French Omelette Recipe

By The Cooking World, Editorial Staff

October 11, 2024

Classic French Omelette: Timeless Elegance on a Plate

For this week's recipe, we're delighted to continue our series We Cook Books. Today, we're featuring a classic from the book Classic French Recipes.

This French Omelette is the epitome of simplicity and elegance. Imagine a light, velvety omelette with a tender, buttery texture that melts in your mouth. It's delicately seasoned and cooked to perfection, folded to create a soft, pillowy center.

Each bite delivers a subtle richness with a hint of creamy flavor, making it a versatile dish that's perfect for breakfast, brunch, or even a light dinner.

PREP TIME

5 minutes

COOK TIME

5 minutes

serves

Ingredients

6 eggs
30 g (2 tablespoons) butter
1–2 tablespoons chopped fresh herbs, such as flat-leaf parsley, chervil, chives, and tarragon, plus extra to serve
Sea salt
freshly ground black pepper

Special Equipment

Instructions

Season the eggs with salt and pepper in a bowl, and mix in the chopped herbs.
Heat a skillet, frying pan, or omelet pan over medium heat and melt the butter in it. When the butter is very hot and nut-colored, pour the eggs into the pan.
When the eggs start to set and small bubbles have formed around the edge, bring the edges of the omelet toward the center with a fork while shaking the pan. Fold the omelet in half, folding the side of the omelet nearest to the handle of the pan toward the outside edge, and then quickly slide on to a hot dish. Sprinkle with the remaining chopped herbs. A good omelet should be slightly runny in the center.