All pictures on this page were borrowed from the internet.

Omelet (US of A) = pan-fried whole eggs, beaten to mix the yolk and white, not stirred while cooking, may be flipped to fry both sides. The result is an egg pancake that can vary from paper thin to about 1" thick. (tortilla española)  

Anything egg scramble can also be done as an omelet, just don't stir.

A. Basic omelet, the American way

The egg, all by itself.


This is what you need per serving:

  • 1-2 egg
  • 1 tsp. butter / olive oil
  • a non-stick frying pan
  • S&P
Pic1: basic omelet


Serving suggestion:


Pic2: 2 eggs
Pic3: whisk
Pic4: pour


Pic5: wait
Pic6+7: the question: to fold ... or to flip

B. French Omelet

Omelette (Fr.) A French omelet is a very different animal indeed. It is cooked over higher heat while stirring to create evenly small curds. When the bottom is set but with the top still moist, the omelet is rolled up . If done right, the result is a bright-yellow very smooth-looking omelet, no browning at all.

Remember those Spoonable Eggs?
It's almost like that. but over higher heat to quickly set the bottom enough that it can be rolled up.


This is what you need per serving:

  • non-stick frying pan
  • 2 large fresh eggs
  • 2 tbsp. butter
Pic8: French omelet


This is where it gets different:


Pic9 eggs, bowl
Pic10: whisk
Pic11: melt butter


Pic12: pour eggs
Pic13: shake & stir
Pic14: wait


Pic15: place butter under the edge,, roll
Pic16: roll more
Pic17: all done