Mohamed Shili This simple and creamy French omelette is a quick, nutritious meal perfect for any time of the day. With just a few common ingredients like eggs and butter, you can customize it by adding your favorite herbs or cheeses. Its soft, tender texture makes it a delightful dish that’s both elegant and satisfying.
Ingredients Needed
- 2 large eggs (or ¼ cup liquid eggs)
- 2 tablespoons whole milk (or half-and-half)
- Pinch of kosher salt & freshly ground black pepper
- 1 tablespoon unsalted butter
How To Make French Omelette Recipe
- Whisk the eggs: In a medium bowl, whisk together eggs, milk, salt, and pepper until well blended.
- Heat the pan: Place a 6-inch non-stick or seasoned omelet pan over medium-high heat. Add butter and let it melt, swirling to coat the pan.
- Cook the eggs: When the butter stops sizzling, pour in the eggs. Let them sit for a few seconds, then stir constantly with a spatula, scraping the sides to ensure even cooking.
- Shape the omelet: Once the eggs are just set but still soft, gently tap the pan on the stove to loosen the omelet. Use a spatula to check that it’s not sticking.
- Fold and finish: Tilt the pan at a 45-degree angle and fold the omelet into thirds, like a letter. Reduce heat if needed to prevent browning.
- Serve: Slide onto a warm plate and enjoy immediately. A true French omelet should be soft, creamy, and pale yellow without browning.
Recipe Tips
- Use fresh eggs: Fresh eggs yield a tender omelette with better texture and flavor.
- Preheat the pan properly: Ensure the pan is hot enough to set the eggs quickly but not so hot that it causes browning.
- Stir continuously: Constant stirring creates small curds, resulting in a creamy interior.
- Avoid overcooking: Remove the omelette from heat while it’s still slightly runny; residual heat will finish the cooking.
- Practice the folding technique: Gently fold or roll the omelette for a classic presentation and even texture.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover french omelette tightly in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 2 days.
- Reheating: To reheat, place leftover french omelette in a non-stick skillet over medium-low heat for about 2-3 minutes per side, until warmed through. Alternatively, microwave on medium power for 1-2 minutes, checking halfway.
Nutritin Fact
Serving Size: 1 omelette (3 large eggs)
- Calories: 370
- Total Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 605
- Sugars: 1g
- Total Carbohydrate: 1g
- Protein: 19g
More Julia Chid Recipe:
Julia Child French Omelette Recipe
Description
This simple and creamy French omelette is a quick, nutritious meal perfect for any time of the day. With just a few common ingredients like eggs and butter, you can customize it by adding your favorite herbs or cheeses. Its soft, tender texture makes it a delightful dish that’s both elegant and satisfying.
Ingredients
Instructions
- Whisk the eggs: In a medium bowl, whisk together eggs, milk, salt, and pepper until well blended.
- Heat the pan: Place a 6-inch non-stick or seasoned omelet pan over medium-high heat. Add butter and let it melt, swirling to coat the pan.
- Cook the eggs: When the butter stops sizzling, pour in the eggs. Let them sit for a few seconds, then stir constantly with a spatula, scraping the sides to ensure even cooking.
- Shape the omelet: Once the eggs are just set but still soft, gently tap the pan on the stove to loosen the omelet. Use a spatula to check that it’s not sticking.
- Fold and finish: Tilt the pan at a 45-degree angle and fold the omelet into thirds, like a letter. Reduce heat if needed to prevent browning.
- Serve: Slide onto a warm plate and enjoy immediately. A true French omelet should be soft, creamy, and pale yellow without browning.
Notes
- Use fresh eggs: Fresh eggs yield a tender omelette with better texture and flavor.
- Preheat the pan properly: Ensure the pan is hot enough to set the eggs quickly but not so hot that it causes browning.
- Stir continuously: Constant stirring creates small curds, resulting in a creamy interior.
- Avoid overcooking: Remove the omelette from heat while it’s still slightly runny; residual heat will finish the cooking.
- Practice the folding technique: Gently fold or roll the omelette for a classic presentation and even texture.
Julia Child French Omelette Recipe
