How to Make a French Omelette: The Perfect Omelette Recipe

Is there any better start to the day than a perfectly made French omelette? This classic dish, while appearing simple, is both an art and a science. Achieving that creamy, rich, and cheesy texture requires a bit of finesse.

What is a French Omelette, and How is it Different?

While American omelettes might contain a mix of fillings like bacon, mushrooms, and cheese, and are often folded just once, the French version focuses on a silky texture without any charred appearance. It’s folded multiple times, giving it its unique texture and presentation.

How to Make a French Omelette: Recipe

Required Equipment:

  • A small-to-medium sized non-stick frying pan
  • Silicone spatula (or a standard turner)
  • Sharp knife
  • Small bowl
  • Fork or Whisk
  • Chopping board

French Omelette Recipe | Ingredients

  • 3 eggs
  • 3 tablespoons of butter
  • 1/4 of a scallion or chive
  • 1-2 tablespoons of parmesan cheese
  • Salt
  • Pepper

Note: The proportions here are for a single serving. Adjust accordingly based on the number of servings.

French Omelette Recipe | Instructions

  1. Preparation: Crack the eggs into a small bowl and whisk thoroughly. You can pass it through a sieve for a fluffier texture.
  2. Seasoning: Add a pinch of salt to the whisked eggs. Meanwhile, grate the cheese and finely slice the scallions or chives.
  3. Pan Prep: Heat the pan on medium and melt 2 tablespoons of butter. Ensure the butter coats the entire bottom and is sizzling slightly.
  4. Pour: Add the eggs to the melted butter.
  5. Movement: Shake the pan, making scrambled egg-like motions, while using the spatula to move the eggs around, allowing them to slightly curdle.
  6. Setting: Once there’s no more runny egg but it’s not fully set, spread it evenly on the pan.
  7. Cheese: Remove the pan from the heat and sprinkle cheese evenly over the egg.
  8. Fold: Lift one edge of the egg with your spatula and fold it slightly.
  9. More Butter: Place another tablespoon of butter in the spot where you folded the egg. Shake the pan to let the butter slide underneath the omelette.
  10. Final Folds: Slowly and carefully fold the omelette a few more times, leaving a small portion unfolded.
  11. Plate: Gently slide the omelette onto a plate, making one last fold.
  12. Garnish: Add your sliced scallions or chives and a crack of pepper.

What to Serve with Omelette

Fillings:

  • Grated cheese
  • Cream cheese
  • Herbs
  • Shallots, scallion, chives
  • Spinach, mushroom
  • Bacon or ham

Sides:

  • Full English breakfast
  • Toast, sourdough bread, English muffins
  • Waffles, smoked salmon
  • Salad, fruit salad
  • Grilled asparagus
  • A good cup of coffee

Omelettes are Basic, but Tricky to Perfect!

Mastering the French omelette might take a few tries, but once you get the hang of it, you’ll have a delightful dish that’ll impress anyone.

Remember, a French omelette is about the texture and flavor, not just the appearance. Enjoy its simplicity and warmth.