Grammy's Kitchen · Omelette · How to Make an Omelette
One of 33 omelette recipes we measured
30 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| dairy | 15% | 0% |
| fat | 14% | 7% |
| protein add | 56% | 19% |
| liquid | 15% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 2 large eggs |
| 15 g | 1 tablespoon milk (or water, optional) |
| salt and black pepper (to taste) | |
| 14 g | 1 tablespoon butter |
| 56 g | 1/2 cup shredded cheddar cheese |
| toppings as desired |
Method: 5 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wonderful instructions on how to make the base of an omelette. I used 3 yolks and 1 white, cooked over avocado oil rather than butter. Then added cooked onions, mushrooms, garlic and basil for the toppings and tried nutritional yeast towards the end of cooking” — a cook, 5.0★
“Thanks for this recipe and tutorial. I am as old as dirt and had been afraid to make an omelet after a few bad tries. It came out almost as good as a restaurant would do. So excited I can now make omelets!” — a cook, 5.0★