Ultimate French omelette

Ultimate French omelette

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(14 ratings)

Ready in under 5 mins


Serves 1

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

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal396
  • fat33g
  • saturates14g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein24g
  • salt0.95g
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  • 3 eggs, as fresh as possible, preferably organic and free-range, room temperature



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 knobs unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tsp finely, freshly grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

To cook with herbs

  • 2-3 chopped tarragon leaves



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp each snipped chives and chopped chervil or parsley



    Chervil is an annual herb that looks similar to flat leaf parsley but with a finer stem and more…

To cook with cheese

  • 3 rounded tbsp finely grated gruyère



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  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.

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Comments, questions and tips

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Dot Cotton
6th Dec, 2016
Have made an omlette many times but none have been as tasty as this one! Used fresh parsley & just some pepper. Gorgeous!
19th Oct, 2014
french omelette and bread are my best breakfast, besttoasterrview.com
marmiteetponpon's picture
7th May, 2014
try this super delicious zucchini omelette at marmite et ponpon http://marmiteetponpon.com/2014/05/07/zucchini-omelette-eejjit-kousa-%d8%b9%d8%ac%d8%a9-%d9%83%d9%88%d8%b3%d9%89-suitable-for-vegetarians/
29th Sep, 2012
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.
28th Jun, 2012
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.
26th Jun, 2012
Whoops commented on wrong recipe lol
26th Jun, 2012
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
9th Feb, 2012
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.
29th Oct, 2011
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
24th Aug, 2011
I replaced one of the egg with one table spoon of double cream.


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Jane Martini's picture
Jane Martini
27th Jun, 2020
Just a couple of tips: - Adding a splash of water (really, just a splash) to the eggs helps the yolk/white blend more easily so the whisking is kept to a minimum. - Use twice the butter you think you need and then a bit more for luck. That way you can mostly get away with just shaking/tipping the pan every so often without the need for this 'folding in' malarkey which so often ends up with scrambled egg.
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