Recipes

Perfect French Omelette

Up your eggs game with this elevated take on a classic omelette. A French omelette is a lot like a basic omelette, but it’s a little creamier, cooked until just softly set, without any browning on the outside, and presented rolled up rather than folded. You can include herbs or soft cheeses inside (see tips), but a classic rolled French omelette is delicious cooked just as is, with the flavour of the eggs and butter taking the starring role.
Serves 1
Prep Time 1 min
Cook Time 4 min
Print Recipe

Ingredients

  • 3 eggs
  • Pinch salt
  • Pinch pepper
  • 1 tbsp (15 mL) (15 mL) salted butter

Instructions

  • Step 1

    In a bowl, lightly beat together eggs, salt and pepper.

  • Step 2

    In an 8-inch (20 cm) nonstick skillet, melt butter over medium heat until foaming, tilting pan to coat bottom and side. Pour in egg mixture, shaking pan back and forth while using a heatproof spatula to stir eggs in a circular motion until eggs are thick and nearly set, but still very moist and shiny on top.

  • Step 3

    Remove from heat and let stand for 30 seconds to continue cooking and further set the eggs.

  • Step 4

    Tilt pan slightly toward a serving plate. Starting at the side farthest from the plate, slip spatula under the omelette and slowly roll it onto itself, tipping and gently pushing it out onto the plate, seam side down.

Variations IconVariations

Herbed Goat Cheese French Omelette: Follow the first two steps as directed. Remove from heat. Sprinkle with 2 tsp (10 mL) chopped fresh chives, 1/2 tsp (2.5 mL) minced fresh tarragon, basil or thyme and 2 tbsp (30 mL) crumbled soft goat cheese. Let stand as directed and continue with Step 4.

Paperclip IconTips

  • Using the proper skillet or pan is important to successful omelette making. The ideal skillet for a rolled French omelette is nonstick and about 8-inch (20 cm) in diameter at the base. It should be shallow with sloping sides to make it easier to roll the omelette out of the skillet and onto a plate.
  • An omelette can be made quickly and easier if the skillet is hot when the egg mixture is added. The skillet is hot enough when a drop of water rolls around instead of bursting into steam immediately.
  • Preparing individual omelettes, rather than one large one, will result in lighter and fluffier omelettes that are easier to handle.

Nutrition Facts

Per serving
Calories331
Fat27 g
Saturated Fat12 g
Trans Fat0 g
Carbohydrate3 g
Fibre0 g
Sugars0 g
Protein19 g
Sodium447 mg

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