If you go out for breakfast, it’s not unusual to find omelettes on the menu. They’re often loaded with veggies, cheese, ham and pretty much anything else that will fit in a folded egg. If I wanted to order an omelette right now, I could get one with spinach, mushrooms, fire-roasted bell peppers, onions, tomatoes, and Swiss cheese. Or I could opt for smoked ham, jalapeños, grilled onions, and American cheese.
A French Omelette, however, is a bit more difficult to find. Not because it has any unusual ingredients, either. A French Omelette is actually a very simple (or should I say deceptively simple?) dish. Most recipes only call for eggs, butter, and salt and pepper. This recipe includes a little mozzarella cheese and a teaspoon of heavy whipping cream, which adds some richness to the overall flavor.
So, why is such a simple dish so unusual to find? Well, like many French dishes, it’s the quality of the ingredients and the time and attention you put into it that result in a delicious plate of food. Therefore, this recipe really shines when you can use fresh eggs and butter. That’s not always possible, of course, but if you can swing it, it really will make a difference.
The other trick to this is the cooking technique. It will seem a little bit like you’re making scrambled eggs at first, but that’s really just to smooth out the eggs and get the omelette to cook evenly.
One other thing I’ll add is that if you are not using a nonstick skillet, you’ll want more butter. I went with closer to two tablespoons with a carbon steel skillet (not nonstick) and that seemed to work pretty well. Serve with a glass of orange juice or a mimosa for a light and tasty breakfast.Print
A French Omelette doesn’t have many ingredients, but the recipe does give those ingredients the chance to shine through.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Breakfast
- 2 large eggs
- 1 teaspoon heavy whipping cream
- 1/4 teaspoon salt Dash pepper
- 1 teaspoon unsalted butter or 2 tablespoons if you are not using a nonstick skillet
- 1/3 cup shredded mozzarella cheese (optional)
- In a small bowl, beat the eggs and cream. Add the salt and pepper.
- Heat a 6- or 8-inch nonstick skillet over medium-high heat until hot. Melt the butter. Pour in the egg mixture and tilt the pan to coat the bottom. The mixture should set immediately at the edges.
- Gently move the cooked portions from the edges toward the center with an inverted spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting the pan, and gently moving the cooked portions as needed.
- When the top surface of the eggs is thickened and no visible liquid egg remains, place the cheese on one side of the omelet. Fold the omelet in half with the spatula.
- Turn the pan and slide the omelet onto a plate. Serve.
Have you made this French Omelette recipe? What are your thoughts?