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.