A simple, silky French-style omelette at approximately 200 calories. The foundation recipe for dozens of filling variations.
This Basic Omelette is the technique every other omelette on this site builds on. A light touch of butter, a splash of milk instead of heavy cream, and the classic fold produce a silky, tender omelette at around 200 calories and 5 WW Classic Points per serving.
Recipe Info
Serves: 2 | Prep Time: 5 minutes | Cook Time: 5 minutes | Calories per serving: ~200
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 14g | Carbohydrates: 1g | Fiber: 0g
WW Classic Points: Approximately 5 points per serving (estimated from the original 6-point recipe, updated to reflect less butter and milk in place of double cream). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 teaspoon butter
- 4 eggs
- 1 tablespoon milk
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Melt the butter. Melt the butter in a non-stick frying pan or omelette pan over low to medium heat. Tilt the pan so it is evenly coated.
- Beat the eggs. Beat the eggs with the milk, salt, and pepper. Pour into the pan and tilt to spread the eggs to the edges.
- Cook. Cook over low heat until the eggs begin to set, then loosen the eggs from the side of the pan with a spatula. Tilt the pan again to allow uncooked egg to run to the sides and cook until just set.
- Fold and serve. Carefully fold the outer edges of the omelette into the center to resemble a flat cone. Slide the omelette out of the pan and serve.
Serving Suggestions
- Serve with a slice of whole-grain toast
- Pair with a small side of fresh berries
- Top with fresh herbs like chives or parsley
- Add a spoonful of salsa for a bright, low-calorie topping
- Serve alongside grilled tomatoes for a fuller breakfast
Tips and Variations
- This is the base recipe used across the site’s other omelette variations, so it is worth mastering the fold
- Cooking over low heat is the key to a tender, evenly set omelette without browning
- A non-stick pan makes the fold and slide-out far easier
- Add your favorite fillings, such as cheese, herbs, or sauteed vegetables, just before folding
- Egg whites can replace one or two whole eggs for an even lighter version
Why This Recipe Works
Cooking low and slow, rather than rushing over high heat, is what gives this omelette its signature silky texture instead of a rubbery one. Swapping the double cream for a splash of milk keeps the dish light without losing the tenderness that cream normally provides, making this a genuinely versatile base for countless variations.
Storage and Reheating
Omelettes are best enjoyed fresh, as they lose their texture on reheating. If necessary, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a covered pan over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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