French omelettes are superior to American omelettes in my opinion. They are actually very similar, but they are cooked and folded very differently. With American omelettes, you fold one time in half and cook over low medium heat. This produces a slightly crispy omelette. But a French omelette is a whole different thing; you almost more roll, rather than fold the omelette, and you cook over a gentle, low heat. This creates a soft, velvety omelette with a silky interior.
This is the classic recipe so it just just topped with chives, but you can also make omelette au fromage where you add cheese to the omelette right before folding. I don’t know what it is but something about French omelettes feels lighter than regular omelettes, and in the morning that’s exactly what I need.
For the exact technique, check out my video on this recipe below!
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Classic French Omelette Recipe
French omelettes are superior to American omelettes in my opinion; they are just irresistible a soft and velvety!.
- 3 large eggs
- 1 tbsp butter
- 1 tbsp fresh chives, chopped
- salt, to taste
- In a bowl, crack the eggs, add salt, and whisk until mixture is a thin liquid.
- In an 8 inch pan over low heat, add butter and melt. Spread around all edges of the pan to prevent the omelette from sticking later.
- Once completely melted, add egg mixture and scramble until the eggs begin to thicken.
- Once most of the egg liquid is scrambled, start spreading the mixture on the pan to create a round shape. Use spatula to flatten down edges
- Once round, flat, and even, use a spatula to begin folding. Start from the side closest to you, and make a small fold. Then continue folding until you’ve reached the last fold.
- Fold the last edge of the omelette into a plate. Top with chives and enjoy!