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How to Make an Omelet

One of America’s favorite egg dishes, the versatile omelet makes a simple meal any time of day. This omelet recipe gives you foolproof how-to steps to the perfect omelet!

Servings: 1

Active time: 5 minutes

Total time:

What You'll Need

  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 1 Tbsp water
  • pinch salt
  • 2 tsp butter
  • shredded cheese to taste


  1. To make an omelet, begin by cracking 3 pasteurized eggs into a bowl, then add 1 tablespoon water and a little salt.
  2. Next, beat the eggs with a fork to combine.
  3. Heat a medium skillet over medium-high until hot, add 2 teaspoons butter, and swirl to spread over the entire surface, then reduce heat to medium.
  4. Pour the egg mixture into the skillet. Next, use a rubber or silicone spatula to gently push and stir continuously, until small pieces form.
  5. Now pull the eggs back and tilt the pan so the remaining liquid fills in the open area.
  6. Repeat on each side, then cook without stirring until set but still moist, just 30 to 60 seconds.
  7. Finally, sprinkle shredded cheese across the center and turn off the heat. Use the spatula to loosen the edges, then fold one third of the omelet to the center and the opposite side over, and simply slide onto a plate.

Nutrition Facts

Serving Size ( 1omelet)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 13g (65% DV)
Trans Fat 0g
Cholesterol 600mg (200% DV)
Sodium 500mg (21% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 26g
Vitamin A 8%
Vitamin C 0%
Calcium 30%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.