French Omelet
A delicate classic omelet with herbs and cheese — a French cuisine dish that is prepared quickly and elegantly. Soft inside, with a light golden crust on the bottom.
Ingredients
- 3 pcs Eggs
- 2 tbsp Butter
- 1 tsp Parmesan
- 3 pcs Tarragon leaves
- 1 tbsp Parsley
- 1 tbsp Chives
- 4 tbsp Gruyère
Instructions
- Prepare all ingredients. Heat a 20 cm nonstick skillet over medium heat. Crack the eggs into a bowl and whisk with a fork — they should be well mixed, but not as intensely as for a scrambled omelet. Increase the heat to medium-high, add a small piece of butter to the skillet. It should bubble and sizzle, but not brown. Salt and pepper the eggs, sprinkle with Parmesan, then pour the mixture onto the skillet.
- Let the eggs bubble slightly for a couple of seconds. Then gently pull the mixture from the edges of the skillet toward the center with a wooden spatula or fork several times — small folds will form. Leave for a few seconds, then stir again to combine the undercooked eggs with the cooked portions. Repeat this process, slightly quickening your movements, but stop while there are still some slightly undercooked areas on the surface. Place the skillet flat on the heat and shake it back and forth several times until the omelet begins to slide easily across the skillet and looks soft and moist on top. Give a quick burst of high heat to form a golden crust on the bottom.
- Grip the skillet handle from below. Tilt the skillet downward, away from you, and let the omelet slide to the edge. Fold the nearest third of the omelet with a fork and continue rolling it so it falls onto the plate whole — or fold it in half, whichever you prefer. For an attractive presentation, cover the omelet with a paper towel and gently press with your fingers. Brush with the remaining piece of butter for a glaze. Serve immediately.