Basic French Omelette Recipe
This classic French omelette recipe is a favorite. You can fill it with ham and cheese, or substitute them with leftover cooked vegetables. Other classic omelet fillings can be shredded Cheddar, or sour cream, or Gruyere cheese, crisp bacon, diced ham, bell peppers or tomatoes, sauteed mushrooms, fresh herbs, caramelized onions, or even those leftovers from last night’s meal.
If you prefer sweet omelet, just omit pepper and add a dash of sugar to egg mixture. Fill it with finely chopped berries or nuts, preserves, and drizzle it with powdered sugar. You can also add a tablespoon of warmed Cognac, or Grand Marnier over for a touch of elegance.
We recommend that you prepare the filling first. Generally, French omelettes cook quickly. This means that any fillings should be prepared before starting the eggs. You can plan on ⅓ to ½ cup of filling for every two-egg omelette. Raw ingredients should be cooked. The refrigerated dishes should be heated. Shredded cheese and foods at room temperature (like jellies, jams) are okay as they are. Slices should be small to avoid tearing the omelette when it is folded.
Preparation Time: 2 minutes
Cooking Time: 5 minutes
Total Time to Serving: 7 minutes
Yield: 1 serving
You will need:
⅓ cup of filling like shredded cheese, finely chopped ham
1 tsp butter
2 tbsp water
Dash of pepper
⅛ tsp salt
How to Make Classic French Omelette
- Beat eggs, water, salt, and pepper in a small bowl until blended.
- Heat butter in a 6- to 8-inch nonstick omelette pan or skillet over a medium-high heat until hot.
- Tilt pan or skillet to coat the bottom. Pour in egg mixture. The mixture should set immediately at the edges.
- Push gently cooked portions from its edges toward the center with an inverted turner, so that uncooked eggs can reach the hot pan surface.
- Continue cooking while tilting the pan. Gently moving the cooked portions as necessary.
- When the top surface of eggs is thickened and without visible liquid egg remains, place the fillings on one side of the omelette. Fold omelette in half with turner.
- With a quick flip of your wrist, turn pan and invert or slide omelette on the plate.
- Serve immediately.
If you want more servings, just multiply the recipe as needed. Prepare only as many eggs as you will use in a short time. Use a ½-cup egg mixture for one omelette serving.
If this is your first to make this French omelette recipe, ⅓ to ½ cup filling for a two-egg omelette can be difficult to handle – at first. Try placing only half the filling inside the omelette. Spoon the remaining across the top of the omelette after it is on the plate.