French Omelette Recipe
French · Main course · 5 min total
A classic French omelette is soft, creamy, and lightly browned on the outside, with a tender, almost runny interior. This recipe yields a perfect omelette every time.
2
min prep
min prep
3
min cook
min cook
1
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 3 large eggs
- 1 tablespoon unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon finely chopped fresh chives (optional)
Instructions
- Crack the eggs into a bowl and season with salt and pepper. Whisk vigorously until the whites and yolks are completely combined and the mixture is slightly frothy.
- Melt the butter in a 8-inch nonstick skillet over medium-high heat. Swirl the pan to coat the bottom evenly. When the butter is foamy but not browned, pour in the eggs.
- Let the eggs set for about 10 seconds, then use a rubber spatula to stir the eggs in a circular motion, moving the pan off and on the heat to control cooking. Continue stirring until the eggs are softly set but still creamy, about 30 seconds.
- Tilt the pan and use the spatula to fold one side of the omelette over the center. Then fold the opposite side over, creating a cylinder shape. Let it cook for another 5 seconds to seal.
- Slide the omelette onto a plate, seam side down. Brush the top with a little butter if desired, and sprinkle with chives. Serve immediately.
Tips
- For a richer omelette, add a teaspoon of crème fraîche or heavy cream to the beaten eggs.
- Use a nonstick pan and a heat-resistant rubber spatula for best results.
- The omelette should be slightly soft in the center; do not overcook.
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