How to Make a Cast Iron Skillet Omelet

Making a cast iron skillet omelet may sound like an impossible feat but it is very doable and downright easy once you get the hang of it.

The Story

I tried making omelets as a teenager and I woefully overcooked them. I mean they were fine but just not that great.

Cut to me in my early 20’s. I had a lot of spare time during the winter months, just me and my rabbit in a studio apartment waiting for spring to come, when we could move back to the farm where I worked.

One winter I finally discovered Julia Child and how incredible she truly is. I used to fall asleep watching old black and white episodes of her cooking shows.

On one such episode, she showed how to make a french style omelet. It was super simple, shockingly quick, and involved a fancy flip, which is always fun. This method is modeled after her teaching.

Julia Child would boldly flip this sucker with no hesitation. Julia also used a nonstick skillet that had little oil in it. I would not recommend doing the Julia flip, lest you splatter yourself with piping hot oil. But hey, if you are feeling bold and not wearing your nice clothes, be my guest.

The Secret to a Good Omelet

I’d say the number one secret to making a good omelet is not to overcook it. A basic omelet should take about thirty seconds to make. No kidding!

How many eggs to make an omelet?

This is going to be based on your personal preference.

If I’m making an omelet for my husband, three eggs. An omelet for my 2 1/2 year old? 1-2 eggs depending on how hungry she seems. That munchkin has tucked away a two-egg omelet no problem before.

For me, two eggs is optimal. Every time I make a three-egg omelet I find myself staring at a plate with about five bites of omelet left and I’m filled with regret.

Ingredients for a Cast Iron Omelet

• Eggs
• Olive Oil
• Salt
• Pepper
• Fillings of choice

Supplies for a Cast Iron Skillet Omelet

• Cast Iron Skillet
• Rubber Spatula
• Wide flat spatula or “Flipper” like you’d use to flip pancakes.

Steps to Making a Cast Iron Skillet Omelet

Begin by warming your cast iron pan with a blop of oil in it. We want enough to coat the bottom easily but not so much that your eggs are swimming in it.

I typically heat mine to just below the medium mark.

Let it warm for several minutes while you prep the other ingredients.

Gather up your omelet stuffings of choice. Make sure they are fully prepped how you want them. More on that below.

Next, whisk up your desired eggs in a mug using a fork.

When the skillet is nice and hot, but not so hot that it is smoking, pour the eggs onto the skillet. They should begin cooking right away. Give them a second or two, then gently swoosh the uncooked egg to the edges.

When the eggs are mostly but not completely set, about 10-15 seconds, use a rubber spatula to gently loosen the edges all the way around.

Then, take as wide a spatula as you have, and flip those eggs over quickly and with confidence.

If any flops on top of itself, shimmy the pan or use your spatula to lay it out flat.

Remove it from the heat immediately and add your ingredients.

If you want a burrito-style omelet, put the ingredients in the middle and fold each side over them.

If you want more of a half-moon omelet, spread the ingredients out evenly across one side, then fold the other side over it.

Sprinkle with cheese and set a pan or lid on top for a minute or two, this melts the cheese. Do not return it to the heat.

Serve with greens, toast, hot sauce, whatever you like!

Stuffing for Omelets

Is stuffing the right word to use when referring to the various meats and veggies you might put in your omelet? If not, it should be.

The sky is the limit as to what you put in your omelet.

If you want mushrooms, onions, peppers, etc. you will need to sautee these first to soften them.

When it comes to greens like spinach I typically just stuff it in there raw and let the hot eggs soften them.

Meat like ground sausage, bacon bits, ham, etc. should be cooked thoroughly. Even if it is precooked I’d suggest warming it before putting it in the omelet.

Good old cheddar cheese is an excellent choice but play around with different types. Cream cheese always takes an omelet up a notch.

Wild rice! It sounds odd, but also delicious in your little egg burrito.

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