Not only is an omelette quick and easy to make, it is a paragon of economy.

Odds and ends (a.k.a.

leftovers) rise to a new level when placed inside an omelette.

An omelette with cut cherry tomatoes inside and parsley sprinkled on top resting on a white plate

Simply Recipes / Sally Vargas

Lets leave the argument there and just say that theomelettehas a long history.

A French omelettestarts out with beaten eggs in the pan (just like scrambled eggs).

The pan is shaken constantly during cooking until the eggs just begin to set.

Overhead of an open omelette cooking in a non-stick pan with cherry tomatoes and chopped parsley in the center

Simply Recipes / Sally Vargas

It can be plain or filled, with or without cheese.

(Anomelette with fines herbesis a famous standard French dish.

An assortment of chopped herbs is stirred into the eggs before cooking; no cheese.)

Cooked omelette being slid out of the non-stick pan and onto a white plate

Simply Recipes / Sally Vargas

Don’t Overstuff Your Omelette!

Channel your inner elegant French cook and dont overstuff the omelette!

With practice, you will be able to eyeball how much to put in the omelette.

Cooked omelette with cherry tomatoes and parsley in a pan resting on a cutting board

Simply Recipes / Sally Vargas

In fact, they dont actually eat them for breakfast all that much.

Its worth a read just for the pleasure of armchair cooking and a bit of perspective.

As she points out,omelettesare for pretty much any time of day.

An omelette cooking on a non-stick pan with cut cherry tomatoes inside and parsley sprinkled on top

Simply Recipes / Sally Vargas

We always have eggs on hand, often have cheese, and sometimes a few herbs or leftover vegetables.

Add a small pinch of salt and beat the eggs with a fork until they are well combined.

In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Whisked eggs cooking in a non-stick omelette pan

Simply Recipes / Sally Vargas

Add the eggs to the skillet and cook without stirring until the edges begin to set.

Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Slide the spatula around one side of the omelette at the edge to loosen it.

A green spatula is moving the eggs around in the omelette pan

Simply Recipes / Sally Vargas

Slip it under the eggs, and use it to carefully fold the omelette in half.

Slide the spatula under the folded omelette to loosen it from the pan.

Tilt the pan over a plate and use the spatula to nudge it onto the plate.

Overhead of a filled omelette being folded in half on a non-stick pan

Simply Recipes / Sally Vargas

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