Cook and Scale
Classic French Omelette
1 serving · 10 min total
The pale, creamy, softly folded omelette that defines French technique, flecked with chives and cheese. Breakfast perfection in five minutes.
Ingredients
- 3 egg
- 20 g butter
- 1 tbsp fresh chives, chopped
- 30 g Gouda, grated
- salt to taste
- black pepper to taste
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Beat the eggs — Beat the eggs thoroughly with a pinch of salt and pepper until completely smooth and slightly frothy.
- 2.
Melt the butter — Melt the butter in a non-stick pan over medium heat until foaming but not browned.
- 3.
Cook the eggs into curds — Pour in the eggs and stir constantly with a spatula for about 1 minute, drawing the curds to the centre, until softly set but still creamy.
- 4.
Roll and serve the omelette — Scatter the cheese and chives over one half, then tilt the pan and roll the omelette onto a plate. Serve immediately, pale and creamy.