps

This method makes a tender omelette without browning. Timing is short—have fillings ready.

Cook (about 5 minutes)

  1. Crack 5 eggs into a bowl and whisk until the whites disappear—uniform color, no streaks.
  2. Heat a nonstick pan on medium. Add butter and swirl as it melts (no sizzling smoke).
  3. Pour in eggs. Stir gently with a spatula for 20–30 seconds to create small curds.
  4. Stop stirring. Tilt the pan so uncooked egg flows into thin gaps.
  5. When the top is mostly set but still glossy, add fillings on one side.
  6. Fold, slide to a plate, and season (salt + pepper). Rest 30 seconds, then eat.

Common fixes

Brown spots heat too high lower to medium
Dry / rubbery overcooked fold earlier
Tears when folding too full use fewer fillings
Watery wet fillings pre-cook / drain

Quick takeaway: turn off the heat before it looks done—carryover finishes it.

Nutrition (5 eggs)

Use these numbers as the baseline, then add your fillings and cooking fat on top.

Macros & key values

Calories 315 baseline
Protein 28g complete
Total fat 21g mostly from yolk
Carbs 2g very low
Cholesterol 818mg high

Make it more balanced

Add fiber veggies spinach, peppers
Add carbs (optional) whole grains toast / oats
Reduce added fat nonstick use less oil
Lower cholesterol more whites swap 1–2 yolks

Quick takeaway: keep the base simple, then decide what you need—fiber, carbs, or extra calories—based on your goal.

Tips & variations

Small tweaks change the outcome a lot. Pick one upgrade at a time so you can taste what worked.

Best upgrades

  • Finish with lemon or hot sauce for brightness
  • Add herbs right before folding for aroma
  • Use a lid for 20 seconds to set the top gently
  • Keep fillings warm and dry for a clean fold

Common mistakes

  • High heat that browns the eggs
  • Over-stirring until it becomes scrambled eggs
  • Salting too early (can thin the mix)
  • Overfilling and ripping the fold

Quick takeaway: medium heat + early fold = tender omelette, every time.

FAQ

Fast answers for the “why did mine turn out weird?” moments.

You don’t need to. For a tender omelette, focus on moderate heat and early folding. If you want a lighter texture, a splash of water works better than milk.
The pan was too hot or it sat too long before you folded. Drop to medium and pull it sooner—carryover heat finishes the center.
Omelettes are best fresh. For prep, cook the fillings ahead and store them, then make the omelette in 3–5 minutes when you’re ready.
Swap 1–2 yolks for extra whites. You keep volume and protein while lowering fat. Pair with veggies for a larger plate without many calories.

Quick takeaway: don’t chase “done” in the pan—plate it when it still looks slightly under.