Grammy's Kitchen · Omelette · How To Make An Omelette
One of 33 omelette recipes we measured
15 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 33.
| this recipe | typical | |
|---|---|---|
| fat | 9% | 7% |
| protein add | 22% | 19% |
| liquid | 7% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 3 large eggs |
| 10 g | 2 teaspoons water |
| Salt | |
| Freshly ground black pepper | |
| 14 g | 1 tablespoon unsalted butter, (plus a bit more for glossing the omelette (optional)) |
| 33 g | 1/3 cup finely shredded Gruyère, (Cheddar, or any other flavorful melting cheese) |
| 2 g | 1 teaspoon finely chopped fresh thyme or chives ((optional)) |
Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The best omelette I’ve ever eaten. I knew the technique but my proportions were off. I’ve never started with a whole tablespoon of butter so at some point before the eggs were done there was sticking. I’d been taught not to salt the eggs until done. Not true! ” — a cook, 5.0★
“Hi Chef Jenn: This was a major winner. I have always failed hard at omelettes in the past that I have not wanted to waste expensive eggs trying again and failing! But this was literally so easy that I felt like a chef making it. I put fresh basil, mushroom” — a cook, 5.0★