Classic French Omelet
Silky, tender eggs folded with butter and fresh herbs, the elegant breakfast that takes just three minutes and tastes restaurant-perfect.
Ingredients (serves 2)
- 3 Eggs
- 2 tablespoons Butter
- 1 tablespoon fresh Parsley
- 1 tablespoon fresh Chives
- Salt
- Black Pepper
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Save this recipeInstructions
- 1
Crack eggs into a bowl, add a pinch of salt and pepper, and whisk until completely smooth and pale.
- 2
Heat an 8-inch nonstick skillet over medium heat and add 1 tablespoon butter, tilting to coat the entire surface.
- 3
Pour in the eggs and let sit for 3 seconds, then gently push cooked portions toward the center as runny egg flows to the edges.
- 4
When the top is still slightly wet but the bottom is set, add parsley and chives to one half, fold the omelet in half, and slide onto a plate with a dot of remaining butter on top.
