Recipe courtesy of Geoffrey Zakarian
Classic French Omelette
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 476
- Total Fat
- 40 g
- Saturated Fat
- 21 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 633 mg
- Sodium
- 418 mg
French omelettes have a reputation of being difficult to make, but this recipe has helpful tips and technique to achieve the beautiful silky and tender eggs encasing oozy melting cheese. Beat the eggs using a fork so that less air gets incorporated. Mix and match with any fillings like sauteed spinach, chopped bacon/prosciutto, or other melting cheese for your personalized omelette. With our tips, your French omelette will surely impress anyone at your next brunch.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 476
- Total Fat
- 40 g
- Saturated Fat
- 21 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 26 g
- Cholesterol
- 633 mg
- Sodium
- 418 mg
Ingredients
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Directions
- Season the eggs with a pinch of salt and beat with a fork in a medium bowl until smooth. Set aside.
- Heat the unsalted butter in an 8-inch nonstick pan over medium heat until melted and just starting to bubble, about 1 minute. Add the beaten eggs and begin to stir with a rubber spatula until the eggs are half set, about 1 minute. Spread the eggs evenly over the pan and reduce the heat to low. Sprinkle the cheese in the middle of the eggs in a straight line, and season lightly with white pepper. Let the omelette sit over low heat, without touching, until the eggs are set, about 1 minute.
- Gently roll the omelette over the cheese using a rubber spatula so it forms a jelly roll shape with the seam-side up. Flip the pan, flipping the omelette onto your plate so that it is seam-side down. Lightly coat the omelette with the salted butter and lightly sprinkle with the chives.
