Egg Omelette Recipe

Beat eggs

Crack the eggs into a medium bowl. Add the milk, salt and black pepper. Whisk vigorously until the mixture is uniform, slightly frothy and a bit pale — about 20–30 seconds.

Taste & adjust

Taste a tiny bit of the raw seasoned mixture on a spoon (optional) to check salt/pepper balance and adjust if necessary.

Prepare onion and chili

Peel and finely dice the half onion so pieces are about 2–3 mm. Remove the stem and finely mince the green chili; discard seeds for milder heat or keep some for spicier omelette.

Chop herbs

Wash and dry cilantro and parsley. Chop both finely and combine. You should have about 3 tablespoons combined herbs.

Combine vegetables and herbs with beaten eggs: fold the diced onion, minced chili and chopped herbs into the whisked eggs so they are evenly distributed.

Preheat pan

Heat a nonstick or well-seasoned skillet over medium heat for 1–2 minutes until warm. Add the butter or oil and swirl to coat the surface. The fat should shimmer but not smoke.

Cook aromatics briefly (optional)

If you prefer softened onions: add the diced onion and chili to the pan and sauté for 45–60 seconds until they begin to soften and become translucent. Tilt pan to spread them evenly, then pour the egg-herb mixture over them. If you want a quicker, crisper onion texture, pour eggs into the pan first and then sprinkle the raw onion/chili on top.

Set the omelette

Reduce heat to medium-low. With a silicone spatula, gently pull the edges of the egg toward the center while tilting the pan so uncooked egg flows to the edges. Do this intermittently for 1–2 minutes until the top is mostly set but slightly glossy.

Finish cooking

When the omelette is mostly set, you can fold it in half using the spatula or slide it onto a plate and fold. If desired, add the extra butter on top to melt and gloss the surface. Cook for an additional 20–30 seconds after folding for a slightly firmer center; less time for a creamier center.

Slide the finished omelette onto a warmed plate. Garnish with a few extra chopped herbs and a grind of black pepper. Serve immediately with toast or a simple salad.

Notes: For variations, add grated cheese (30 g) before folding, or include diced tomatoes or bell pepper with the onions. Adjust green chili amount to taste.