(1 serving) Printable Version
How To Make A 40-Second Omelet
Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture.
Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow.
Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately.
A quick tutorial on making a fast omelet. Only three ingredients required.
Mr Breakfast would like to thank MiniMidgy for this recipe.
Comments About This Recipe
What do you think of 40-Second Omelet?
Overall Average Rating =(out of 5)
Based on 52 votes.
View all 68 comments for this recipe.
From chambersbre (Team Breakfast Member)
Very, very cool!
Comment submitted: 11/25/2014 (#19124)
From 310Nanny (Team Breakfast Member)
I used spinach, feta cheese and sauteed green onions... so good!
Comment submitted: 9/24/2014 (#19012)
Filled mine with shredded Pepper Jack and and canned mushrooms. Was really good!
Comment submitted: 4/4/2014 (#17389)
I love your recipe not only because it is easy and fast... also because you gave us pictures as well. Thank you for sharing!
Comment submitted: 1/19/2014 (#17264)
Too hot. Browning on an omelette means too hot. Turn the heat down - be patient. This would fail in French cooking class.
Comment submitted: 12/10/2013 (#17201)
From Carlos Danger
The simplest omelet ever. Came out perfect.
Comment submitted: 7/30/2013 (#16217)
From dandh (Team Breakfast Member)
This omelet made my morning. I loved it and my kiddies loved it to. The only problem was that it took me 2 minutes to make and not the 40 seconds that is advertised on the recipe title at the top of the page. So that was a bit of false advertising on your behalf but other than that the omelet was amazing!
Comment submitted: 3/19/2013 (#15426)
It was very nice. Simple and quick as promised. Thanks!
Comment submitted: 2/7/2013 (#15146)
Delicious and super quick to make.
Comment submitted: 7/13/2012 (#14155)
Hello... an "inverted pancake turner" is just a regular pancake turner, turned upside down... come on guys...
Comment submitted: 5/5/2012 (#13877)
From grumpycook (Team Breakfast Member)
You don't need an inverted anything, any spat will do; preferably a rubber one.
Comment submitted: 4/1/2012 (#13738)
Hey I'm a beginner, and this looks amazing. But I will use milk instead of water and a spatula instead of the inverted pancake turner... I hope it works!!
Comment submitted: 1/24/2012 (#13466)
None of my local stores sell an "inverted pancake turner." What can I use instead? I'm at a loss!
Comment submitted: 12/17/2011 (#13320)
This is a very fast and healthy breakfast. - by Ronke Ogunlana
Comment submitted: 10/10/2011 (#13006)
So good for a quick breakfast...
Comment submitted: 2/18/2011 (#12147)
This was a great recipe! I used milk instead of water though, because water ruins the consistency of the batter. I also used shredded turkey & chicken, cheese, and a little bit of sauteed onion to put inside. It was very filling!
Comment submitted: 2/12/2011 (#12110)
This rocks. I made it for my family and it was yummy.
Comment submitted: 1/22/2011 (#11971)
Dear guys this is very good. My name is anna. What is your name. I am 6. I have 2 sisters name is emma and katie.
Comment submitted: 12/4/2010 (#11659)
Adding water to an omelet will destroy the texture and "meatless" excellent choice in adding scallions and shredded cheese. by world famous briana dorvailaa
Comment submitted: 11/16/2010 (#11572)
Hey I'm 13 and always late and so this is great.
Comment submitted: 11/9/2010 (#11530)
View all 68 comments for this recipe.
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