A Classic French Omelet

By
Rebecca Franklin
Rebecca Franklin
Rebecca Franklin is a freelance lifestyle writer and recipe developer. Her expertise is in French cuisine, which she writes about and teaches.
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Updated on 07/22/20
Classic French omelet recipe

The Spruce / Diana Chistruga

Prep: 5 mins
Cook: 5 mins
Total: 10 mins
Serving: 1 serving
Nutrition Facts (per serving)
758 Calories
67g Fat
2g Carbs
36g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 758
% Daily Value*
Total Fat 67g 86%
Saturated Fat 22g 108%
Cholesterol 953mg 318%
Sodium 622mg 27%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Protein 36g
Calcium 311mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Call it an Omelet (US) or Omelette (truly French and British), the same is true, it is the dish that can make the most competent chefs cry. Why? Why is a mystery because seriously, it is not that difficult. Follow this Classic French Omelet recipe with all its hints and tips to find out why. 

This basic French omelet recipe is the easy version of a cafe classic and by using a few simple tricks, you can master the technique of making a versatile omelet then customize it with your favorite filling for either breakfast, lunch, or dinner.

The classic French filling is a traditional cheese and herb filling, or you can get creative with chopped ham and roasted vegetables, and any number of other combinations for a wholesome meal.

A perfect omelet must not be overcooked; the egg should be barely set so the omelet wobbles slightly when shaken. However, it should not be so undercooked that it is slimy. It is this need to have the omelet just so which strikes fear into the most competent of cooks. 

Cook's note: As the great chef, Julia Child, once noted, read through the entire recipe before making your first omelet. Egg recipes move very quickly and there is no time to consult your recipe once you've begun the process.

Ingredients

  • 2 tablespoons olive oil (light)
  • 1 tablespoon butter (cold, finely chopped and then frozen)
  • 3 large eggs (fresh free-range)
  • Dash of sea salt
  • Dash of black pepper (freshly ground)
  • 2 tablespoons Gruyere cheese (shredded)
  • 2 teaspoons chives (fresh, finely chopped)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for French omelet
    The Spruce / Diana Chistruga 

  2. Add the olive oil to a skillet and heat it over medium-high heat - do not overheat the oil, if it is too hot the egg will set immediately after it hits the pan and then will be too hard.

    Add olive oil
    The Spruce / Diana Chistruga

  3. Whisk the eggs until they are frothy - it is important to not add salt or pepper at this stage of the recipe.

    Whisk the eggs
    The Spruce / Diana Chistruga

  4. Stir half of the cold butter into the eggs.

    Stir half butter
    The Spruce / Diana Chistruga

  5. Add the remaining butter to the skillet and swirl it with the oil until it melts and becomes cloudy and bubbly. 

    Add butter
    The Spruce / Diana Chistruga

  6. Pour the eggs into the hot skillet and cook, moving a fork quickly through the eggs in small circles and zigzags until the eggs are approximately 80% cooked through.

    Pour eggs in
    The Spruce / Diana Chistruga

  7. Smooth down the top surface of the eggs with the back of a large spoon or a small offset spatula.

    Smooth down egg
    The Spruce / Diana Chistruga

  8. Season the eggs with salt and pepper to taste.

    Season eggs
    The Spruce / Diana Chistruga

  9. Sprinkle the shredded cheese and chopped herbs on the eggs and cover with a lid.

    Sprinkle cheese
    The Spruce / Diana Chistruga

  10. Turn off the heat and allow the omelet to continue cooking for 2 to 3 minutes, depending on how firm you want your eggs.

    Turn off heat
    The Spruce / Diana Chistruga

  11. Tilt the skillet to the side a bit and, using a rubber spatula, carefully ease the omelet out of the pan and onto a warmed serving plate.

    Tilt skillet
    The Spruce / Diana Chistruga

  12. Gently roll the omelet into the traditional tube shape. Serve with a fresh green salad lightly dressed with French dressing.

    French omelet
    The Spruce / Diana Chistruga

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