We have made hundreds and hundreds of omelets. One of our favorite omelets is a simple Thai omelet made with bean sprouts and chopped peanuts and topped with Thai Sweet Chili Sauce.
Using this method, you can cook the omelet in minutes and you don’t have to turn it in the pan and risk breaking your omelet. Once you get the hang of this method, it’s easy and you’ll make omelets this way often.
1 tablespoons butter
3 large eggs
1 tablespoons milk
salt and pepper
1/2 cup bean sprouts, canned or fresh
1/2 cup cheddar cheese, grated
1/4 cup chopped peanuts
Thai Sweet Chili Sauce
Choose the right size of pan. A three-egg omelet requires an eight-inch pan. The pan should be nonstick.
- Place the pan over medium heat and melt the butter.
- Whisk the eggs together in a bowl.
- Pour the eggs into the hot pan. Salt and pepper the eggs.
- Scramble the eggs with a soft silicone spatula scraping the bottom and sides of the pan. The eggs will cook quickly and curds will form. When the eggs approach the consistency of cottage cheese with mostly solids but some liquid egg, stop stirring. Use the spatula as a paddle to pat the eggs down into an even layer.
- Let the eggs continue cooking until the liquids are set and the top of the omelet is cooked.
- Place the bean sprouts just off-center of the omelet. Sprinkle the cheese over the bean sprouts.
- The omelet should slip around in the pan without a hint of sticking. Move the pan to a plate, tip the pan on angle over the plate, and gently shake the omelet onto the plate filling side first.
- When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over that on the plate. The omelet should be folded over with the bottom edge protruding about one-half inch. Sprinkle the chopped peanuts over the omelet and drizzle with Thai Sweet Chili Sauce. Serve hot.