Name: Ultimate French Omelette Recipe
Prep time: 5 min
Cook time: 4 min
Total time: 9 min
Cuisine: French
Ingredients: 3 eggs, as fresh as possible, preferably organic and free-range, room temperature; 1 tsp finely, freshly grated parmesan (or vegetarian alternative); Salt and pepper, to taste; 2-3 chopped tarragon leaves; 1 tbsp snipped chives; 1 tbsp chopped chervil or parsley; 3 rounded tbsp finely grated Gruyère; 2 knobs unsalted butter

Jump to Recipe

Introduction

The ultimate French omelette is a delicate and creamy breakfast classic that uses simple ingredients to create a silky texture and rich flavor. Perfectly cooked with fresh herbs and cheese, it’s a sophisticated yet easy dish to master at home.

A yellow omelette with green herb pieces folded neatly on a white plate, its surface smooth and slightly shiny, with a few fresh green chives laid on top in a crisscross pattern. A silver fork is placed to the side of the omelette, resting on the plate. The background and surface are white with a marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs, as fresh as possible, preferably organic and free-range, room temperature
2 knobs unsalted butter
1 tsp finely, freshly grated parmesan (or vegetarian alternative)
2-3 chopped tarragon leaves
1 tbsp each snipped chives and chopped chervil or parsley
3 rounded tbsp finely grated Gruyère

Instructions

Step 1: Warm a 20cm non-stick frying pan over medium heat. Crack the eggs into a bowl and beat gently with a fork until the whites and yolks are mixed but not fully blended.
Step 2: Add one knob of butter to the pan. When it bubbles and sizzles without browning, season the eggs with parmesan, salt, and pepper, then pour them into the pan.
Step 3: Let the eggs bubble for a few seconds, then use a wooden fork or spatula to gently pull the light edges toward the center, forming folds. Repeat this folding and resting process a few times.
Step 4: Stir a bit faster as the eggs start to set, stopping while some of the mixture remains slightly runny. Keep the pan flat on the heat and gently shake it to let the mixture settle, ensuring the top stays soft and moist.
Step 5: Give the pan a quick burst of heat to brown the bottom slightly. Then, tilt the pan away from you, fold the near side over one third with your fork, and continue rolling or folding the omelette onto a plate.
Step 6: For a neat finish, cover the omelette with kitchen paper and gently shape it with your fingers. Rub the remaining knob of butter over the top to glaze. Serve immediately.

Tips & Variations

Use very fresh eggs at room temperature for the best texture and flavor.
Add your favorite fresh herbs or substitute Gruyère with another mild cheese like Emmental.
Be patient when folding the eggs to keep the omelette soft and creamy inside.

Storage

This omelette is best enjoyed immediately for the ideal texture and flavor. If needed, store leftovers in an airtight container in the fridge for up to 24 hours. Reheat gently on low heat or in a microwave using short bursts to avoid overcooking.

How to Serve

A folded omelet sits on a clean white plate over a white marbled surface, showing a smooth yellow outer layer with small green specks of herbs mixed in. The omelet is thick and slightly soft in texture, with two thin green chives placed crosswise on top for garnish. A silver fork lies partially under the omelet on the lower left side, its shiny surface reflecting light. The overall scene is simple, bright, and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this omelette without fresh herbs?

Yes, you can omit the herbs if you don’t have them on hand, but fresh herbs add a lovely brightness that complements the cheese and eggs beautifully.

What if I don’t have a non-stick pan?

A non-stick pan is recommended to prevent sticking and achieve a smooth fold, but a well-seasoned stainless steel or cast-iron pan can work if properly greased with butter.