Cooking the Perfect Omelette


You only need three basic components, the egg, the filling, the oil.

Beat one egg with your choice of seasoning (mine is a pinch of mexican paprika and salt) with about one teaspoon of good olive oil. Yes, beat the olive oil with the egg! This is a dear secret i am sharing with you!

Prepare your filling seperately, whatever it is and set aside.

On a clean pan, with low heat (about 400 using my induction stove), add oil (mine is pomace olive oil, about a spoon) to coat the surface (well, the ceramic pan did help lol). Once it is hot enough slowly add the beaten egg mixture till it forms a pancake, wait for it to start turning opaque then place your filling in the middle (mine was about a spoon of mayonaise, yes, believe me, it is heavenly!) and using a wooden spatula or non stick spatula, fold over the egg till it forms a packet then quickly flip it over then slide to a plate.

The omelette should be perfectly GOLDEN, fluffy, airy and when you cut it in half, the mayo should still be solid, not runny. Enjoy with pandesal or if you are a Panda, left over asian italian noodles should do the trick lol.

Good morning everyone!

Ps SeriousPanda hates mayo so i sometimes use quick melt cheese for filling 🙂


the opinions expressed by the pandas is neither an endorsement or an official review of a place, establishment or service. the Pandas are just very opinionated.


5 thoughts on “Cooking the Perfect Omelette

  1. Sweetie Gian super loves eggs and for him, breakfast isn’t breakfast without one. I have not tried mixing olive oil in the egg and the mayo filling! I will try to make this version and let you know how it turns out. 🙂


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