This basic French omelet recipe is the easy version of a cafe classic. Using a few simple tricks, you can master the technique of making a versatile French omelet - also known as omelette - and customize it with the perfect filling for breakfast, lunch, or dinner. Try the traditional cheese and herbs filling, or get creative with chopped ham and roasted vegetables for a wholesome meal.
Cook's note: As the great chef, Julia Child, once noted, read through the entire recipe before making your first omelet. Egg recipes move very quickly and there is no time to consult your recipe once you've begun the process.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
- 2 tablespoons light olive oil
- 1 tablespoon cold butter, finely chopped and then frozen
- 3 large eggs
- Ground black pepper
- 2 tablespoons shredded Gruyere cheese
- 2 teaspoons fresh, finely chopped chives
Add the olive oil to a skillet and heat it over medium-high heat. Whisk the eggs until they are frothy. Stir half of the butter into the eggs. Add the remaining butter to the skillet and swirl it with the oil until it melts and becomes cloudy and bubbly.
Pour the eggs into the hot skillet and cook, moving a fork quickly through the eggs in small circles and zigzags until the eggs are approximately 80% cooked through. Smooth down the top surface of the eggs with the back of a large spoon or a small offset spatula.
Season the eggs with salt and pepper to taste. Sprinkle the shredded cheese and chopped herbs on the eggs and cover with a lid. Turn off the heat and allow the omelet to continue cooking for 2 to 3 minutes, depending on how firm you want your eggs.
Tilt the skillet to the side a bit and, using a rubber spatula, carefully ease the omelet out of the pan and onto a warmed serving plate. Gently roll the omelet into the traditional tube shape.
This basic French omelette recipe makes 1 serving.