French omelette

15 min
French omelette

A creamy and tasty omelette is quick and easy to prepare. This recipe is just as good for breakfast as for lunch or paired with a salad for a light and easy dinner.

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Ingredients

Omelette

Eggs
8
Milk
100 ml
Salt
1 tsp
Butter
1 tbsp

Filling

Fresh mushrooms
250 g
Garlic clove
1
Butter
1 tbsp
Finely chopped fresh parsley
25 g
Salt to taste
Black pepper to taste

Instructions

  • Slice the mushrooms. Peel and finely chop the garlic.
  • In a frying pan, sauté the mushrooms and garlic in the butter for about five minutes. Stir in the parsley, salt and pepper. Keep the filling warm.
  • Lightly whisk together the eggs, milk and salt.
  • Heat the butter until golden brown in a frying pan. Fry the omelette batter on a medium-low heat in the frying pan for approx. four minutes.
  • Gently stir the egg mixture a few times during the cooking process.
  • When the egg has fully set but is still slightly creamy on the surface, add the filling in the middle of the omelette.
  • Holding the pan’s handle, gently start rolling the omelette into a cylindrical shape with your spatula. When you have a few centimetres left, shake the omelette to the edge of the pan and gently flip it onto your plate, seam-side down.
Enjoy!

French omelette

What makes a French omelette French?

French cuisine is known for its sophistication and transforming simple ingredients into culinary masterpieces. The French omelette is no different and relies on a combination of seemingly straightforward techniques to create one of the fluffiest, creamiest, and delicate meals you have ever eaten. It is cooked low and slow instead of fried, rolled instead of folded, lightly filled (if at all) instead of bursting at the seams, and the best ones will always have a slightly custardy texture.

Should a French omelette be runny?

Part of the French omelette’s charm and sophistication is its slightly custardy – but never runny – texture. To achieve this, the omelette should be folded when the egg has fully set but is still slightly creamy. Any uncooked egg will then firm up from the residual heat after you fold it.

How hot should the pan be for a French omelette?

A medium-low heat is best for this recipe. You want the butter to gently melt – not sizzle – when you add it to the pan.

Are French omelettes hard to make?

If you’re aiming for a flawless French omelette, yes, it can be difficult to make. But it doesn’t have to be perfect to be delicious and your technique will improve egg after egg after egg.

Nutritional values

Nutritional value, per

892 Kcal

Fibre 7 gram fibers
Protein 61.3 gram
Carbohydrates 14.4 gram
Fat 66.1 gram

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A brief history of the French omelette and its place in French cuisine

While omelette is a French word, it is generally agreed that the dish originated in ancient Persia where a batter of eggs and chopped herbs would be cooked into a firm, flat disc and served in wedges. The concept spread quickly, and the word omelette was first used in a 17th century French cooking publication, Cuisine Bourgeoisie.

Today, it is akin to an artform, a complex dance of technique, temperature, the choice of pan, timing and quality ingredients. It is the dish culinary students are judged by, deceptively simple with the required technical precision often underestimated. In French cuisine, perfect omelettes are more frequently seen on dinner menus than breakfast tables, enjoyed simply with chives and other herbs.

The many different variations and fillings

The most traditional French omelette has two ingredients only: egg and butter, cooked low and slow to achieve a softly scrambled and creamy interior. An omelette aux fines herbes is a popular variation that follows the same recipe and technique but adds finely chopped fresh herbs directly to the mixture (think chives, tarragon, chervil, parsley or your own unique blend). Light fillings like cheese or thinly sliced and sautéed mushrooms are also great options, as are toppings like a dollop of sour cream and caviar for a more luxurious meal.

How to serve a French omelette

Part of what makes this omelette unique is the way in which it’s served. Unlike American-style omelettes that are simply folded in half, the French variety is a delicate roll of eggy perfection. The easiest technique is to fold the outer edges towards the middle and then serving the omelette seam-side down. It might take some practice to get it right, but once you have mastered the technique, it will be difficult to serve your omelettes any other way!

Transform your French omelette into a light dinner

A fresh-from-the-oven baguette is an obvious sidekick and will add a welcome crunch to the velvety texture of the omelette. Lyonnaise potatoes, haricots verts amandine (green beans tossed with toasted almonds) or petits pois a la Francaise (sweet baby peas cooked with lettuce, speck, and onions) are all classic French sides that will be perfect guests at this dinner table.

https://www.arlafoods.co.uk/recipes/french-omelette/