French Omelette
Put your spatula skills to the ultimate test when you make a French Omelette! This tightly rolled egg and cheese omelette is meant to be served fresh first thing in the morning to best start your day. It’s silky, savory, and oh so cheesy. Treat yourself to the breakfast you deserve with this fancy omelette!
French Omelette
Oh la la! This easy to make French omelette may seem intimidating, but I beg you to at least try it out a few times before you call it quits. If you mess up your roll the first or second time, guess what? So does everyone else on the planet trying to make their first French omelette! However, with my simple ingredients and easy to follow steps, I do feel like I’ve made this process a bit easier to follow.
You’ll just need a handful of inexpensive ingredients to make this seemingly fancy omelette. Besides your eggs, you’ll need to have butter, white cheddar cheese, and just a few pinches of salt and pepper. Oh, and if you feel like really showing off, add some fresh parsley as a garnish. After all, is there any savory dish that isn’t made better when served with fresh parsley? I think not!
Instead of spending some crazy sum of money at your local brunch spot, make this restaurant worthy French omelette in the comfort of your own kitchen. It’s budget friendly and perfect for both treating yourself AND impressing loved ones! Whether you’re serving yourself, your family, or an at home brunch party with friends, this classic rolled omelette is sure to be a huge hit.
How to Make It
Beat the eggs. In a small bowl, lightly beat the eggs with the salt and pepper until no white is visible anymore. Don’t over beat the eggs!
Melt the butter. Melt the butter in a small non-stick skillet that is free of scratches, over medium-high heat.
Start cooking the eggs. Add the eggs and mix with a utensil (either whisk or fork that won’t scratch the pan) make sure the eggs keep moving scraping the bottom of the pan.
Make it cheesy. Once the eggs seem to be setting, stop mixing. Scrape down the sides of the skillet to rid the whispy edges, then scatter the freshly grated cheese all over.
Roll the eggs. Once the eggs seem to have almost set and the cheese has just started to melt (after about 3 minutes) tilt the pan and carefully roll the eggs with a spatula, out of a pan and onto your plate, seam down.
Enjoy! Sprinkle some fresh chopped parsley on top if you like, for presentation, and enjoy immediately.
How long will a French omelette stay fresh?
This is the type of recipe you enjoy as soon as it’s finished cooking, so you likely won’t have any leftovers. However, in the rare instance that you have a leftover French omelette, it’ll stay fresh in your fridge for up to 3 days. Just make sure to keep it in an airtight container.
Can I use another kind of cheese?
Sure thing! While a classic French omelette uses white cheddar cheese, you can play around with other cheeses if you’d like. Gruyere, Pepper Jack, Gouda, or Brie would all be tasty when rolled up in this easy recipe. I just recommend that no matter what kind of cheese you use, it’s high quality, and you grate it yourself.
What do I do if the omelette rips?
In the heat of the moment, you’ll be faced with two options. Option number one – try to salvage what’s left and serve a French omelette that may not be so pretty. Option number two – scramble those eggs! Either way, don’t give up completely and toss it out, as you’ll still have a tasty, cheesy egg breakfast.
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Get the Recipe: French Omelette
Ingredients
- 3 Large Eggs
- 1 Pinch Sea Salt
- 1 Pinch Black Pepper
- 1 Tablespoon Unsalted Butter
- 1 oz White Cheddar, freshly grated
- Parsley, optional garnish
Equipment
- skillet
Instructions
- In a small bowl, lightly beat the eggs with the salt and pepper until no white is visible any more, don’t overbeat.
- Melt the butter in a small non-stick skillet that is free of scratches, over medium-high heat.
- Add the eggs and mix with a utensil (either whisk or fork that won’t scratch the pan) make sure the eggs keep moving scraping the bottom of the pan.
- Once the eggs seem to be setting stop mixing. Scrape down the sides of the skillet to rid the whispy edges, then scatter the freshly grated cheese all over.
- Once the eggs seem to have almost set and the cheese has just started to melt (after about 3 minutes) tilt the pan and carefully roll the eggs with a spatula, out of a pan and onto your plate, seam down.
- Sprinkle some fresh chopped parsley on top if you like, for presentation.