Soft eggs fold around Gruyere and fresh herbs in a pale, buttery omelette with a tender center and no browned crust.
Small curds make a French Omelette smooth and tender. Keep the eggs moving at first, then stop stirring just long enough for a thin skin to form before folding around the cheese.
An 8-inch nonstick skillet gives three eggs the right depth. Have the herbs, cheese and warm plate ready before the pan goes on the stove, because the final fold happens quickly.
Method
Beat eggs with Parmesan, salt, pepper, tarragon, parsley and chives until no strands of white remain.
Melt 2 tsp butter in an 8-inch nonstick skillet over medium-low heat. Pour in the eggs and stir with a silicone spatula for , shaking the pan gently, until small soft curds form.
Spread the curds evenly and cook for until the bottom holds together and the surface is moist but has no liquid egg. Scatter Gruyere cheese down the center.
Fold one side toward the middle, then roll onto a warm plate, seam-side down. The eggs should be softly set throughout. Brush with the remaining butter and serve immediately.
Forkue tips
- If the underside begins to color, lift the pan off the heat briefly while you finish folding.
Storing and reheating
Best eaten straight from the pan. Refrigerate leftovers for up to 2 days and reheat gently covered in a skillet; the eggs will become firmer.
Kitchen gear
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French Omelette: FAQ
Why did my omelette brown?
The pan was too hot or the eggs sat still too long. Use medium-low heat and keep the early curds moving.
Can I omit the cheese?
Yes. The herbs and butter provide plenty of flavor, and leaving out the cheese makes the fold slightly easier.
How do I store and reheat French Omelette?
Best eaten straight from the pan. Refrigerate leftovers for up to 2 days and reheat gently covered in a skillet; the eggs will become firmer.
How long does French Omelette take?
About 10 min in total: 5 min prep and 5 min cooking.
What do I need to make French Omelette?
The key ingredients are eggs, butter, parmesan, tarragon, parsley and chives, plus pantry basics.
Any tips for French Omelette?
If the underside begins to color, lift the pan off the heat briefly while you finish folding.
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