French Omelet
I finally made a French omelet thanks to my sister Dana watching Selena Gomez make Ludo Lefebvre’s version of a French omelet on TV. French omelets are something I’ve always been intimidated to try making because you have to cook them perfectly! My sister kept sending me photos of her lovely-looking omelets so I finally had to give it a try.
The first French omelet I made was for my husband and it looked amazing & he said it tasted fantastic–total first-time luck! I made the next two for my daughter and myself and they turned out tasty but not very pretty. The fourth omelet was made for my son and I think it turned out the best, although he wasn’t a big fan of the chives and said it wasn’t his favorite since he doesn’t like omelets anymore. What a waste! Funnily enough, he ate EVERY SINGLE BITE. My husband, daughter and I thought these French omelets were so decadent, delicious, and very gourmet.
How to Make a French Omelet
Whisk the eggs in a small bowl until VERY well combined (there should be no strands of egg white remaining, but be careful not to incorporate too much air).
Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
Once the butter just begins to foam, add eggs and season with sea salt and pepper. Using a rubber spatula, stir eggs very quickly and constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion. Scrape down the sides of the skillet as you go to avoid dry bits in your omelet.
As soon as the eggs begin to coagulate, which will take about 2 or so minutes, shake the skillet to settle any uncooked egg. Keep stirring and moving the pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top, about 1 minute.
Lift an edge of the omelet to check that it is holding together well; the underside of the omelet should have taken on NO color. Remove the skillet from heat and let sit for 1 minute to help the omelet release from the skillet and maintain its smooth texture.
Spoon dollops of the Boursin cheese across the center of the omelet, working perpendicular to the skillet’s handle, setting you up to hold the handle with your left hand, and gently flip the omelet onto your plate when the time comes.
Starting at the edge closest to the handle, immediately roll up the omelet in 1½” intervals, using a rubber spatula, until halfway through.
Add another few teaspoons of butter to the skillet to help loosen the omelet, then continue rolling up the omelet and gently turn it out onto a plate, seam side down.
Equipment
- 8-inch non-stick skillet
Ingredients
- 1 tbsp + 2 tsp good European butter, divided
- 2 eggs, well beaten
- Sea salt and white pepper, to taste
- 1-1½ tbsp garlic and herb (or black pepper) Boursin cheese, to taste
- Fresh chives, finely chopped, to taste
Instructions
- Whisk the eggs in a small bowl until VERY well combined (there should be no strands of egg white remaining, but be careful not to incorporate too much air).
- Heat 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat.
- Once the butter just begins to foam, add eggs and season with sea salt and pepper. Using a rubber spatula, stir eggs very quickly and constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion. Scrape down the sides of the skillet as you go to avoid dry bits in your omelet.
- As soon as the eggs begin to coagulate, which will take about 2 or so minutes, shake the skillet to settle any uncooked egg. Keep stirring and moving the pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top, about 1 minute.
- Lift an edge of the omelet to check that it is holding together well; the underside of the omelet should have taken on NO color.
- Spoon dollops of the Boursin cheese across the center of the omelet, working perpendicular to the skillet's handle, setting you up to hold the handle with your left hand, and gently flip the omelet onto your plate when the time comes.
- Starting at the edge closest to the handle, immediately roll up omelet in 1½-inch intervals, using a rubber spatula, until halfway through.
- Add another few teaspoons of butter to the skillet to help loosen the omelet, then continue rolling up the omelet and gently turn out onto a plate, seam side down.
This is so yummy! I am doing this for my breakfast tomorrow :-))
Good morning my admired Pam, saying perfect is not enough. Spectacular your French omelette ….. hopefully one day you will be encouraged to prepare the Spanish omelette and thus reach all your thousands and thousands of followers. To make the cuisine and gastronomy of my country known in yours would be a great honor.
Thank you
Toñi Sánchez (Mi Cocina)
Nice job Pam and now I’m craving an omelet.
I really have to up my omelet game. That cheese oozing out has me squealing with joy!!
Love this. Great technique to add boursin. Can’t wait to try this.
Your French Omelet looks amazing Pam!!!
The Boursin Cheese and Chives are such a great compliment to the delicate omelet.
Good job Pam… now I’ll quit bugging you to make it 🙂
<3 Dana
Ha ha, have to say, the French make such a big deal of out making a simple omelette! We south asians make the best omelettes in the world, me thinks! Not complicated, at all! And i know whereof I speak, so to say – I’m a cooking teacher in the Boston area, with rave reviews from all ages!