Super Easy! French Omelette

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Today we want to share with you a special post:

Super Easy! French Omelette

A classic French omelette is elegant and a beauty to behold. The smooth, pale yellow exterior encases smooth, creamy, delicate egg curds.

It is almond shaped and has o fillinng, just eggs, glorified in their smooth essence.


  • 3 large eggs
  • pinch of salt
  • pinch of white pepper
  • 1 tablespoon unsalted butter
  • Finely chopped chives or parsley, to decorate


Beat the eggs:

In a medium bowl, beat the eggs until light. Pound in the salt and white pepper.

Melt the butter:

In a nonstick skillet over medium heat, melt the butter, being careful not to brown it. Swirl it around in the pan to coat the bottom and sides.

Cook the eggs:

Pour the eggs into the pan. With the bowl of a fork, tines up, quickly add the eggs, use a plastic fork. Move the fork around the pan to break the eggs as they cook.

At the same time, hold the handle of the pan with your other hand and shake it vigorously from side to side.

If the eggs cook too quickly, forming large lumps, remove the pan from the heat and continue stirring. The eggs will continue to cook a bit from the residual heat.

Cook until the eggs are loose and creamy with little curds. This will only take 2-3 minutes.

Lightly beat the omelet eggs in the pan with a fork.

Wrap the tortilla:

If you haven't already, remove the pan from the heat. Run your fork around the edges to loosen the eggs. Tilt the pan at a 45-degree angle so the eggs move to one side of the pan.

Keeping the pan tilted, fold the eggs toward the edge into a crescent shape, running your fork under and around the eggs as necessary to loosen them from the pan.

With the pan still tilted, hit the handle 2-3 times with your free hand to push the eggs about 2 inches (5.1 cm) over the edge.

If that doesn't make sense, that's fine: Use a spatula to gently place the eggs about 2 inches above the edge of the pan. Use the fork to fold the overhanging eggs into the center of the omelet.

It should now be almond shaped.

Transfer the tortilla to a plate:

Hold the handle as close to the pan as possible. Tap the pan still tilted on the counter to move the tortilla to the edge of the pan.

Tilt a plate next to the tortilla and lean it over the plate so that the seam is on the bottom.

Serve the omelette

Sprinkle with chives or parsley, if desired, and serve.

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