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Epicurious

Fluffy Omelet

Image may contain Peel
Michael Graydon + Nikole Herriott

We try to have hard-boiled on hand, but when we're time-pressed, this omelet takes just five minutes before work

Recipe information

  • Yield

    Makes 1 omelet

Ingredients

2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil

Preparation

  1. Whisk eggs until frothy; season with salt and pepper. Heat oil in a small nonstick skillet over medium heat. Add eggs and, using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set, 2–3 minutes. Flip omelet and cook until set, about 30 seconds longer. Let cool slightly before slicing into ½”-thick strips.

Nutrition Per Serving

Calories (kcal) 170 Fat (g) 12 Saturated Fat (g) 2.5 Cholesterol (mg) 215 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 6 Sodium (mg) 310
TagsOmeletEggQuickEasyOne-Pot Meals5 Ingredients or FewerVegetarianDairy FreeGluten FreeNut FreeKetoBreakfastBon Appétit
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