French omelette — France

Name: French omelette — France
Cuisine: United States
Ingredients: 3 Large fresh eggs; 2 tbsp (high-quality, divided) Butter; pinch Salt; 1–2 tsp finely chopped Fresh chives or herbs (optional); 30 g grated (comté, gruyère, etc.) Cheese (optional)

A recipe from United States.

🇺🇸 United StatesfrenchOmelettefrancesilkyclassicquickbrunch

Nutrition (per serving)

240Calories

18 gProtein

2 gCarbs

18 gFat

1 gSugar

400 mgSalt

Ingredients

3 Large fresh eggs
2 tbsp (high-quality, divided) Butter
pinch Salt
1–2 tsp finely chopped Fresh chives or herbs (optional)
30 g grated (comté, gruyère, etc.) Cheese (optional)

Method

Crack eggs into bowl → add pinch of salt → whisk vigorously 20–30 seconds until very uniform and slightly frothy (do not add milk/cream).
Heat 20 cm non-stick pan over medium-high → add 1½ tbsp butter → swirl until foaming and just starting to brown lightly.
Pour eggs in all at once → immediately start shaking pan back & forth while stirring eggs with spatula in circular motion.
When eggs are mostly set but still very creamy/wet on top (≈60–90 seconds), remove from heat.
Tilt pan → use spatula to fold omelette into neat roll (start from far edge → roll toward you).
Add remaining ½ tbsp butter to pan → slide omelette seam-side down → cook 20–30 seconds to seal and give classic sheen.
Slide onto plate seam-side down → brush with extra butter if desired → sprinkle chives.
Serve immediately — silky, pale yellow French omelette with creamy center.