Search

Herby French omelette

Based on 16 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

“This is my favorite style of omelette, ever. Custardy on the inside and buttery on the outside, it has none of the sometimes metallic flavor that arises from an omelette that’s a little too golden-brown. It requires a bit of technique, but practice (and watching our video) makes perfect. The trick is to use very low heat and scramble the eggs before the bottom sets—creating small curds to give the omelette a fluffy interior and glossy sheen before rolling it up into the world’s greatest omelette. It’s best to cook this style of omelette in a small nonstick pan (approx. 8 - 10-in./20 - 25 cm). If you’re having trouble rolling, add more butter to the exposed side of the pan and roll with the pan slightly tilted—not only will the butter aid the rolling process, but it’ll baste the eggs, too.”

Difficulty

Medium 👍
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
eggs
10 g mixed herbs
30 g Gruyère cheese
2 tbsp unsalted butter
flaky sea salt
unsalted butter (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • box grater
  • bowl
  • whisk
  • nonstick pan
  • chopsticks
  • spatula

Nutrition per serving

Cal
270
Protein
13 g
Fat
23 g
Carb
4 g
  • Step 1/3

    Thinly slice herbs. Grate cheese. Whisk eggs until the whites are completely combined. Season with a pinch of salt.
    • 10 g mixed herbs
    • 30 g Gruyère cheese
    • eggs
    • flaky sea salt
    • cutting board
    • knife
    • box grater
    • bowl
    • whisk

    Thinly slice herbs. Grate cheese. Whisk eggs until the whites are completely combined. Season with a pinch of salt.

  • Step 2/3

    Melt butter in a nonstick pan over medium-low heat. Add eggs and half the herbs. Use a spatula or chopsticks to scramble the eggs, running them around the edge of the pan so they cook evenly. Stop scrambling when curds are visible but the mixture is still runny enough for the bottom to set.
    • 2 tbsp unsalted butter
    • nonstick pan
    • chopsticks
    • spatula

    Melt butter in a nonstick pan over medium-low heat. Add eggs and half the herbs. Use a spatula or chopsticks to scramble the eggs, running them around the edge of the pan so they cook evenly. Stop scrambling when curds are visible but the mixture is still runny enough for the bottom to set.

  • Step 3/3

    Scatter cheese over the eggs. If the mixture looks too runny, let sit for approx. 20 sec., then lift up the opposite edge with a spatula and roll it over slightly. Carefully transfer to a plate and garnish with more herbs, and butter, if desired. Enjoy!
    • unsalted butter (for serving)

    Scatter cheese over the eggs. If the mixture looks too runny, let sit for approx. 20 sec., then lift up the opposite edge with a spatula and roll it over slightly. Carefully transfer to a plate and garnish with more herbs, and butter, if desired. Enjoy!