Ultimate French omelette

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Angela Nilsen

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Recipe by Angela Nilsen

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1. Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
2. Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
3. Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Per serving

396 kcalories, protein 24g, carbohydrate 0g, fat 33 g, saturated fat 14g, fibre 0g, salt 0.95 g

Latest comments and suggestions

• Annie

  27 March 2008

  Annie commented on this recipe

  THE ultimate French omelette is in Elizabeth David's book 'An Omelette and a Glass of Wine'.

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• Frances

  08 April 2008

  Frances commented on this recipe

  This recipe was cooked as suggested and it turned out really well but one thing I would say is it is not easy to change the heat as I have an Aga to cook with which cannot be regulated easily.With most recipes this is no problem though Frances

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Ingredients

• 3 eggs , as fresh as possible, preferably organic and free-range, room temperature
• 2 knobs unsalted butter
• 1 tsp finely, freshly grated parmesan

TO COOK WITH HERBS

• 2-3 chopped tarragon leaves
• 1 tbsp each snipped chives and chopped chervil or parsley

TO COOK WITH CHEESE

• 3 rounded tbsp finely grated gruyère

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Difficulty and servings

Serves 1

Preperation and cooking times

Ingredients

• 3 eggs , as fresh as possible, preferably organic and free-range, room temperature
• 2 knobs unsalted butter
• 1 tsp finely, freshly grated parmesan

TO COOK WITH HERBS

• 2-3 chopped tarragon leaves
• 1 tbsp each snipped chives and chopped chervil or parsley

TO COOK WITH CHEESE

• 3 rounded tbsp finely grated gruyère

Per serving

396 kcalories, protein 24g, carbohydrate 0g, fat 33 g, saturated fat 14g, fibre 0g, salt 0.95 g

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