French Omelette
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7 Ingredients
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10 min total
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Serves Serves 1
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Medium
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France
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Miscellaneous
Recipe byThe ZestyPlate Kitchen
A proper French omelette: softly folded eggs with Parmesan and fresh herbs, cooked quickly until just set and glossy, then glazed with butter.
A proper French omelette is a small test of nerve: pale, soft and only just set, rolled around fresh herbs and a little cheese. No browning, no drama, just butter, eggs and steady timing. Get the hang of it and you have an elegant breakfast, lunch or supper on the plate in under five minutes.
Jump to recipe
Prep 5 min
Cook 5 min
Total 10 min
Medium
Scale:
- 3 Eggs
- 2 knobs Butter
- 1 tsp Parmesan
- 3 chopped Tarragon Leaves
- 1 tbs chopped Parsley
- 1 tbs chopped Chives
- 4 tbs Gruyère
Tags:
Egg
Preparation
- Have everything to hand and warm a 20cm non-stick pan over medium heat. Crack the eggs into a bowl and beat with a fork so they mix, but stop short of the thorough beating you would give scrambled eggs. With the pan medium-hot, drop in one knob of butter; it should sizzle without browning. Season the eggs with the Parmesan and a little salt and pepper, then pour them in.
- Let the eggs bubble for a couple of seconds, then draw the mixture in from the sides with a fork a few times so it gathers into folds at the centre. Pause, stir again to fold cooked into uncooked, and repeat, picking up the pace towards the end but stopping while some barely-set egg remains. Hold the pan flat and shake it back and forth to settle everything; it should slide freely and look soft and moist on top. A quick blast of heat colours the underside.
- Grip the handle from beneath, tilt the pan away from you and let the omelette slip to the far edge. Fold the near third over with your fork and keep it rolling so it tips out onto a plate, or simply fold it in half. For a tidy finish, cover it with kitchen paper and plump it into shape, then rub the second knob of butter over the top to glaze. Serve at once.
Tips from the ZestyPlate Kitchen
- Go easy beating the eggs; mix them just enough to bring the yolks and whites together.
- Keep the heat moderate so the butter sizzles without colouring and the eggs stay soft.
- Fold and stir gently, then stop while the centre is still a touch loose and glossy.
- Roll it onto the plate and rub it with a little butter for that classic sheen.
Frequently Asked Questions
The pan ran too hot or it stayed on too long. A French omelette is cooked gently and kept pale, soft and barely set.
Fines herbes, the classic mix of parsley, chives, tarragon and chervil, is traditional. Otherwise use whatever soft fresh herbs you have.
A little grated cheese, some sauteed mushrooms or chopped ham all work. Keep it light so the delicate egg stays the main event.
A small non-stick pan, around 20cm, gives the right shape and lets the omelette slide out cleanly when you fold it.
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