Ultimate French omelette

Ultimate French omelette

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in under 5 mins

Vegetarian

Vegetarian

Method

  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

Recipe from Good Food magazine, March 2005.

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Latest comments and suggestions

  • Binder photo 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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  • Binder photo 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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  • Binder photo osma binbag

    09 August 2008

    osma binbag rated and commented on this recipe

    5 stars

    a very simple dish very tastey but try to keep off the cellin not recomended

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  • Binder photo Rene

    29 October 2008

    Rene commented on this recipe

    Masterpiece, simple and so easy to make, love it. I had to use ½tsp dried tarragon and ½ dried parsley since I did not have any fresh herbs, I can imagine how much better this dish will be with the fresh herbs.

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  • Binder photo steve

    25 November 2008

    steve commented on this recipe

    Er, I'm assuming you add the herbs when you beat the eggs in the bowl?

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  • Binder photo TheEdda

    14 January 2009

    TheEdda rated and commented on this recipe

    5 stars

    The Gruyère version is tastier, but this is still a very good recipe. I never realized there was such an art to omelette-making!

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  • Binder photo Adam, Apodaca NM

    14 April 2010

    Adam, Apodaca NM commented on this recipe

    Heat some butter in a good pan. Beat the eggs well, and cook them shaking the pan constantly. It is my honour if this has been of service to you.

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  • Binder photo vhoracek

    22 January 2011

    vhoracek rated this recipe

    5 stars

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  • Binder photo JohnH

    11 February 2011

    JohnH rated and commented on this recipe

    5 stars

    First time did exact to recipe excellent result, Many Thanks

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  • Binder photo Charlotte731

    24 August 2011

    Charlotte731 commented on this recipe

    I replaced one of the egg with one table spoon of double cream.

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  • Binder photo Pi Heru

    29 October 2011

    Pi Heru rated and commented on this recipe

    4 stars

    The real key to the french omelette is to keep it constantly moving in a back and forth motion to make the egg fluffy and light. Great recipe though, first time I made it, it tasted beautiful

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  • Binder photo darkangel

    09 February 2012

    darkangel commented on this recipe

    Thank you very much for this one. Breakfast is the only meal that my wife and me have time to cook. Everything else is cooked by the help (except on weekends). So we are constantly on the look out for such recipes. Was a lil difficult to get all the herbs but the Gruyère made the difference, really. This recipe sent us really really happy to work last Friday.

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  • Binder photo AL150N

    26 June 2012

    AL150N rated and commented on this recipe

    5 stars

    Just made this for dinner - absolutely delicious ..... Made extra for tomoros lunch but doubt it'll make it :) added tsp of smoked paprika for a little kick ! Quick , easy & very tasty mid week meal

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  • Binder photo AL150N

    26 June 2012

    AL150N commented on this recipe

    Whoops commented on wrong recipe lol

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  • Binder photo Kooplah

    28 June 2012

    Kooplah rated and commented on this recipe

    1 stars

    Followed the recipe but drawing the egg mixture from the sides with a spatula just resulted in scrambled eggs. The edges had already started to set after a few seconds on the lowest heat. Wont be using this recipe again.

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  • Binder photo Autumn

    29 September 2012

    Autumn rated and commented on this recipe

    5 stars

    Kooplah, it probably turned to scrambled egg because you had the pan on the lowest heat, instead of medium-hot as the recipe suggests. You're supposed to fold in the setting edges as they cook. Good recipe and instructions, will happily use again.

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Difficulty and servings

Easy

Serves 1

Preparation and cooking times

Total time

Ready in under 5 mins

Vegetarian

Vegetarian

Ingredients

  • 3 eggs , as fresh as possible, preferably organic and free-range, room temperature
  • 2 knobs unsalted butter
  • 1 tsp finely, freshly grated Parmesan (or vegetarian alternative)

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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Per serving

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

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