A French Omelet is really not that difficult to make and it has very few ingredients, but you do require a bit of technique to execute the perfect creation. I think you will find that you will be able to master the classic French Omelet if you follow the instructions carefully. You will know if you have succeeded when you fold the omelet in the pan and find it does not have any browning at all!
Rate this recipe!
Delicious, Different, Fast, Tasty
This recipe does not work well with serving portion increases as the butter and number of eggs would not yield the desired results. It would be better to make 2 batches of this recipe separately and make 2 omelets rather than increasing the quantities.
Degree of Difficulty
2tbpnred wine vinegar
kosher salt and ground black pepper
1headBostonbutter or bib lettuce
4tbspnfresh chives or parsleyfinely chopped
1tbspncold unsalted butter cut in small squares
1/2cupgrated Gruyere cheese (optional)
Gather all ingredients before starting recipe.
Peel and chop shallots and combine with mustard, vinegar, olive oil and salt and black pepper and stir to combine; set aside until ready to assemble the salad.
Tear whole leaves off the bib lettuce head and reserve in the refrigerator.
Melt butter in a nonstick medium skillet over medium high heat (about 2-3 minutes) until the butter bubbles around the edges. Whip eggs in a separate bowl with a wire whisk to combine, season with kosher salt and black pepper.
When the butter is bubbling, add the eggs and the cubes of cold butter all at once and turn the heat down to medium low.
Stir with a rubber spatula continuously until the eggs begin to look like small curds but have not set completely, about 4-5 minutes. Do not over cook, the eggs should still be loose.
Remove from the heat and top with grated gruyere cheese, allow the eggs to set using the heat of the skillet, another 2 minutes or so. Check the sides and the bottom of the omelet to see if the omelet will hold its shape and will fold. Once set, fold the omelet over to about halfway, using the spatula, turn the folded omelet again and slide on a serving plate.
Toss the bib lettuce leaves with the dressing and place on the serving platter in a stack. Cut the omelet into 4 sections and serve.