Cook The Perfect Omelet with Only Two Toppings

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Omelets can be … fussy, especially when serving guests. There’s a difference between a lovely, fluffy omelet with oozy cheese and a dry, crusty pile of eggs laced with mushy toppings that inevitably all taste the same. You know the ones. The ones you’ve drooled over on the menu only to receive the final, lumpy product at your table. That’s why when I found a beautiful, delectable omelet at Wild Iris Cafe in Dunedin, Florida, I knew I had to share the chef’s tips. 

Chef Justin Santiago has been making omelets since he was 16 years old, and the same amount of years later, he’s all but perfected it. “I like to keep it simple. I don’t even use pepper. Guests can always add that on their own. Salt, on the other hand — salt is key.”

Know the Essentials for Making the Perfect Omelet 

According to Santiago, there are only three things you need to make the perfect omelet: a great nonstick pan, salt, organic eggs.

Ideally, no more than three eggs and no more than two toppings. “Anything else and you might as well make a quiche,” he jokes. 

Cheese, he says, is secondary to eggs and salt, but he agrees it’s a welcome addition. “If someone asks for a cheesier omelet, I add cheese to the eggs themselves, and then add a little more on top.” 

‘Let the Eggs Talk to You’ 

Like many home cooks, I’ve often wondered how I know when to fold an omelet. Some chefs prefer a French fold, which is a three-fold style without any additional ingredients other than eggs and butter. Santiago, on the other hand, likes a single fold. To know when it’s time to fold your omelet, Santiago says to let the eggs talk to you. “The color will change in the eggs, and you’ll see bubbles start popping. Flip it, and leave it alone.” Think of it like a pancake. Once you see those bubbles, it’s time to flip and wait. 

To master the fold, Santiago says it’s really about finesse. Well, finesse, a nonstick pan, and a rubber spatula. “The equipment is half the job. The other half is to be quick and confident. You have to have confidence in your flip.”

Make It Fluffy, Like a Soufflé  

“A good omelet is like a soufflé — it’s airy. I basically cook it really well on one side, and then fold it to melt the cheese.” If you really want to kick your fluffiness up a notch, consider adding a splash of cream. “Cream will never hurt an omelet,” Santiago says with a laugh. 

Don’t Overdo It on the Toppings

When it comes to toppings, per Santiago’s suggestion, keep it to just two, and cook heartier vegetables and meats down separately. Leafy greens, like spinach, need to go in raw. Otherwise, those will be too watery. Add them to the egg mixture prior to folding. 

Santiago’s last secret is to not only stuff those toppings inside, but smatter a few on top, too. That way, you really can get all of those extra goodies into every single bite. Plus, the presentation is *chef’s kiss*! 

Tags: Breakfast, healthy, Healthy Eating

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Written By

Nicole Letts

Nicole is an Atlanta-based journalist with work appearing in AAA, BBC Travel, Good Grit, Modern Luxury, Southern Living, and more. See Full Bio

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