How to Make An Omelette in a Stainless Steel Skillet (Without Using Non-Stick Spray)

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Spinach, Cheese and Mushroom Omelette

When I was growing up my mother had a full set of cast-iron skillets, but those were so old-fashioned. Of course when I got into my own place I got a nice set of modern skillets.

Non-stick skillets.

I had no idea how poisonous they were but when I finally got wise to the dangers I switched right to cast-iron. I was glad that I was familiar with using them. For several decades I used mostly cast-iron skillets.

A few years ago I learned that my iron levels were higher than they should be.  Maybe even dangerously high, so I retired the cast-iron and moved on to stainless steel. I've been working with them for several years now and I've just accepted the fact that food sticks.

Often. And I don't use non-stick spray, so that's not an option.

I've managed to get by with food sticking, deglazing as I go but one thing I've missed is being able to make omelettes. Even making scrambled eggs [affiliate link] is a pain since the eggs stick so hard to the pan that it has to be soaked for hours.

Nowadays I rarely have breakfast, but every once in awhile I get a craving for an omelette, and that craving came a few mornings ago after viewing someone's delicious looking omelette on Instagram.

This Spinach and Avocado Omelette is one of my favorites.

I thought surely there had to be a way to make an omelette using a stainless steel skillet without using non-stick spray. So of course I hit the Internet to see what I could find. And wonder of wonders, I learned there's a better way to cook with stainless steel!

Basically it has to do with preheating the skillet, which totally makes sense. Preheating the skillet, along with using some kind of fat like butter or bacon grease creates a non-stick surface so that the food can't stick. I am so glad to know this!

Today I tested out sauteing chuck roast in my Instant Pot (because it always sticks when I'm just trying to brown the sides of the meat) and that worked so much better! Usually I'm trying to pry the roast off the bottom of the Instant Pot insert and it keeps spinning around and around.

Here's my new method for making omelettes.

Spinach, Cheese and Mushroom Omelette

  • 1 tablespoon unsalted butter
  • 2 eggs, lightly scrambled
  • 1 handful of spinach, sauteed in water until wilted
  • 2 mushrooms, sauteed in a small amount of butter until tender
  • 1 ounce Parmesan cheese
  • Salsa, if desired
  • small amount of water in a glass nearby
  1. This works best with a 10″ skillet.
  2. Have all the ingredients ready before heating the skillet.
  3. Preheat your stainless steel skillet on medium heat.
  4. Every 15 seconds or so dip your fingers into the water and flick drops of water at the skillet. You'll know it's hot enough when the drops bounce around on the skillet
  5. Reduce the heat just slightly (medium on my stove is 5, so I reduce the heat to 4), drop the butter in and stir around the whole surface of the skillet.
  6. The butter will be bubbling quickly and may even caramelize slightly.
  7. Quickly pour in the eggs and tilt the skillet from one side to the other so that the eggs cover the entire surface.
  8. Take a spatula and carefully lift one side of the eggs which are already cooked to allow raw eggs to run underneath.
  9. Repeat lifting all sides of the omelette, allowing raw egg to run underneath.
  10. Allow the eggs to cook for 30-60 seconds and then you'll want to carefully flip the omelette.
  11. Place cheese on top.
  12. Put a lid on top for about one minute.
  13. Add mushrooms and the spinach, flip over and remove to a plate.
  14. Serve with salsa on top, if desired.

As I mentioned above, this technique is working out great for other foods as well! I just make sure the stainless steel cooking utensil is hot enough for water to bounce around on it, add some grease and the sticking has been greatly reduced!

How to Make An Omelette in a Stainless Steel Skillet (Without Using Non-Stick Spray)
Author: 
Serves: 1
 
Ingredients
  • 1 tablespoon unsalted butter
  • 2 eggs, lightly scrambled
  • 1 handful of spinach, sauteed in water until wilted
  • 2 mushrooms, sauteed in a small amount of butter until tender
  • 1 ounce Parmesan cheese
  • Salsa, if desired
  • small amount of water in a glass nearby
Instructions
  1. This works best with a 10" skillet.
  2. Have all the ingredients ready before heating the skillet.
  3. Preheat your stainless steel skillet on medium heat.
  4. Every 15 seconds or so dip your fingers into the water and flick drops of water at the skillet. You'll know it's hot enough when the drops bounce around on the skillet
  5. Reduce the heat just slightly (medium on my stove is 5, so I reduce the heat to 4), drop the butter in and stir around the whole surface of the skillet.
  6. The butter will be bubbling quickly and may even caramelize slightly.
  7. Quickly pour in the eggs and tilt the skillet from one side to the other so that the eggs cover the entire surface.
  8. Take a spatula and carefully lift one side of the eggs which are already cooked to allow raw eggs to run underneath.
  9. Repeat lifting all sides of the omelette, allowing raw egg to run underneath.
  10. Allow the eggs to cook for 30-60 seconds and then you'll want to carefully flip the omelette.
  11. Place cheese on top.
  12. Put a lid on top for about one minute.
  13. Add mushrooms and the spinach, flip over and remove to a plate.
  14. Serve with salsa on top, if desired.

Try this when you get a chance and let me know what you think in the comments!

 

 

 

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