With its custard-like filling and smooth buttery exterior, there’s no better breakfast than a classic French omelette. Although its technique can be tricky, I’ll guide you every step of the way. Promise, it’s so-so worth it. Here’s how to make the perfect omelette.
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What Is a French Omelette?
A French omelette is a fundamental dish in French cuisine, made with a very specific method to create an airy, custard-like center with a smooth buttery exterior. Its ingredient list is minimal, but the technique can be difficult to master.
What is the difference between a French omelet and a regular omelet?
French omelettes are light and fluffy, with buttery soft exteriors, and very minimal (or no) filling. American omelettes are often loaded with filling, slightly crisped on the outside, and much thicker.
What is the texture of a French omelette?
French omelettes often have a buttery exterior with a custard-like filling. Basically, perfection.
Ingredients You’ll Need
This French omelette recipe calls for a few ingredients, which is why focusing on quality is so important. Be sure to grab your favorite unsalted butter and super fresh eggs. We’ll also need a splash of water and a sprinkle of Kosher salt.
How to Make a Classic French Omelette
Technique is everything when it comes to mastering this French omelette recipe. Don’t be upset if it takes a few times to get the filling just right, or to roll without creasing. Here’s my step-by-step guide on how to make the perfect omelette:
- Whisk together the eggs, water, and salt until the yolks and whites combine. Don’t over-whisk!
- Melt butter in a 9″ pan, and twirl it around to coat.
- Add the eggs and get both hands ready: you’re going to gently shake the pan with one hand across the grates of the stove while scrambling and stirring the eggs with a rubber spatula using the other hand. Basically, incorporating the butter, fluffing the eggs, and adding volume.
- Once the eggs are no longer runny, but still slightly wet, flatten the omelette so the top is an even layer, making sure to move the eggs around to fill any holes.
- Roll the omelette from one side to the other using a rubber spatula.
- Stop rolling once you’re 2″ away from the other end, and finish rolling by folding the other end over your rolled omelette.
- Now it’s time to add more butter and twirl it around the omelette pan.
- Last, flip your omelette onto a plate, and add a bit more butter, yes, again.
How do You Roll a French Omelette?
This can be the trickiest part, to master. But with practice, it’ll become super easy/ To ensure success:
- Use a heat-proof rubber spatula, so you can get completely under the eggs to flip.
- Turn the heat of your omelette pan off, the bottom can start to overcook at this point.
- Roll from one side, I find it easiest to roll toward the handle.
- Once you’re 2″ away, be sure to flip the other side on top of the rolled portion–otherwise the omelette will crack.
How to make a French omelette with filling?
The beauty of a French omelette is in its texture, which is why the filling is often minimal. But you can get as fancy as you’d like with your omelette recipes; Feel free to add a sprinkle of cheese before rolling. Or, (like Sydney on The Bear!) squeeze a bit of Boursin cheese in the center and top your finished dish with crushed potato chips.
What to serve with a French Omelette?
This French omelette recipe is incredible on its own for a low carb keto breakfast, but can also be served alongside a few dishes to bulk it up. Here are some ideas:
- With toast! Keep it bistro-y with a freshly sliced baguette.
- Breakfast meats such as cooked sausage, crisped bacon, or sliced ham.
- Breakfast potatoes, or for a low carb option try roasted cauliflower.
- Another bistro approved option: a side salad. Think arugula salad or strawberry salad.
- With roasted vegetables or a side of fresh fruit for a nutrient packed option.
More Egg Classics
- Best Deviled Eggs
- Mushroom Frittata
- Egg Salad
- Crustless Spinach Quiche
- Instant Pot Egg Bites
- Steamed Eggs
French OmelettePrint Recipe Pin Recipe
- 3 large fresh eggs
- ½ teaspoon cold water
- ¼ teaspoon kosher salt
- 2 1/2 tablespoons unsalted butter divided
- In a medium bowl, whisk together the eggs, water, and kosher salt, until the whites and yolks have completely combined.
- Add butter to a 9″ nonstick pan over medium high heat. Once melted, but not foaming, pour in the eggs.
- Use two hands: 1 to continuously shake the pan so it levels out the surface of the eggs. The other to scramble the eggs with a rubber spatula using a circular hand motion, basically scraping down the sides and bottom of the pan.
- Once the eggs start to set (they'll move around much less), reduce the heat of your pan to low and use your spatula to smooth out the top of the omelette into a flat and even surface–basically moving the running eggs around so everything cooks more evenly.
- Once the eggs are no longer runny, remove your pan from heat. Use your spatula to get under one edge of the omelette and roll it into a cylinder shape. Once you get 2 inches from the other side of the pan, fold the opposite side over your cylinder; seam side will be up. Add 2/3s of remaining butter to the pan, and allow it to melt under the omelette, lifting it up with your spatula so it can drizzle underneath.
- Flip omelette onto a clean plate so it lays seam side down. Place remaining butter on a fork and brush over the top. Sprinkle with chives or any fresh herbs you desire, and enjoy!