A French omelette is simplicity, technique, and flavor. Unlike fluffy omelettes, it's tender, creamy inside, and doesn't brown on the outside. A true classic of French cuisine, it's perfect for breakfast and dinner.
🧺 Ingredients (per serving)
Eggs - 3
Butter - 20 g
Salt - to taste
Black pepper - optional
Fresh herbs (parsley, chives) - optional
Grated cheese (Gruyère or Emmental) - optional
👨🍳 Preparation
Crack the eggs into a bowl and lightly beat with a fork until foamy.
Season the eggs (add the pepper at the end).
Heat a frying pan over medium heat and melt the butter.
Pour in the eggs and immediately begin to gently stir with a spatula.
When the omelet begins to set but remains soft inside,
stop stirring.
Fold the omelet in half or roll it up.
Remove from the heat—it should not be overcooked.
🍽 Serving
Serve immediately, while the omelet is still warm and tender.
Pairs well with:
a fresh baguette
a green salad
a cup of coffee or tea.
💡 Helpful Tips
The omelet should not brown—this is the key difference in the French version.
Use butter; do not substitute vegetable oil.
It's better to undercook than overcook.