Any French bistro worth its Fleur de Sel has a classic omelette on the menu, ready to be served at any time of the day or evening. A delicious canvas for all kinds of savory toppings, the French omelette is a simple and elegant option for breakfast during the week, for lunch, brunch, dinner, or a late-night kitchen rendezvous (with a glass of champagne!).
No need to make a special grocery run, as even the most spare of kitchens is sure to have a couple of eggs and a few basic seasonings on hand to whip up this quick and easy meal. Don’t be nervous about presentation! With a little practice (and a few flicks of the wrist), you will be a pro in no time. Et Voilà, my Simple French Omelette!
Ingredients (makes 1 omelette, multiply recipe as needed)
Eggs – 2, extra-large, at room temperature
Sea Salt – ½ teaspoon
Black Pepper – ½ teaspoon, freshly cracked
Butter – 1 tablespoon, unsalted
Chives – 1 tablespoon, finely minced, for garnish
In a small bowl, beat the eggs, salt, and pepper until the yolks and whites are fully incorporated.
Place a 10-inch non-stick frying pan over medium-high heat. Allow the pan to get very hot, but not smoking.
Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted, the foam has subsided, pour the eggs into the center of the butter.
Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.
Continue the swirling motion for roughly 20 to 25 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.
Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.
Gently turn the pan upside down over the plate. The omelette will then drop into position.
Garnish with fresh chives and serve.