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Plain omelette

Whole recipeFrom: T.C. Millî Eğitim Bakanlığı, Yumurta (2011)

Ingredients

  • 150 gEgg
  • 7.2 gButter
  • 30.4 gMilk
  • 3 gSalt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Egg79%
  2. Milk16%
  3. Butter 4%
  4. Salt 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash the eggs and crack them into a deep bowl.

  2. Whisk until yolks and whites are fully blended and foamy, then stir in the salt and milk.

  3. Melt and heat the butter in a pan.

  4. Pour the egg mixture into the pan and spread it evenly.

  5. Keep rocking the pan and cook until the underside is lightly pink.

  6. Flip the omelette and cook the other side the same way.

  7. Transfer to a plate and serve hot.

Where this recipe comes from

From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Yumurta (2011); the method is written in our own words.

Last changed: November 1, 2026

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