A good French omelette (omelet) is classically made with just 3 ingredients: eggs, salt, and a touch of butter. It’s cooked low and slow to make a fluffy, perfectly yellow omelette with no brown spots and a pillowy soft interior.
Although you can, of course, add tons of fillings to a French Omelette, it’s worth trying one the way the French intended it to be: eggs only, tender, fluffy and eggs-ellent! Wink. With a little French omelette patience and TLC, you won’t miss the fillings.
Serve with a simple Arugula Salad or toast.
How to Make a Classic French Omelette
A classic, fluffy French omelette is only a few steps away. The key is patience! FULL instructions are in the recipe card below (this is just an outline!).
- Beat.
In a bowl with a fork, beat eggs and salt together until well-combined.
- Add.
In a nonstick omelette pan, add butter. As soon as butter melts, add beaten eggs. Use the fork to stir around eggs over medium-low heat until the first few soft scrambled eggs start to develop. As soon as the first scrambled eggs appear, stop stirring.
- Cook.
Let eggs cook without touching the pan for several minutes. When the edges are cooked, use a spatula to gently lift the corner of the omelette, checking to make sure the bottom isn’t browning. Turn heat down if it is. Let omelette continue to cook, untouched, until desired hardness.
- Fold.
When omelette reaches desired doneness, slide spatula halfway under omelette. Flip one-third of the omelette over into the center of the circular egg. And then roll the omelette on itself so the second third is underneath the omelette and the top of the omelette is smooth.
Tools You’ll Need
You’ll need a nonstick 8 or 10-inch omelette pan and a spatula, as well as a separate bowl and fork to beat the eggs.
French Omelette Add-Ins & Fillings
Although the French typically don’t add fillings to their omelettes, here are some simple omelette add-ins that don’t stray too far from the classic!
- Herbs – chopped chives, parsley, basil or tarragon can be added to eggs before they’re beaten and poured into the pan.
- Cheese – Gruyère, Comté or Boursin can be added to one-half of the omelette a few minutes before it’s ready to be folded and enjoyed!
- Ham or bacon – diced and cooked bacon or ham can be added to one-half of the omelette right before it’s ready to be folded and enjoyed!
- Potato – diced and cooked potato can be added to one-half of the omelette right before it’s ready to be folded and enjoyed!
Other French Recipes You’ll Love on Tastefully Grace!
- Classic French Onion Soup
- Traditional French Crêpes
- French Tomato Tartlet With Crispy Pancetta
- Cheesy Quiche Florentine (Spinach Quiche)
- Cheesy Ham & Leek Quiche
Fluffy French Omelette
Equipment
- 8 or 10-inch nonstick omelette pan 8 or 10-inch
Ingredients
- 3 large eggs, you can also use 4 eggs
- ½ tablespoon butter
- Salt, to taste
- Black or white pepper, optional
Instructions
- In a bowl with a fork, beat eggs and salt together until well-combined.
- In a nonstick omelette pan (I use an 8-inch pan), add butter. Over medium-low heat, melt butter, swirling it around so the bottom of the pan is coated.
- As soon as butter melts, add beaten eggs. Use the fork to stir around eggs over medium-low heat until the first few soft scrambled eggs start to develop. As soon as the first scrambled eggs appear, stop stirring.
- Let eggs cook without touching the pan for several minutes. You’ll notice the edges of the eggs cook first. When the edges are cooked, use a spatula to gently lift the corner of the omelette, checking to make sure the bottom isn’t browning. Turn heat down if you see brown spots.
- Let omelette continue to cook, untouched, until desired hardness. I like the center to be slightly soft!
- When omelette reaches desired doneness, slide spatula halfway under omelette. Flip one-third of the omelette over into the center of the circular egg. And then roll the omelette on itself so the second third is underneath the omelette and the top of the omelette is smooth.
- Sprinkle with more salt, and white or black pepper is desired. Serve immediately with a simple salad or toast!
Video
Notes
- The key is to be patient and to not increase the temperature!
- Although the French typically don’t add fillings to their omelettes, see my notes in the post above about when to add fillings if desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The only change I made was to use wooden skewer to to the storing to protect my nonstick pan from scratches. Great method!
I’m so glad you liked the recipe, Laura! Yes definitely want to protect the pan from scratches…good idea!
Grace