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How to make a French Omelette?

Adding European flair to a delicious plate of omelette, start your mornings with this tasty yet nutritious French omelette recipe.


  • 3 fresh eggs
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cold water
  • 2 tablespoons unsalted butter, divided
  • 1 pinch cayenne or white pepper to taste (Optional)


  • Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
  • Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts, pour in the whisked eggs.
  • Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides.
  • Reduce heat to low. Using the spatula, smooth the surface of the eggs
  • When wet (not runny), remove from heat.
  • Begin rolling the omelette into a cylinder shape, about 3 rolls until the omelette is about 2 inches from the opposite side of the pan. Use spatula to fold the last flap of egg over the top of the cylinder.
  • Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
  • Flip onto a plate with the seam side down.

Tip: Dust with cayenne pepper.