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Breakfast Egg Quick-fixes

My Best Omelette

August 7, 2012

Season 2 of MasterChef Australia (yeah, yeah, I’m obsessed) had Adam and Callum preparing fluffy omelettes for the judges in the Grand Finale. Normally, I would be glued to see how the perfect omelette is made. But, I wasn’t, coz I had already made mine.

Omelettes have been a very sorry affair in my repertoire of cooking skills. I’d just never get the right consistency. But, I mastered the perfect omelette once I got the perfect non-stick saucepan. Amma gave me this Fissler saucepan when I got stuff from home and it has been a boon. So, one day, with the leftover stuffing from my mushroom-filled grilled chicken breasts, I was inspired to make stuffed omelette.

I’m sure all of you know how to make an omelette. But, I shall still describe what goes into it and how it should look, taste and feel! The perfect omelette is smooth, fluffy, light and thin and slightly golden brown. It almost melts in your mouth as you dig in. And, the perfect secret to any egg recipe like fried eggs or omelette is the use of butter or ghee (which is a secret I learnt from my mother-in-law, and that my husband reiterates time and again). It just takes the dish to another level.


Disclaimer: The image was taken from the iPhone in a hurry and lots of excitement. Imagine, if you drool over this, the actual version was so so so much better looking.

Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Prep Time 5 minutes
Cook Time 5 minutes
  1. In a bowl, whisk together the eggs, milk, salt, pepper and herbs well till it becomes light and fluffy.
  2. Put the butter in the 'perfect' hot saucepan and add some of the egg mix.
  3. Once the mix becomes opaque, add the stuffing of your choice and cover till all the liquid evaporates.
  4. Add some grated cheese till it melts and flip over one half of the omelette as in the picture below.
  5. Serve hot with buttered bread and any sauce, if need be.
  6. Tip: Stuffing choices: It could be a simple one with onions, garlic, tomatoes and green chillies; or something more elaborate like mushrooms, corn, spring onions and sausages. Chopped pieces of cooked chicken would also work well. You can go crazy with the options!
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  • Chandralekha Pande August 9, 2012 at 04:21

    this is awesome now shanti!!

  • Dream Chaser August 14, 2012 at 17:18

    I recently discovered a secret that I would never have believed if I hadn’t seen it in action for myself: water. If you add a little water before beating the eggs, you get a fluffier omelette.

  • Shanti September 27, 2012 at 11:35

    Christine, that’s a great idea. Ill definitely try it next time! Thanks 🙂

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