French Omelette

French omelettes cook in a few minutes. Perfect for breakfast, lunch or dinner!

 New Basics French prep2 mins cook2 mins total4 mins servings1 addedApr 2026

• 2 – 3 eggs
• 1 pinch salt
• (optional) 1 pinch black pepper
• (optional) 1 tablespoon water
• 1 tablespoon butter, plus extra for the top
• (optional) 1 tablespoon grated cheese (Gruyère, Comté, Emmental, or Parmesan)
• (optional) ½ teaspoon chopped herbs of your choosing (parsley, tarragon, chives, chervil)

1. Break eggs into a mixing bowl, add salt, pepper, and water, and whisk vigorously until well combined (20-30 seconds). You just want to get the white and yolks well mixed.
2. Heat a 7-inch pan over medium or low heat, then add the tablespoon of butter and swirl until melted and completely coat the bottom of the pan. Do not let the butter brown!
3. Once the butter is melted, quickly give the eggs an extra stir and pour into the pan. Let the eggs settle for about 3-5 seconds.
4. Using a spatula, slowly stir the eggs, pushing them from the edges toward the center, allowing the uncooked eggs to flow to the edges. As the eggs start to firm up, ensure that they form an even layer.
5. When the eggs are mostly set but still slightly runny on top, carefully fold in thirds and place on a plate, seam down.
6. Julia Child recommends brushing a little butter on top. Generously garnish with cheese and herbs, as desired.

Tips

• Julia Child recommends cooking on high heat; however, this can be tricky for beginners. “Low and slow” works best for me.
• Don’t skimp on the butter, that’s what keeps it from sticking and gives the omelette its silky consistency.