Skillet Water Omelette
Hearty, simple, and delicious – the perfect start to your day! This skillet water omelette is an ideal quick breakfast for the whole family. Made with just 4 ingredients, even a child can cook it. Don’t forget to top it with fresh herbs and vegetables!
Updated : 03 June, 2025
Easy
About 10 min.
Ingredients
30 milliliters
Water
2
Chicken eggs
1 teaspoon
Vegetable oil
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the required ingredients. Both the water and eggs should be at room temperature – salt doesn’t dissolve well in cold mixtures. You can use butter instead of vegetable oil to grease the pan.
Step 2
Crack the eggs into a deep bowl. If the eggs are small, use 3. The thickness of the omelette will depend on your pan’s diameter. For a taller omelette, use a pan around 6–6.5 inches (16 cm). Mine is 8 inches (20 cm).
Step 3
Add water and fine salt to the eggs. Coarse salt may not dissolve and will crunch when eaten. Whisk everything with a fork or whisk just until combined – no need to beat for long. The egg whites and yolks should be fully mixed with the water and salt dissolved.
Step 4
Heat the vegetable oil in a skillet over medium heat. Pour in the egg mixture. Reduce heat to low. Cook the omelette covered until set. Optionally, you can flip it: slide it onto a flat plate, flip, and return it to the skillet. Cook for about 1 more minute and turn off the heat.
Step 5
I didn’t flip my omelette – I just covered it and let it cook gently for another 3–5 minutes until done.
Step 6
Transfer the finished omelette to a plate, sprinkle with fresh herbs, and serve. Enjoy!