Home
Recipes
Classic French omelette

Ultimate French omelette

Classic French omelette

Name: Classic French omelette
Total time: 5 min
Yield: 1
Cuisine: French
Ingredients: 3 Clarence Court 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); 2-3 chopped tarragon leaves; 1 tbsp each snipped chives and chopped chervil or parsley; 3 rounded tbsp finely grated gruyère

Angela Nilsen

Save recipe

Serves 1

Easy

Total time: 5 mins

Ready in under 5 mins

A star rating of 4.3 out of 5.15 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Green goddess salad

A star rating of 4.7 out of 5.7 ratings

We made this recipe with Clarence Court eggs. Clarence Court eggs have rich orange yolks that not only taste good, but they also look great in recipes, adding a yellow glow to finished dishes like this omelette.

Ingredients

Nutrition

Units:

MetricUS

3 Clarence Court 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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal396
fat33g
saturates14g
carbs0g
sugars0g
fibre0g
protein24g
salt0.95g

low

Method

step 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.
step 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.
step 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.

Use Clarence Court eggs to make the perfect French omelette. Clarence Court eggs have dense golden yolks, which give the finished omelette a more vivid yellow colour.

Fill your French omelette with anything you like - grated cheese, ham, spinach or fried mushrooms all make great fillings.

Recipe from Good Food magazine, March 2005

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.15 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now