Easy omelette recipes. Omelettes make such an easy quick breakfast, lunch or even dinner. Here you’ll find the classic French technique to make a perfect omelette every time.
There are so many great ways to cook eggs. But our romance with omelettes is one that can’t be denied. We love them for breakfast, lunch and even dinner when served with a side salad.
And omelettes are so easy to make. Especially once you learn that less is more.
Many years ago, I watched Julia Child prepare omelettes this way and this same classic French technique was a skill that I had to learn in Culinary School.
How To Make a Perfect Easy Omelette
To make the perfect omelette, you move very quickly for success. An omelette should take approximately two minutes from start to finish. All you need is an 8″ inch non-stick pan.
And that pan doesn’t need to be expensive at all. I brought mine from Target for $5.99 and it works like a charm. Here’s how:
- You can either make omelettes with two or three eggs. I prefer one tablespoon butter and two eggs (serves 1).
- In a bowl beat the eggs with a fork until loose bubbles form. Add the water and the cream and blend together.
- Heat the pan over medium heat and then add the pat of butter. Swirl the pan to distribute the butter.
- Once the butter is melted, has bubbled and the bubbles are starting to subside, add the eggs.
- This is where the fun begins. Let the eggs sit in the pan for ten seconds.
- Then start swirling and shaking the pan back and forth until loose curds form.
- Tip the pan to let the uncooked eggs fall beneath the curds until you feel the omelette is forming.
- Don’t let the eggs brown, you’ll loose that delicate texture and flavor.
- This is where you want to add your filling. Right before you’re getting ready to fold the omelette.
- This means it’s necessary for all add-in ingredients to be fully cooked. The only exception to when adding tender fresh herbs.
- If you are using cheese, make sure it’s finely grated and added to the omelette prior to folding.
- When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself.
- Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.
Below you’ll find some of the most common and classic omelette recipes. Easy omelette recipes everyone should know how to make.
Aux Fines Herbs Omelette (pictured at the top of this post)
Aux Fines Herbs – Mix some fines herbs with the beaten eggs before cooking or place some on the on the omelette while cooking.
What is fines herbs?
The term Fines Herbs refers to a blend of herbs traditionally used in French cooking. While there is no exact recipe for fines herbs, it usually includes parsley, tarragon, chervil, and chives. Fresh herbs are preferred, but you can purchase a dried fines herbs mix at your local spice shop.
The omelette at the top of this page is made with a simple sprinkling of fines herbs as filling.
Cheese Omelette (Au Fromage or Omelette du Fromage)
Au Fromage – Mix some grated gruyere or Parmesan with the beaten eggs or place some on the omelette prior to folding. Simple and elegant and of course delicious. I prefer gruyere here.
Ham and Cheese Omelette ( Au Jambon )
Au Jambon – Mix some julienned or diced ham with the beaten eggs. Remember to cut those ham cubes very small and grate the cheese very fine.
Bacon and Tomato Omelette (Americaine Omelette)
Americaine – Fill the omelette with peeled, seeded and chopped tomato. Garnish with bacon.
Espagnole – Mix three beaten eggs with a mixture of chopped tomatoes, sweet peppers and onions that have been fine chopped and sauteed.
Garnish with minced parsley. This omelette is typically served flat, like a frittata, rather than rolled like a true omelette. I’ve added three thin slices of cooked Yukon Gold Potato = delish.
Easy Omelette Recipe, French Technique for How to Make the Perfect Omelette
I hope you give this method to make the perfect omelette a try. It’s easy! And if you do, please come back and give the recipe a star rating. And leave a comment about your experience with making omelettes this way.
And if you have a favorite omelette ingredient combination, let me know, I’d love to give it a try.
What To Serve With Omelettes?
- If you’re having an Omelette for lunch or dinner, choose a simple side salad.
- Try this breakfast side dish for Apple Potato Hash Browns.
- Want to turn things a little more elegant for a dinner omelette? Take a look at this Rosemary Potato Strudel.
- Slice some petite heirloom tomatoes and toss with a splash of Red Wine Vinegar and some olive oil. Add a couple spears of pickled asparagus for a colorful meal.
Love to see eggs on your breakfast plate? You won’t want to miss these beautiful breakfast recipes.
Easy Egg Breakfast Recipes
- Three Cheese Baked Egg Casserole
- Scrambled Eggs Rio Grande
- Open Faced Breakfast Sandwich with Smashed Avocado
- Ham Avocado and Egg Breakfast Bake
- And this recipe for Julia Child’s Eggs Benedict Recipe
And if you love breakfast as much as we do, you won’t want to miss my Breakfast Category. You’ll find lots of eye opening recipes, including the most popular breakfast recipe on my site, Smothered Breakfast Burrito with Green Chili.
Looking to hone those egg poaching skills, take a look at my post for How To Poach An Egg Like A Professional Chef.
Classic French method to make a perfect omelette every time.
- 2 large eggs
- 1/2 teaspoon water
- 1/2 teaspoon cream or half and half
- 1 Tablespoon butter
- sea salt
- fresh ground pepper
In a small bowl, beat eggs with a fork until large loose bubbles form.
Heat the butter in a small skillet, medium high heat until a foam forms and then recedes.
Turn down to medium heat to low and pour the egg mixture into the hot pan. Leave it alone for 10 seconds. A skin will form on the bottom.
Shake the pan back and forth and in circles while the eggs cook so that they form loose curds. Do not allow the eggs to brown. Browning toughens the protein and taints the elegant fresh flavor
When the eggs have developed sufficient curd, slide the pan forward and fold a third of the omelette back on itself. Invert the omelet into the plate so that the last third tucks under to create a perfect soft high shape.