40 Second Omelet

Presented by Howard Helmer, World’s Fastest Omelet Maker


  • 2 large eggs
  • 2 T. water
  • 1 T. butter or margarine
  • salt and pepper to taste
  • 1/4–1/2 c. fillings—varying combinations of:
  • Ham
  • Cheeses
  • Mushrooms
  • bell peppers
  • chopped onions
  • spinach, shrimp
  • cottage cheese
  • bacon
  • chicken
  • black olives
  • salsa
  • apple pie filling
  • pecans
  • tomatoes
  • spinach
  • dill ranch salad dressing
  • dry white wine, etc.


Beat together eggs and water until blended. In a 10-inch coated pan, heat butter or margarine until it sizzles. Pour in egg mixture. With an inverted spatula, pull cooked portions of egg from the perimeter of the pan to the center so uncooked egg can reach the hot pan surface, tilting the pan and moving it as necessary to keep the egg shaped round on the bottom of the pan. Do this until the egg is set and will not flow, but is still very wet on top (should take about 20 seconds). Don’t cook it until it’s dry! The moist egg will cook when the omelet is folded.

Sprinkle all of the filling on the left side of the egg (left-handed people fill the right side). Slide the spatula all the way under the unfilled side of the omelet up to the center of it. Fold the unfilled side entirely over the filled side. Set aside spatula.

Holding the pan in your right hand and a plate in your left hand, invert the pan so the omelet falls upside down onto the plate (left-handed people use opposite hands). Garnish.

Use egg whites or egg substitute instead of whole eggs; replace butter with margarine.


Original Recipe Yield: 1