French Omelet
Servings 1
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 the 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 the 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 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-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.