Sep 09 2026
Restaurants›Butterface›Three Egg Omelette Recipe

Three Egg Omelette Recipe

Inspired by Butterface
Time15m
Serves1

Make Three Egg Omelette Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Omelette base

Fat for cooking

Filling (optional — choose or combine)

Garnish (optional)

Method

Omelette base

  1. 1

    Beat eggs

    Crack the 3 large eggs into a medium bowl. Add 2 tablespoons milk (or water), 1 teaspoon salt and 1 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and mixture is slightly frothy (about 20–30 seconds).

  2. 2

    Strain (optional)

    For an extra-smooth omelette, pour the beaten eggs through a fine-mesh strainer into another bowl to remove chalazae or lumps.

Fat for cooking

  1. 3

    Heat pan

    Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and 1/2 teaspoon olive oil. Allow the butter to melt and foam but not brown — about 30–45 seconds.

  2. 4

    Swirl and check temperature

    Tilt the pan so the fat coats the surface. To test readiness, drop a single drop of egg in the pan — it should set immediately at the edges but not sizzle aggressively.

Cooking the omelette

  1. 5

    Add eggs

    Pour the beaten eggs into the center of the pan. Let them sit undisturbed for 6–8 seconds until the edges begin to set.

  2. 6

    Stir and lift

    Using a silicone spatula, gently stir the eggs in small circles toward the center for about 10–15 seconds to create soft curds, then tilt the pan and sweep the spatula along the bottom to redistribute uncooked egg into the hot area. Repeat once or twice until most egg is set but top is still slightly runny (about 30–45 seconds total cooking).

  3. 7

    Prepare filling

    If using fillings that require pre-cooking (mushrooms, peppers, ham, bacon), sautée them separately before starting the eggs until tender and warmed, then drain and set aside. Grate the cheese and chop chives while eggs cook.

Filling (optional — add when eggs are nearly set)

  1. 8

    Add fillings

    When the egg surface is mostly set but slightly moist on top, sprinkle the grated cheddar (1 oz) over one half of the omelette. Add 2 tablespoons diced tomato, 2 tablespoons diced bell pepper, 2 tablespoons sautéed mushrooms, 2 tablespoons cooked ham or bacon, and 1 tablespoon chives as desired. Do not overload — keep fillings to one side.

  2. 9

    Fold

    Use the spatula to lift the edge of the omelette nearest you and fold it over the fillings to form a half-moon. Let it cook another 20–30 seconds to melt cheese and finish setting, keeping heat low so eggs stay tender.

Finishing and garnish

  1. 10

    Finish

    Slide the omelette carefully onto a warm plate, seam-side down. If desired, brush the top with 1 teaspoon milk or cream for shine and sprinkle 1 tablespoon chopped parsley or additional chives.

  2. 11

    Serve

    Season with additional salt and pepper to taste or a few drops of hot sauce. Serve immediately while hot and tender.

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