A Simple Life Hack for the Best Omelet Recipe

Among the seemingly infinite wisdom of Bee Wilson’s new book, The Secrets of Cooking, a simple life hack for the best omelet recipe jumped out at me. Friends, better and easier omelets are just a step away, thanks to one ingredient.

As food writers collectively predict their culinary trends for the new year, I’m, yet again, serving up a classic dish: the omelet. Sure, I’m curious about hot new flavours and fads, but there are some foods that deliver nostalgia, comfort and nourishment, and that is appealing to me.

Paired with a slice of cinnamon swirl spelt toast, and a light green salad, there’s no better start to the day than the simple omelet. Let’s get cracking! (sorry)

A Simple Life Hack for the Best Omelet Recipe

Here is the hack for an easy French-Style omelet that comes out perfect every time: whisk in a little Dijon mustard to the eggs before cooking.

As Bee explains, the mustard acts as both an acid and an emulsifier, enhancing both the texture and the flavour of the eggs. The side by side (with and without Dijon) is quite remarkable.

The mustard-bolstered omelet is light and fluffy, but not annoyingly fragile. It’s a game-changing hack.

Personally, I’m a huge Dijon aficionado, but you don’t necessarily have to love the pungent condiment to appreciate these omelets. The flavour is very mild; imperceptible to most (meaning, my kids).

Since Bee is sharing her fabulous Secrets of Cooking with all of us, I know she would want us to spread this simple life hack for the best omelet recipe far and wide. I hope you try it and love it as much as I do.

Ingredients for a Simple Omelet

Decades ago in culinary school, making dozens of omelets on Egg Day taught me one thing: pay attention. It’s essential to have everything prepped and ready to go – even your plate that will catch the omelet. There is no multitasking when cooking the best omelet recipe.

Only 4 ingredients are essential:

• Eggs, the best you can afford, ideally farm fresh free range
• Dijon mustard! You can also use a splash of lemon juice. It’s the acid we’re after
• Butter: This coats the pan and brings an added richness to the omelet
• Seasoning: freshly ground salt and pepper

Practical Tips for the Best Omelet

Mastering the art of the classic French-style omelet is a valuable kitchen skill. Not only can you feed yourself in mere minutes, and feed yourself well, but you’ll wear the respectable title of ‘Omelet Maker’ among friends, mark my words.

Here are my tips:

One Omelet at a Time: This is a quick brunch/lunch for one. That said, these roll out of the pan so quickly, it’s easy to produce them in rapid succession for a family. If you’re cooking for a crowd, use my Rolled Omelet recipe, as it serves 8+.

Find Your Pan: Ideally use a pan that is 7 or 8 inches in diameter, no bigger. Most people would believe that you need a special, non-stick pan, but rest assured, a restaurant is using a battered, old aluminum pan. I have a 20-year-old All-Clad fry pan that still performs like the day it was gifted me. This 8-inch All-Clad fry pan would be a great choice if you’re buying new.

A well-seasoned cast iron would also work. It may take a few tries to find a pan that feels comfortable and works well for you and your stove.

Find the Heat: you want to strike the right balance between the heat and the beaten egg so that it cooks quickly but does not brown. This takes practice, so be patient.

Add-Ins for The Best Omelet Recipe

Less is more when it comes to filling your omelet. I prefer a hint of filling, which allows the tender, fluffy omelet to shine. So 2-3 tablespoons, maximum.

• Cheese: crumbled goat cheese, grated gruyere, a snowfall of parmesan or sprinkling of sharp cheddar.
• Fresh Herbs: choose mild green herbs like parsley, basil, dill, thyme or tarragon. Chives are my absolute favourite. I keep a small culinary herb garden on a windowsill throughout the winter.
• Vegetables – Sauteed, roasted or grilled vegetables such as onion, zucchini, or green peppers are delicious. Asparagus is luxurious. Vegetables should be chopped small and not wet at all.
• Pork Products – Ham, bacon, crispy pancetta, etc
• Mushrooms – They are sensational with eggs! From wild mushrooms like morels and chanterelles, to simple button or portobello mushrooms, all pair beautifully with a tender omelet. Cook (and season) mushrooms separately first, so the water can evaporate.
• Mash-up your own flavour combos! Take inspiration from this Chard, Leek & Sweet Potato Frittata.

Fans of the (incredible) show The Bear will remember when Sydney makes an omelet for Natalie. When she melted butter on the perfect rolled omelet and crushed potato chips over the top, I died.

I had to recreate The Bear omelet for myself immediately. Not only was I craving the taste of a simple omelet but there’s a comforting rhythm to the execution. Psst: It shouldn’t be stressful!

That reintroduction sparked an omelet-making phase in my breakfast prep, in which I showed love in omelet form. I impressed my kids, Danny fell in love with me all over again…and I asked the obvious question: WHY have I not shared the best omelet recipe with my readers on the blog?

Well, friends, here you go.

• 2 large eggs farm fresh
• 1/2 teaspoon Dijon mustard
• pinch fine sea salt
• 2 teaspoons unsalted butter
• 1 Tablespoon chopped fresh herbs mild, such as chives or parsley
• pinch freshly ground black pepper

• Crack the eggs into a small bowl. With a fork, whisk in the Dijon mustard. Season with salt.

• Heat a 7-inch pan (non-stick or well-seasoned aluminum/cast iron) over medium heat. It should get very hot.

• Add the butter to the pan. It will melt and foam, but should not brown. If it browns, the pan is too hot. Reserve browned butter for another use and begin again.

• Pour the beaten eggs into the foaming butter all at once. The edges will begin to cook and fray immediately.

• Using a silicone spatula, lift and push the edges of the omelet towards the center of the pan, letting the runny egg pool underneath. Work your way all around the edge of the omelet, shaking the pan as you do.

• When the top is still wet looking, but the bottom is set, remove the pan from the heat. Sprinkle on fresh herbs and black pepper. This is when you can add any additional fillings.

• Using the spatula and a fork, gently roll up the omelet like a carpet. Carefully transfer to a plate. At this point it can hold for a few minutes while you whip up another omelet or two.

• Garnish with more chopped herbs, black pepper and a sprinkling of cheese, if desired. I like to serve my omelet with a small green salad. Enjoy!

Bee uses a tablespoon of butter, which is decadent, but a bit much for me. Suit yourself!
If you don’t have Dijon mustard, add a teaspoon of lemon juice to the beaten egg.