French Omelette

Miscellaneous · France classic.

Ingredients

• 3 Eggs
• 2 knobs Butter
• 1 tsp Parmesan
• 3 chopped Tarragon Leaves
• 1 tbs chopped Parsley
• 1 tbs chopped Chives
• 4 tbs Gruyère

Method

1. Fry — Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat.
2. Mix together — Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg.
3. Heat the pan — With the heat on medium-hot, drop one knob of butter into the pan.
4. Season — It should bubble and sizzle, but not brown. Season the eggs with the Parmesan and a little salt and pepper, and pour into the pan.
5. Mix together — Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre.
6. Stir — Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked.
7. Stir — Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left.
8. Mix together — With the pan flat on the heat, shake it back and forth a few times to settle the mixture.
9. Continue cooking — It should slide easily in the pan and look soft and moist on top.
10. Heat the pan — A quick burst of heat will brown the underside.
11. Continue cooking — Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge.
12. Roll out — Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier.

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup