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Omelette

Name: Omelette
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 1 servings
Cuisine: French
Ingredients: 3 each Eggs; 1 tbsp Butter; 1 pinch Salt; 1 to taste Black pepper; 1 tbsp Milk or cream; 3 tbsp Grated cheese; 1 to taste Ham, onion, mushroom, herbs

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

1servings

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

Beat the eggs with salt, pepper (and milk) until the whites and yolks are fully blended.
⏲ 1 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.
⏲ 2 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.
⏲ 1 min
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.