Classic Milk Omelet in a Skillet
A budget-friendly, quick, and tasty breakfast for the whole family! Making a classic milk omelet is so simple that even a child can handle it. Serve it plain or with cheese, ham, vegetables, raw or fried.
Updated : 25 September, 2025
Easy
About 10 min.
Ingredients
90 milliliters
Milk
3
Eggs
1 tablespoon
Vegetable oil
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Milk and eggs are best used at room temperature, as salt dissolves poorly in a cold mixture. Instead of vegetable oil, you can use butter to grease the skillet.
Step 2
Crack the eggs into a deep bowl. If eggs are small, use 4.
Step 3
Pour in the milk. Add salt. Use fine-grain salt, as large crystals may not dissolve well and can feel crunchy.
Step 4
Whisk until uniform. Do not overbeat. Try to mix so there are as few large bubbles as possible. The goal is for the egg whites and yolks to combine with milk and for the salt to dissolve.
Step 5
Heat vegetable oil in a skillet over medium heat. Pour in the egg and milk mixture. The size of your skillet directly affects the diameter and thickness of your omelet. Mine is 8.7 inches (22 cm) in diameter, but yours may be larger or smaller. Reduce heat to low and cook the omelet for 2-3 minutes.
Step 6
Cover the skillet and cook for another 3-4 minutes until done.
Step 7
Transfer the omelet to a plate, sprinkle with fresh herbs, and serve hot. Enjoy your meal!