INGREDIENTS (BASE RECIPE – 1 SERVING)
Core Ingredients
- 2–3 large eggs (2 = lighter, 3 = more filling)
- 2 tablespoons milk (or cream for richness)
- ¼ teaspoon salt (adjust to taste)
- ⅛ teaspoon black pepper
- ½ tablespoon butter or oil (for greasing)
Optional Add-Ins (Choose 2–4 max)
(Too many = soggy omelette)
Vegetables (finely chopped!)
- Onion
- Bell pepper
- Tomato (remove watery seeds)
- Mushrooms (pre-cooked recommended)
- Spinach (chopped)
- Zucchini
Proteins (fully cooked before using!)
- Cheese (cheddar, mozzarella, feta, Swiss)
- Ham
- Chicken
- Bacon
- Sausage
- Smoked salmon
Flavor Boosters
- Garlic powder
- Chili flakes
- Italian seasoning
- Paprika
- Fresh herbs (parsley, chives, dill)
EQUIPMENT YOU’LL NEED
- Air fryer (basket or oven-style)
- Small oven-safe dish, ramekin, or mini pan
(Ceramic, metal, or silicone all work) - Mixing bowl
- Fork or whisk
- Cooking spray or butter
IMPORTANT PREP TIPS (READ THIS!)
- Always grease your dish generously
Omelettes LOVE sticking. - Pre-cook watery veggies
Mushrooms, onions, spinach = sauté first. - Don’t overfill the dish
Egg mixture should fill it no more than ¾ full. - Room temperature eggs cook more evenly
STEP 1: PREPARE THE EGG MIXTURE
- Crack eggs into a bowl.
- Add milk, salt, and pepper.
- Whisk gently until:
- Yolks and whites are fully combined
- Slightly frothy but NOT bubbly
Why not over-whisk?
Too much air = dry omelette.
STEP 2: ADD FILLINGS (THE RIGHT WAY)
- Stir most fillings into the egg mixture
- Reserve a little cheese for topping
- Keep chunks small—no big pieces!
Ideal ratio:
Eggs should still be the star
STEP 3: PREPARE YOUR COOKING DISH
- Grease dish with butter or spray
- Pour egg mixture inside
- Sprinkle reserved cheese on top
STEP 4: AIR FRYING INSTRUCTIONS
Temperature
160–170°C (320–340°F)
Time
8–12 minutes total
Exact Cooking Breakdown:
- Place dish in air fryer basket
- Cook for 5 minutes
- Pull out and gently shake or stir center
- Return and cook 3–7 more minutes
🕒 Check at 8 minutes total
It should be:
- Puffy
- Slightly jiggly in center
- NOT wet
HOW TO KNOW IT’S DONE
Top is set
Center springs back when touched
Knife inserted comes out mostly clean
Overcooked signs:
- Shrinks from edges
- Rubbery texture
- Dry cracks
STEP 5: REST (YES, REST!)
Let omelette rest 2–3 minutes after cooking.
Why?
- Finishes cooking gently
- Easier to remove
- Better texture
SERVING IDEAS
- With toast or garlic bread
- Wrapped in a tortilla
- Over avocado toast
- With salad
- Inside a breakfast sandwich
VARIATION IDEAS (ENDLESS OPTIONS)
CHEESE LOVER’S OMELETTE
- Cheddar + mozzarella
- Cream instead of milk
- Extra cheese on top
SPICY OMELETTE
- Jalapeños
- Chili flakes
- Pepper jack cheese
- Hot sauce drizzle
HEALTHY OMELETTE
- Egg whites or 1 whole egg + whites
- Spinach, tomato, onion
- Olive oil
- Low-fat cheese
MEAT LOVER’S
- Bacon + sausage + ham
- Sharp cheddar
- Onion & pepper
VEGAN VERSION
- Chickpea flour + water
- Nutritional yeast
- Turmeric
- Veggies of choice
COMMON MISTAKES & FIXES
Omelette is watery
- Too many veggies
- Veggies not pre-cooked
- Temperature too low
Omelette is rubbery
- Overcooked
- Too high temperature
- No milk/fat
Sticking badly
- Not enough grease
- Cheap dish
- Didn’t rest before removing
PRO CHEF SECRETS
- Add ½ teaspoon butter directly into egg mix = silkier texture
- Cover dish loosely with foil if top browns too fast
- Use silicone molds for perfect release
- For fluffiest result: cook low & slow
NUTRITION (Approx.)
- Calories: 180–250 (depends on fillings)
- Protein: High
- Carbs: Low
- Keto-friendly