France · miscellaneous

French Omelette

Name: French Omelette
Yield: 4 servings
Cuisine: France
Ingredients: 3 Eggs; 2 knobs Butter; 1 tsp Parmesan; 3 chopped Tarragon Leaves; 1 tbs chopped Parsley; 1 tbs chopped Chives; 4 tbs Gruyère

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Eggs3
Butter2
Parmesan1 tsp
Tarragon Leaves3
Parsley1 tbsp
Chives1 tbsp
Gruyère4 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

3 steps · 0 min

1
Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
2
Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
3
Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.