Omelette (French)
A French classic: beaten eggs cooked gently in butter and folded over. Just eggs, butter, and salt make it in 5 minutes, and cheese, ham, or herbs take it anywhere. The traditional version stays soft and barely set inside — a great way to learn the basics.
Ingredients
- Eggs · room temperature3 each
- Butter1 tbsp
- Salt1 pinch
- Black pepper1 to taste
- Milk or cream · optional, for softness1 tbsp
- Fillings (optional)
- Grated cheese · gruyère, cheddar, etc.3 tbsp
- Ham, onion, mushroom, herbs1 to taste
Steps
- ⏲ 1 min
Beat the eggs with salt, pepper (and milk) until the whites and yolks are fully blended.
- ⏲ 2 min
Heat a nonstick pan over medium-low and melt the butter to coat the base (don't let it brown).
- ⏲ 2 min
Pour in the eggs; as the edges set, stir gently with a spatula and shake the pan to form soft curds.
- ⏲ 1 min
While the top is still slightly underset, add your fillings to one half.
- ⏲ 1 min
Tilt the pan and fold it in half, then leave 30 seconds to hold its shape.
Slide it onto a plate. Brush with a little butter for shine if you like.
Tips & Variations
Variations
- Omelette au fromage: Loaded with melted cheese.
- Western/Denver omelette: American-style with ham, onion, and pepper.
- Not a Spanish tortilla: The thick potato-and-egg one is a different dish.
- Herb omelette: Brighten it with fresh parsley or chives.
Tips
- Low and gentle heat keeps it tender; high heat makes it rubbery and browned.
- Beat the eggs well so the texture is even and silky.
- A nonstick pan and enough butter make folding and sliding out easy.
- Pull it off the heat while the top is still a touch underset — it finishes as you fold.
- Don't overload the fillings, or it won't fold neatly.
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