A French omelette is a classic dish that originated in France and is traditionally made with just eggs, butter, and herbs. It’s a simple yet elegant dish that can be enjoyed for breakfast, lunch, or dinner.
What makes a French omelette different from other types of omelettes is its texture. It is typically cooked at low heat and gently folded over, resulting in a soft, tender, and creamy texture. The filling is usually minimal or non-existent, with the focus being on the eggs and herbs.
When making, it’s important to use a non-stick skillet and to cook the eggs over low heat to prevent them from becoming rubbery or tough. Adding a bit of cream or milk to the eggs can also make them creamier and richer.
You can also customize the omelette by adding different ingredients such as cheese, mushrooms, tomatoes, onions, or ham. The possibilities are endless!
Ingredients for French omelette
- 3 large eggs
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- 1 tablespoon chopped fresh herbs (such as chives, parsley, or tarragon)
Instructions for French omelette
- Crack the eggs into a bowl and whisk them vigorously with a fork until the yolks and whites are well combined.
- Add salt, pepper, and chopped herbs to the eggs and whisk again to combine.
- Heat a nonstick skillet over medium heat and add the butter. When the butter has melted and is bubbling, pour in the egg mixture.
- As the eggs begin to set, use a spatula to gently push the edges of the omelette towards the centre, allowing the uncooked eggs to flow to the edges and cook.
- When the top of the omelette is almost set but still slightly runny, fold it in half by sliding the spatula underneath one side of the omelette and flipping it over onto the other side.
- Cook for another 30 seconds to 1 minute, or until the omelette is cooked to your liking.
- Slide the omelette onto a plate and serve immediately.
- Enjoy your delicious French omelette!
Serving suggestions
Serve the omelette with a side of toast or crusty bread, some fresh fruit, and a cup of coffee or tea. You can also serve it with a side of roasted potatoes or hash browns, a small salad, and a glass of orange juice or mimosa.
Serve the omelette with a side of mixed greens or a salad, some crusty bread, and a glass of iced tea or sparkling water. Cut the omelette into small pieces and serve it as a snack with some olives, nuts, and a glass of red wine.
Tips and Variations
- Use fresh, high-quality eggs for the best results.
- Use a non-stick skillet to prevent the eggs from sticking and tearing when you fold the omelette.
- Whisk the eggs vigorously to incorporate air, which will make the omelette lighter and fluffier.
- Cook the eggs over low heat to prevent them from becoming tough or rubbery.
- Don’t overfill the omelette with ingredients, as it will make it difficult to fold and can result in a messy omelette.
- Use fresh herbs such as chives, parsley, or tarragon to add flavour and freshness to the omelette.
- If you want a creamier texture, you can add a small amount of cream or milk to the egg mixture.
FAQs
- Q: Can I use other ingredients besides herbs?
A: Yes, you can add other ingredients, such as cheese, mushrooms, onions, tomatoes, or ham. Just be careful not to overfill the omelette, as it will make it difficult to fold.
- Q: Can I make it ahead of time?
A: French omelettes are best served immediately after cooking, as they tend to deflate and lose their texture when they sit for too long.
- Q: How do I know when the omelette is done?
A: The omelette is done when the eggs are set and there is no liquid remaining. The top of the omelette should be slightly runny, but not raw.
- Q: How many eggs should I use?
A: A typical French omelette is made with 2-3 eggs, depending on the size of the eggs and the size of the omelette you want to make.
Nutrition
| Calories | 259kcal |
| Fat | 14g |
| Fiber |
2g
|
| Iron |
4mg
|
| Carbohydrates | 29g |
| Protein | 6g |
| Vitamin A |
1734IU
|
| Calcium |
75mg
|
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