Classic French Omelet

  1. mix the eggs, salt, black pepper and herbs vigorously in a bowl
  2. heat the butter in a pan over medium heat until it's foaming(refer to picture)
  3. add the mixture and stir quickly all around while also shaking the pan quickly, keep everything moving
  4. when it starts to look like it has no thin watery egg left, run the spatula around the edge and fold over into half the pan
  5. give it a little bit longer, then use the spatula to loosen the egg from the pan and gently flip it over onto a plate (it helps to hold your hand upside down on the pan handle)
  6. if all went well, the omelet will be soft, yellow and very creamy in the middle. If it's at all chewy then it was overcooked.
  • Verne 15 Oct, 2011

    The classic french omelet has Chives, Parsley, Tarragon and Chervil but we just use whatever is handy in the garden.

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