A typical omelet served in my kitchen is stuffed with anything I can find: onions, peppers, sun-dried tomatoes, salsa, and (maybe too much) cheese. Fit as many ingredients in as possible, fry and viola! We have breakfast.
Although my technique of stuffing the crap out of the omelets tasted good, you can’t really say it’s refined. Deep down inside I knew there was a proper, better technique to making an omelet. Who else to turn to but Julia Child?
Stroll through any region in France and you will not have to search long to find a delicious omelet. Just don’t go asking for a “Julie-style” (read: overstuffed) creation! These omelets are flat, almost colorless, and at first glance appear downright scrawny. Despite their unfamiliar appearance, though, one bite and you will be hooked. The French are known for their culinary wonders, and thanks to Julia Child most Americans now know at least a few of the French secrets. 
Serve the omelet with a mixture of French herbs (from ICE Culinary) and bon appetit!
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Omelet with Fine Herbs
- Total Time: 10 minutes
- Yield: 1 omelet 1x
Description
This French omelet is buttery and delicate, featuring fine herbs for a quick yet refined breakfast option.
Ingredients
- 2 to 3 eggs per omelet
- 2 tbsp butter per omelet
- 1 tbsp milk or cream
- Salt and pepper, to taste
- 1 tbsp clarified butter
- 1 tsp chives, finely chopped
- 1 tsp flat leaf parsley, finely chopped
- Optional: a mixture of French herbs
Instructions
- In a mixing bowl, whisk together the eggs and milk or cream until well combined. Season with salt and pepper to taste.
- Heat an omelet pan over high heat and add the butter. Tilt the pan to coat the entire surface with melted butter. Once the foam dissipates, pour in the egg mixture.
- Let the eggs cook for a few seconds until they start to set around the edges. Using a spatula, gently stir the eggs, pulling them from the edges towards the center, allowing uncooked eggs to flow to the edges.
- Sprinkle the finely chopped chives and parsley over the omelet. If using, add a mixture of French herbs at this stage.
- Continue cooking for about 1-2 minutes until the omelet is just set but still slightly runny in the center. Fold the omelet in half with the spatula and slide it onto a plate.
- Serve immediately for the best texture and flavor.
Notes
- For a more authentic French flavor, use a mixture of French herbs.
- Serve immediately to enjoy the best texture.
- This omelet is best enjoyed fresh and doesn’t store well.
- Clarified butter can be substituted with regular butter if unavailable.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 omelet
- Calories: 250
- Sugar: 1
- Sodium: 150
- Fat: 22
- Carbohydrates: 2
- Fiber: 0
- Protein: 12
- Cholesterol: 390
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Frequently Asked Questions
Why does a French omelet look so different from an American-style stuffed omelet?
The article addresses this directly: a French omelet is intentionally “flat, almost colorless, and at first glance appear downright scrawny” — the opposite of the overstuffed American version. Rather than being filled with lots of ingredients, it is cooked quickly over high heat with just 2–3 eggs, 2 tbsp butter, and finely chopped chives and parsley, folded once and served immediately.
What is clarified butter and can I use regular butter instead?
Clarified butter is butter with the milk solids and water removed, which gives it a higher smoke point — useful when cooking an omelet over high heat. The notes explicitly say clarified butter can be substituted with regular butter if unavailable; the 1 tbsp of clarified butter in the ingredient list is for finishing or cooking, alongside the 2 tbsp of regular butter used to coat the pan.
How do I know when to fold the French omelet?
Cook for about 1–2 minutes total until the omelet is just set but still slightly runny in the center — the French preference is a custardy interior, not a fully dry egg. Fold in half with the spatula and slide immediately onto a plate; the notes warn it doesn’t store well and must be served at once for the best texture.
Fyi a french omelete is stirred continuosly
while cooking just until it begins to set. The egg is then rolled out of the pan giving a torpedo like shape. what you describe is often referred to as the “American method”.
this link is a good descriptiion of the cooking process.
http://www.ibiblio.org/expo/restaurant/menu23/omelette.html
Happy cooking
Chuck Baux CEC CCE