Martha Stewart Shares Omelet Recipe from New Book The Martha Way

Martha Stewart shares her classic cooking methods in her latest book, "The Martha Way: Essential Principles for Mastering Home and Living - Your Guide to Cooking, Entertaining, and Stylish Home Organizing," published by Harvest.

She offered viewers of "Sunday Morning" her tips on preparing a basic egg dish, the omelet.

A classic that suits breakfast, brunch, lunch or dinner, an omelet comes out fluffiest with these steps.

Start with fresh eggs and take them out of the refrigerator 30 minutes ahead. For each omelet, whisk three large eggs in a bowl with a balloon whisk, adding a pinch of kosher salt and freshly ground pepper.

Heat an 8-inch pan over medium-high heat for 30 seconds, then add a tablespoon of butter. When the foam subsides, pour in the eggs and swirl to coat the pan evenly. Use a silicone spatula or fork in a figure-eight motion until the edges set, about 30 seconds.

The center stays wet but keeps cooking off the heat. Run the spatula around the edge to loosen it.

Tilt the pan toward a serving plate and fold one-third of the omelet over the center with the spatula. Roll it onto the plate.

Sprinkle with fresh herbs like chopped scallions if desired.

Omelets pair well with fillings such as grated hard cheese, wilted spinach or other greens, sauteed mushrooms, onions or other vegetables, and fresh or oven-roasted tomatoes.

Excerpted from "The Martha Way" by Martha Stewart. Copyright © 2026 by Martha Stewart Living Omnimedia, LP. From Harvest, an imprint of HarperCollins Publishers. Reprinted by permission.