Want to be in and out of the kitchen in like 10 minutes? A French omelette is what you want to have. Omelettes are great for breakfasts and most of us have enjoyed the Spanish omelette more. A French omelette is no different, it’s just that a few ingredients change and you’ll have your tasty little feast.
You can serve this with your favourite side dish such as hash browns and enjoy this soft buttery serving.
2 large eggs
2 tablespoons unsalted butter, room temperature, divided, plus more for serving
Coarse sea salt
Freshly ground white pepper and black pepper
1 tablespoon finely chopped chives
- Whisk eggs in a medium bowl until very, very well combined ( be careful not to incorporate too much air). To make sure eggs are really smooth, strain through a fine-mesh sieve into a small bowl.
- Heat 1 Tbsp. butter in an 8″ nonstick skillet over medium heat.
- Once the butter just begins to foam (don’t let it sizzle), add eggs and season with fleur de sel and pepper.
- Using a rubber spatula, stir eggs very quickly and constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion.
- Scrape down the sides of the skillet as you go to avoid dry bits in your omelette.
- As soon as eggs begin to coagulate, which will take about 2 minutes, shake skillet to settle any uncooked egg.
- Keep stirring and moving the pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top (or baveuse, as the French say), about 1 minute.
- Lift an edge of the omelette to check that it is holding together; the underside of the omelette should have taken on no colour.
- Remove pan from heat and let sit 1 minute to help omelette release from skillet and maintain its smooth texture.
- Spoon dollops of cheese across the centre of the omelette, working perpendicular to the skillet’s handle, setting you up to hold the handle with your left hand and flip the omelette onto your plate when the time comes.
- Starting at the edge closest to the handle, immediately roll up the omelette in 1½” intervals, using a spatula, until halfway through.
- Add another 1 Tbsp. butter, then continue rolling up omelette and turn out onto a plate, seam side down.
- Rub a little butter on top of omelette (to make it shiny) and sprinkle with salt and chives.
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