5-Star Omelet (Favorite Things Recipe #3)
You can spend $500/night on a hotel or $10 on omelet ingredients—you choose.
One of my favorite parts of staying in a luxury hotel is the breakfast.
While it’s so fun to try different things like benedicts, various meats & cheeses, and a smattering of exotic fruit and baked goods, I head straight to one place: the omelet bar.
I don’t know what it is, but there is something so magical about an upscale hotel ometel bar.
Maybe it’s the endless choice of toppings.
Maybe it’s the fact that there’s one person dedicated to making the perfect omelet.
Or maybe it’s the fact that I’m not cooking for myself.
But one thing’s for sure: I love a five-star omelet almost as much as a five-star hotel.
Last year Cody and I stayed at the Fairmont Kea Lani in Maui and ate perfect omelets in their restaurant every day.
I finally asked the omelet lady what her secret was, and she happily obliged, sharing several key tips.
Armed with her intel (and a year of at-home experiments), I’m thrilled to say I’ve finally nailed it—today, I’m sharing everything you need to recreate that hotel-style omelet in your very own kitchen.
Let’s get cracking.
How To Make A Really Great Omelet
You too can make hotel-style omelets at home with these key tips (some are mine, and some are from the omelet lady):
Dice all of the toppings so they cook evenly. It might take a minute or two longer to make everything small and uniform, but it’s so worth it! And in case you didn’t know: chopping and dicing are not the same thing.
Don’t use too many eggs. There is such a thing as too many eggs in an omelet. If you want a generous eggs-to-toppings ratio, then it’s time to start thinking about making a scramble instead of an omelet.
Use a good amount of fat. I prefer making my omelets with extra virgin olive oil, but you can also use butter or any neutral oil. This will simultaneously flavor the vegetables and keep the omelet from sticking to the pan.
And speaking of pans, a nonstick is the only way to go. If you don’t have one, borrow one from a friend or neighbor (and thank me later!).
Cook low-ish and slow-ish. I know it can be tempting to speed things up when you have the whole day ahead of you, but your heat should never exceed medium at any point while making this recipe.
This recipe is part three of my “favorite things” series, where I’m making a few of my very favorite things all month, in ode to my June birthday.
Recipe 1: Olive Oil Texas Sheet Cake
Recipe 2: Authentic Ligurian Pesto
8–10" nonstick pan
silicone spatula
8 large eggs