Photo of Basic omelette with fresh herbs by WW

Basic omelette with fresh herbs

Points® value
Total Time
8 min
5 min
3 min
You don't need lots of cheese to make a French-style omelette. Cooking the eggs with a touch of butter adds a welcome dose of rich flavor without weighing things down. The secret to perfectly cooked eggs is to not overheat the pan. It's important to cook the omelette gently once the eggs begin to set. Start over medium heat and modulate the heat lower until the omelet is just cooked through, but without any browning. A smattering of fresh herbs adds lots of flavor and freshness to the eggs.



1 large egg(s)

Egg whites

3 large


2 tsp, oregano, dill or any other fresh chopped herbs (plus extra for garnish)

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Cooking spray

2 spray(s)

Unsalted butter

½ tsp


  1. In a mixing bowl, whisk together egg, egg whites, herbs, salt and pepper until fully combined and frothy, 30 seconds-1 minute.
  2. Coat an 8-inch nonstick skillet with cooking spray; add butter. Heat over medium heat until butter melts; swirl pan to distribute butter. Add egg mixture; tilt pan to distribute egg. As eggs solidify, push them gently into center of pan; tilt pan to allow any uncooked eggs to fill open space around edges. Cook until there is no liquid remaining, about 1-2 minutes. Reduce heat slightly; cook until eggs are set, 30 seconds-1 minute. (If you prefer your eggs more fully cooked, cover pan for last minute.)
  3. Loosen omelette edges with a spatula and slide omelette onto a plate; fold over and sprinkle with more herbs.
  4. Serving size: 1 omelette