How to make a fluffy omelette (omelet) with water and vegetables - this western-omelette style veggie omelette is one of my favorite go-to low-effort meals!
Whisk the eggs with the water until you achieve a uniform mixture.
Add the chopped dill and whisk until incorporated. I usually use scissors to cut any fine herbs, and it makes the job SO much faster.
Chop your veggies. Depending on what way you plan to 'finish' off your omelette (read the section below), you may need smaller pieces vs. larger.
Heat up the butter in a large non-stick frying pan/skillet. For a single-serve omelette then a 6-inch pan will be more than enough. For two servings, then between an 8-10-inch pan.
Finely dice your onion and add it to the pan. Lightly saute on medium heat for about a minute, then add in the remainder of the vegetables.
Saute the vegetables for just a few minutes, until they begin to soften. At this point, you could add some additional seasonings to the vegetables, if you prefer (like salt & pepper, cayenne, paprika, turmeric, etc.).
Reduce the heat to low and pour in the egg mixture. Allow it to sit for just a few seconds to firm up, give the pan a little shake to dispense the egg on top, and then using a small rubber spatula gently push/gently fold the egg away from the sides.
Tilt the pan slightly and allow excess egg to flow into the corners. This way all the uncooked eggs will move to the sides, and your omelette will cook faster. You want your omelette to be vibrant and fluffy but without overcooking the eggs.
As an optional step, you could place a lid over the omelette for a couple of minutes. This will allow the water in the egg mixture to steam up further and help cook the top of the eggs even faster.
Just before it's served, sprinkle with salt and pepper and then serve immediately. I usually shake the pan a bit to make sure the egg mixture is loose and then, holding a plate below the pan, tilt the pan and allow it to slowly slide onto the plate.
Video
Notes
How To Fill & Finish The Veggie OmeletMethod One: Once your vegetables are sauteed, simply pour the egg mixture over the vegetables, for an incorporated vegetable omelette. This method requires smaller bits of vegetables and 'less' vegetables. Otherwise, you run the risk of being unable to flip or move it without breakage. This is the method I've outlined above.Method Two: After the vegetables are softened, remove them from the pan. Place a little more oil/ butter in the pan and pour in the egg mixture ( tilting, to add the extra eggs to the sides, as it cooks). When it is 3/4 of the way cooked, then just spoon the veggies back over the omelette. For a folded omelette, put the veggies on one half of the omelette, and then fold it in half. After a minute or two, and flip the folded omelette and cook for another minute. That way, the inside of the omelette should be thoroughly cooked too. Method Three: Finally, the grill/broiler method. This method requires absolutely no flipping or extra effort on your part. After your veggies are soft, remove them from the pan. Add the eggs to the pan ( and tilt, as usual) and cook around 1/2 way before spooning the vegetables back over the top. That will allow the bottom to be cooked, so the veggies don't break through the omelette. You then simply sprinkle the omelette with cheese, if wanted, and place under a grill ( or broiler in America) until golden on top. This method is great for if you REALLY want to pack a lot of veggies onto your omelette- plus, the broiling/grilling somehow puffs up the omelette too.Other Notes:
The key to making an omelette that's super easy to make. Use a good non-stick pan!
If you want to make an egg-white omelette, separate the egg whites from the yolks, and follow the same steps. This will be a little more fiddly, though, and more prone to stick to the pan.
Make sure to use a low-medium heat. Otherwise, you can end up cooking the eggs with a burnt bottom and raw top/done top. This lower heat allows the eggs to cook all the way through. Especially important if you don't intend to 'flip' the omelette at all.
It's best to stick to between 1/3-1/2 cup of vegetables per 2-egg omelette. This reduces the risk of a 'scrambled egg' mishap. Unless you use the third method of 'finishing' off your omelette, in which case it seems to be able to handle A LOT more.
You can use a different oil, but butter is by far the most flavorful, best option for rich results, in my opinion.
When making a pepper-based veggie omelette as I did, you could even cook the peppers in a little 'fajita' seasoning, for a 'fajita' omelette.
If you are using method one of filling your veggie omelet and want to add even more veggies then you can keep some extra cooked veggies to one side to top it with after cooked.