French Omelet

Written by Grace on in Breakfast

We recently watched the Ludo Lefebvre season of Mind of a Chef.

And it blew me away. It was touching and interesting and so French. Although I haven’t been to any of Ludo’s LA restaurants, he did inspire me to try my hand at a French omelet.

For most of my life, I haven’t thought much of omelets. I don’t like when the eggs are rubbery and overdone. And they’re always too overstuffed with ingredients.

Newsflash: A good omelet doesn’t have any brown or color on the outside. And it can have a minimal amount of ingredients.

I usually just go with an over easy egg vs. an omelet, but then I finally made one, the French way. It’s like all good French things: simple, a bit decadent and absolutely delicious.

 

french omelet

 

If you have some butter, a few eggs and bonus points for chives, then you’re ready to make a French omelet. You just whisk the heck out of a few eggs with a fork (don’t rush this part, Ludo says), melt some butter in a medium-heat nonstick skillet, add in the eggs and stir around with a spatula like you’re scrambling them. Once they start cooking, you can scrape them away from the pan around the edges. Then, when it’s almost all cooked, flip one third, then the other third over the other side.

Confidence is all you need to make this creamy and buttery omelet! Thanks to Ludo for the inspiration.

P.S. In case you’re wondering why my omelet looks smaller, it’s just half of a 4-egg omelet.

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omelet

French Omelet

Make this easy and classic French Omelet for a breakfast, lunch or dinner that is sure to satisfy.

Prep Time
1 minutes
Cook Time
5-7 minutes
Total Time
6-8 minutes
Servings
1 person

Ingredients

  • 2-3 eggs
  • 1 tbs. good butter
  • 1 tsp. chives, finely chopped

Instructions

  1. In a small to medium bowl, whisk eggs vigorously for at least a minute, until well combined.

  2. Melt butter in nonstick pan over medium heat, then add in whisked eggs and season with some salt and pepper.

  3. Using a rubber spatula, stir eggs quickly and constantly (like you would for scrambled eggs). You can also move the pan around at this point, too. Scrape down the sides of the pan, too, as the eggs start to cook.

  4. When the eggs start to cook, tilt the pan around to continue to cook any runny parts. When egg is mostly cooked, slide spatula under one side to make sure it's coming clean from the pan.

  5. If you want to add any cheese, do so in the middle of the omelet. Then, flip one-third of the omelet over, then the other side on top of that. Move to a plate and top with chopped chives.