French Omelette

Name: French Omelette
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Cuisine: France
Ingredients: 3 eggs; 2 butter; 1 tsp parmesan; 3 tarragon leaves; 1 tbsp parsley; 1 tbsp chive; ¼ cup gruyre

An easy France breakfast. Ready in about 34 minutes. Difficulty: easy.

10 minPrep (about)
24 minCook (about)
34 minTotal time
4Servings
EasyDifficulty

Save Add to my week Add to list Share

MealCovered is invite-only right now. Join the waitlist and we'll let you know.

Join the waitlist Not now

Ingredients

How many people?

− 3 people +

Changed from 4 to 3 people · Back to 4

2 eggs
2 butter
¾ tsp parmesan
2 tarragon leaves
2 ¼ tsp chive Shopping tip: Fresh chives. Green onion tops work too.
3 tbsp gruyre

Spices & seasonings (1): parsley

2 ¼ tsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.

How to make it

Steps in our own plain words.

Get everything ready.
Warm a 8 inches non-stick frying pan on medium heat.
Crack the eggs into a bowl.
Beat them using a fork so they break up.
Mix, but not as fully as you would for scrambled egg.
Drop one knob of butter in the pan with the heat on medium-hot.
It should bubble plus sizzle, but not brown.
Season your eggs using your Parmesan and a little salt and pepper.
Pour into the pan.
Let the eggs bubble a bit for a couple of seconds.
Take a wooden fork or spatula and draw the mix in from your sides of the pan some times, so it gathers in folds in your centre.
Leave for a few seconds.
Stir again to lightly mix uncooked egg with cooked.
Leave briefly again, and when partly cooked.
Mix bit faster, stopping while there’s barely cooked egg left.
Shake it back and forth some times to settle the mixture with the pan flat on the heat.
It should slide easily in your pan and look soft and moist over the top.
A quick burst of heat will brown your underside.
Grip the handle underneath.
Tilt the pan down away from you.
Let the omelette fall to the edge.
Fold your side nearest to you over by third with your fork.
Keep it rolling over, so your omelette tips on plate – or fold it.
Do it in half, if that’s easier.
For a neat finish.
Cover your omelette using a piece of kitchen paper plus plump it up a bit using your fingers.
Rub your other knob of butter over to glaze.
Serve right away.