Menu podcast

in: Featured, Food & Drink, Living, Visual Guides

• Last updated: June 4, 2021

How to Make the Perfect Omelet: An Illustrated Guide

These steps are required to make a perfect omelet illustration.


This post is brought to you by Blue Apron. Blue Apron delivers all the fresh ingredients and chef-created recipes needed so you can cook meals at home like a pro. Try Blue Apron today and get your first 2 meals sent to you for free!

What’s this?

The omelet is really the star of the egg-centric breakfast dishes. It can be as simple as you like, featuring just ham and cheddar; or, you can branch out and add various meats, cheeses, and vegetables. It makes for a great dish for both the bachelor looking for a quick and healthy breakfast (or breakfast for dinner), or the dad making some Saturday morning goodness for his family.

While the omelet is often the highlight of any good restaurant breakfast buffet, it can easily be made at home with a little practice. It’s not a complex dish, it just requires a little finesse. Here’s your step-by-step guide on how to make one just like the awesome dudes manning the buffet line.

  1. Preheat skillet on medium-high. Saute the fillings — veggies, ham, etc, — for 3-4 minutes, until tender.
  2. While doing that, whisk 3 eggs until frothy and mixed, seasoning liberally with salt and pepper.
  3. Add eggs to skillet, with veggies, and let cook undisturbed for about a minute. Next, gently pull the eggs from the outside to the center, allowing the liquid to flow underneath and cook.
  4. When eggs are mostly set, flip. Do this with a spatula, or for the seasoned chef, use the edge of the skillet and some upward force.
  5. Sprinkle cheese on one side; cook for an additional minute.
  6. Serve omelet out of the skillet by folding it half as you set it on the plate. Allow cheese to melt for 30 seconds, and enjoy.

Like this illustrated guide? Then you’re going to love our book The Illustrated Art of Manliness! Pick up a copy on Amazon.

Based on the article by Matt Moore

Illustration by Ted Slampyak

Related Posts