Snack · French

French Omelette

Name: French Omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: French
Ingredients: 3 Eggs; 2 knobs Butter; 1 tsp Parmesan; 3 chopped Tarragon Leaves; 1 tbs chopped Parsley; 1 tbs chopped Chives; 4 tbs Gruyère; salt; pepper

A classic French omelette, soft and moist on top with a golden glaze, featuring Gruyère and fresh herbs.

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Prep: 5 min
Cook: 5 min
Total: 10 min
Serves: 1
Level: Medium

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Method

Warm a 20cm 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 completely.
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.
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. 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 and look soft and moist on top. A quick burst of heat will brown the underside.
Tilt the pan down and let the omelette fall to the edge. Fold the side nearest to you over by a third and roll it onto a plate.
Rub the other knob of butter over the top to glaze and serve immediately.

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