An omelet should be a pale yellow, fluffy, delicate bundle—not the dry and chewy, massively stuffed piles you’ll find at the diner. Omelets are not difficult to make: All you need is the right pan, enough butter, and some wrist dexterity. Fill this basic omelet with just about anything, and serve it for a satisfying breakfast or lunch with a salad.
Special equipment: You will need an 8-inch nonstick frying pan.
- 3 large eggs
- 2 teaspoons whole milk
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon finely chopped fresh herbs, such as parsley, chervil, or chives, plus more to garnish
- Whisk the eggs, milk, salt, and pepper in a medium bowl until pale yellow and the egg yolks and whites are evenly combined. Set a serving plate aside.
- Melt the butter in an 8-inch nonstick frying pan over medium heat until foaming. Add the egg mixture and stir constantly with a rubber spatula, moving the eggs around the pan until they form small curds, about 2 to 3 minutes.
- Gently shake the pan and use the spatula to spread the egg mixture evenly across the pan—the top of the eggs should have a creamy consistency. Sprinkle all over with the measured herbs.
- Remove the pan from heat. Using the spatula, fold a third of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate, seam side down.
- Garnish with additional herbs and serve immediately.