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Omelet of eggs and milk plain in a frying pan

Simple Egg-and-Milk Skillet Omelet

Fluffy, appetizing, inexpensive — breakfast for the whole family! An egg-and-milk omelet is the perfect family breakfast. To make it fluffy and delicious, you just need to know a few little tricks — and then it'll turn out great every time!

Natalia Tsybulskaya

Recipe author

Omelet of eggs and milk plain in a frying pan

Composition / ingredients

Servings:

Eggs

Milk

100

Ghee

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 58 % 15 g

Carbohydrates 8 % 2 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make a simple egg-and-milk omelet? Gather your ingredients. Use large eggs — farm eggs if you can get them. Those eggs aren't just bigger; they also tend to have a deeply colored yolk, so the omelet turns out a lovely rich color. Any fat content of milk will do.
Step 2:

Wash the eggs well. Crack them carefully into a bowl.
Step 3:

Beat the eggs with a fork or whisk.
Step 4:

Season the egg mixture with a little salt. I'm using plain sea salt, but a seasoned salt works too. Beyond salt, feel free to add other favorite herbs or seasonings: ground pepper, dried dill and garlic, paprika, or khmeli-suneli (a Georgian herb blend). Or maybe you'd like a heartier omelet, with bits of bacon, chicken, tomatoes, and bell pepper folded in. Fresh herbs are welcome, too — just wash, dry, and finely chop them first.
Step 5:

Pour the milk into the egg mixture. There's no need to measure it exactly. The rule of thumb is to add, per egg, the amount of milk that fits in half an eggshell — so you can even use the shell as your measure.
Step 6:

Whisk the omelet mixture until smooth.
Step 7:

Grease the skillet you'll be using with fat — any frying oil or ghee works. Use a skillet with a heat-safe surface. Mine is cast iron, which works for all kinds of dishes; ceramic-coated pans are great, too. Heat the greased skillet well.
Step 8:

Pour the omelet mixture into the pan. Cook over low heat (the omelet scorches very quickly!). If it isn't setting in the center, cover the pan with a lid. The omelet is done when no liquid remains anywhere in the egg.
Step 9:

Serve the omelet hot. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate container. First and foremost, there should be no off smell. The white of a fresh egg will be clear and clean. The yolk should hold together without spreading, and it'll look shiny, domed, and even.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
Use a high-smoke-point oil for frying! Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point; they contain lots of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, make sure you use an oil with a high smoke point. The most common high-smoke-point choices are refined sunflower, olive, and grapeseed oils.