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A handful of fresh ingredients and a super simple preparation make a nourishing meal that satisfies any time of day.
Summertime cooking begs to be easy. Luckily, fresh herbs, your favorite cheese, and eggs are all you need for a super speedy meal that’s loaded with flavor.
Although most people would probably consider this meal breakfast, I often prepare it for dinner. With basil and chives growing in our garden and eggs and cheese always in the fridge, it’s a meal that I can always whip up when I feel like I have the proverbial nothing to eat or little time to cook.
In the recipe below, I’ve added some extra tips that I use when preparing omelets, especially since I gravitate towards a thick, hearty omelet instead of a thinner version. I like the egg flavor to really shine, and think a thicker omelet tends to be especially moist and tender.
If you have your own favorite way of preparing an omelet, by all means follow your go-to method with these convenient toppings. Of course, if there are different herbs or fillings that you love, throw them in too.
But for the simple omelet that we enjoy often, pick up some Cooper sharp cheese at the grocery store and try it with this easy herb combination. Cooper sharp cheese has a hint of sharpness, which complements the mild flavor of the eggs. It also melts very well.
The basil-chive combination supplies a fresh flavor that is so very satisfying. With a side of sliced vine-ripened tomatoes, a green vegetable, or fruit of choice, it’s a perfect summer meal!
Easy Summer Omelet for Two
With a simple combination of fresh herbs and cheese, this is our favorite summer omelet. To feed our family of four, I often double the recipe and cook one big omelet in a 10-inch skillet. In this case, I don’t always flip the top over in one piece. But no matter what it looks like, this easy meal still tastes great!
Ingredients
- 4-5 eggs (see notes)
- 2 tablespoons milk
- 2 slices Cooper Sharp cheese (about 1 1/4 ounces or one slightly rounded quarter cup if substituting shredded cheese)
- 2 tablespoons snipped fresh chives, plus more for garnish
- 1/3 cup slivered fresh basil, plus more for garnish
- Kosher salt and pepper
- Olive oil or butter for pan
Instructions
Crack the eggs into a bowl, add the milk, and whisk to blend with a fork.
Heat a nonstick pan over medium heat. (I use a 6-inch skillet.) Once the pan is hot, add enough olive oil or butter to lightly coat the surface of the pan.
Pour the eggs into the skillet and allow to cook without stirring until the bottom begins to set. With a heat-resistant rubber spatula, gently push one edge into the center of the pan while tilting the pan to allow the still-liquid egg to flow underneath. Repeat with the other edges until there is no liquid remaining and the top of the omelet is just slightly wet. If the omelet is cooking too fast or browning on the bottom, reduce the heat to medium-low.
Lay the cheese slices over one half of the omelet, breaking to create an even layer. Sprinkle the chives and basil overtop. Season with salt and pepper. (If you wish to add other filling ingredients, now is the time to do it.)
With your spatula, lift the half of the omelet without the toppings and fold it over, so that the edges line up. It helps to hold up the pan and tilt it at the same time to help get the half over in one piece. (If it breaks, don’t worry. It will still taste great!) Cook for another minute or so until the cheese is thoroughly melted and the omelet is cooked through.
Sprinkle with extra herbs, season to taste, cut in half, and serve immediately.
Notes
- Choose the number of eggs based on whether you like a thicker or thinner omelet. Here, I use five eggs cooked in a 6-inch skillet. With a thicker omelet, I don’t worry about it being pretty as I am getting the uncooked egg to flow under the semi-solid masses. I gently lift up the bigger cooked masses with the spatula to allow the uncooked egg to flow underneath. As the liquid parts begin to cook, you can start tilting the remaining uncooked egg out to the sides to make an even circle. At the beginning, just focus on getting the uncooked part under the cooked parts. And don’t worry, a rustic look is good!
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FAQs
One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine.
What is the secret to a well cooked omelet? ›
Omelettes should be cooked in the medium-low range on the stovetop. The temperature you cook an omelette on will depend on the heat of your stove and the type of pan you are using, but a medium heat is usually appropriate. The goal is to cook the omelette slowly, so that it sets properly and becomes fluffy.
How much water should be used to make a 2 egg omelet? ›
Add about 1/2 tablespoon water per egg. The water in the egg mixture will turn to steam as the eggs heat to make the omelet a little fluffier.
What goes well in an omelette? ›
Some classic omelet fillings include shredded cheddar or Gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs or even leftovers from last night's dinner. For a sweet omelet, omit pepper and add a dash of sugar to egg mixture.
Do you put milk in an omelette? ›
Many people add either milk or cream to their omelettes in order to bulk them out and have a more substantial dish without the need to add an extra egg. While this does work, it's crucial not to go overboard or you'll end up with a mixture that's too loose.
What is the secret ingredient in an omelette? ›
But even the most well-intentioned, cloud-like egg dishes can sometimes fall a little flat. The ingredient you can't live without when you want a super-fluffy omelet any time of day is cream of tartar.
What makes an omelette taste better? ›
What Makes a Good Omelet?
- Cooking Fat: Butter Is Nonnegotiable. ...
- Quality Eggs: The Fresher, the Better. ...
- The Right Add-Ins for Flavor: Cheese, Meat, Veggies, Seasonings. ...
- The Right Cooking Temperature: Low and Slow. ...
- The Right Consistency: Use a Whisk to Whip the Eggs. ...
- Love a Good Omelet?
Take a whisk to the egg whites and don't stop beating them until you have stiff peaks. (Okay, you can take breaks, but don't give up!) Then gently fold your light-as-air whites together with the yolks. See our guide on how to fold ingredients for light-as-a-feather texture.
Is water or milk better for omelette? ›
If you want a lighter (not lighter in calories) and fluffier omelette, you can add a splash of water to the eggs which will create steam as it cooks. Or if you want a richer omelette, you can add a splash of milk or cream.
How to make an omelet easily? ›
Instructions
- Whisk eggs, water, salt and pepper.
- Melt butter in an 8-inch (20 cm) nonstick frying pan over medium heat. Pour in egg mixture. ...
- When eggs are almost set on surface but still look moist, cover half of omelette with filling. ...
- Cook for a minute, then slide omelette onto plate.
If you're looking for ingredients that can jazz up a variety of egg dishes, check out these top 20 egg seasoning ideas:
- Salt. Salt is one of the most popular and obvious seasonings for any egg dish. ...
- Pepper. ...
- Red Pepper Flakes. ...
- Chili Powder. ...
- Hot Sauce. ...
- Tarragon. ...
- Dill. ...
- Basil.
Cheddars, mozzarella, and alpine cheeses like Gruyère all melt perfectly for an omelet, but other cheeses like feta, parmesan, or manchego will work too. Some cheeses, like paneer or halloumi, won't melt but can be cubed or sliced and added as a chewy filling.
How many eggs do I need to serve 2 people? ›
Gather ingredients
To make scrambled eggs for two, you'll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional.
How many eggs are enough for two people? ›
Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.
Do you use 2 or 3 eggs for omelette? ›
The fewer eggs, the quicker it will cook, so you can use a smaller skillet for a one- or two-egg omelette and one that measures 8-inches (20 cm) at the base for a 3-egg omelette. You can use cooking spray in place of the butter or oil.
Is a 3 egg omelette too much? ›
Eating one to three eggs per day can have several health benefits, but this varies from person to person. At this level of consumption, people can expect minimal changes in their cholesterol levels. It is unclear whether there is an upper limit on how many eggs a person can eat per day.
