Making the perfect omelet takes more than just cracking a few eggs, but as the base ingredient, eggs are a great place to start. The rest of the ingredients in an omelet will depend upon taste and personal preference. The choice of ingredients will make a difference in the flavor and texture of the omelet.

The secret ingredient that makes an omelet fluffy and light is milk, but using half and half will result in a fluffier whipped omelet that puffs up around the ingredients. Try both ways, with and without milk, to determine which one results in the perfect omelet for you.

Perfect Omelet Tip #1: Prepare the Ingredients

Choosing the right comparable ingredients and chopping or dicing them before beginning to make the omelet is the first step in the process. The filler ingredients for an omelet can include anything from onions, tomatoes, ham, chives, meat, lox, and more to something as simple as diced potatoes and cheese. The size of the filler ingredients makes a difference. Be sure all omelet filler ingredients are cooked and ready to use prior to folding into the omelet.

Perfect Omelet Tip #2: The Pan

When preparing the omelet, the type of pan used makes a big difference in how the final omelet will turn out. There are specially made omelet pans on the market that are divided and then can be flipped over the stove burner. The type of omelet you want—folded, mixed or flipped—makes a difference on what type of pan you should use. An omelet pan can make a flipped or mixed omelet, and a folded omelet can be cooked on any non-stick pan. Whichever type of omelet you prefer, a non-stick pan is an absolute must.

Perfect Omelet Tip #3: The Oil

Butter will burn if it cooks too quickly or on too high a heat, so a cooking oil is the best choice for an omelet. The oil should be a light one, so as to not overpower the omelet, and you should only use a small spoonful of the oil, just enough to keep the bottom of the pan coated so the eggs slip off it. Canola oil is a good choice, as are safflower and sunflower oil.

Perfect Omelet Tip #4: Preheat the Oil and Prepare

Place the oil in the pan and turn the heat to a medium to high heat, but not too high so as to not burn the oil, pan or the eggs. The oil will be hot enough when a drop of water sizzles when dripped into the pan.

While the oil is heating, crack the proper amount of eggs—approximately three eggs per person (and making one omelet at a time is easier than making one big one for everyone to share), or four egg whites if removing the eggs—into a mixing bowl. Add the spices you would like to use on your omelet into the bowl with the eggs. Some good choices are sea salt, cracked pepper, cayenne, onion powder, garlic or any other spices you like to taste. Mix the eggs and spices with a splash of the secret ingredient—milk or half and half—and then mix well with a whisk, until the eggs are smooth and have formed small air bubbles on the top of the mixture.

Perfect Omelet Tip #5: Make the Omelet

For an Omelet Pan:

Once the eggs are mixed and the oil is hot, carefully pour the egg mixture into the pan on the stove. If using an omelet pan, pour it into one side of the pan and then add the ingredients in the other side of the pan. Cook with the omelet pan open until the edges of the eggs have hardened some, and then close the pan and flip it.

For a Folded Omelet:

If using a standard non-stick frying pan, pour the eggs into the pan, swirl with a plastic spatula, and then let the eggs cook until the edges begin to firm. Carefully slide the edges of the eggs backward toward the middle of the pan, letting the wet part of the eggs slide off the top and under the firmed eggs to cook, while slowly moving the eggs toward one side of the pan. Place the chopped ingredients on top of the eggs, and then fold one side of the omelet over the filling.

For a Mixed Omelet:

A mixed omelet is the easiest one to make of all. After mixing the eggs, pour them into the pan, then dump the ingredients into the egg mixture while it is still wet. Let the eggs cook with the ingredients inside them until they begin to firm on the edges. Push back the edges to let the wet eggs in the omelet slide off and onto the pan to cook. When the bottom of the eggs are firm enough, simply flip the entire omelet over and cook the other side.

Top your freshly made omelet with cheese, sour cream, crème fraiche or fresh salsa for a nice finishing touch, along with a sprig of parsley or cilantro. Add a glass of juice and some toast for a well-rounded breakfast to top off your perfect omelet.