Classic French Omelet
This is my go-to favorite breakfast! It takes a little bit of practice (and a really good pan), but once you’ve got it down it will be your go-to as well. It is a perfect, velvety texture with a smooth, creamy inside and absolutely delicious. The real hack here is the plastic fork. I’ve tried using a spatula and a whisk but nothing works quite as well as the fork. It allows you to whisk the eggs and scrape down the sides efficiently enough to create this classic French dish!
Classic French Omelet
Serves 1, about 320 calories per serving
Ingredients -
2 eggs
1 tbsp butter or non-stick spray
1 tbsp of Boursin cheese (I like the Garlic and Herb one, I’ve also tried Alouette cheese - it’s too runny)
Chopped chives
Salt and pepper to taste
Tools -
A really, really good non-stick pan (no scratches!) I use this one from Le Creuset, but this one would be a great alternative as well
A plastic fork, or silicone fork - just something that won’t scratch the pan. I have one that came with some takeout that I literally wash and re-use every time
Recipe -
Crack 2 eggs in a bowl and beat them with the plastic fork until it is smooth and consistent (no big chunks of egg white)
Heat non-stick pan with butter or non-stick spray over med-low heat and pour in your beaten eggs
Keeping the heat pretty low, use your plastic fork and whisk away. I go in small circles, in a clockwise direction while consistently scraping down the sides
The eggs will start to develop some small curds so you’ll want to keep whisking and even start shaking the pan by the handle to get more movement as well. Try to keep moving the wet egg around and under the already cooked egg. It’s like patting your stomach and rubbing your head - you can do it!
Once the top is cooked but still soft, add your cheese. I add it in the direction of the handle so it’s easier to turn the omelet
Use a spatula to flip up the end and start turning the omelet over, patting it as you go to get the residual heat to melt the cheese and cook any remaining wet egg
Once turned over, put it on a plate and garnish with some chopped chives and sea salt (I usually add some tomatoes and avocado as well for some extra color and flavor) and enjoy!
Keep your knives and your wits sharp, my friends