Stirring the Pot: Master the Classic French Omelette 🥚
It's satisfying and effortlessly chic
April 28, 2025
Hi everyone,
Today, I’m shining the spotlight on a recipe that's truly close to my heart — a timeless favorite that proves sometimes, what’s old is new again. The classic French omelette is the definition of simple elegance. Soft, silky, and buttery, it’s a dish that turns a few humble ingredients into something truly special. Pair it with a crisp Bibb lettuce salad, and you’ve got a meal that’s both satisfying and effortlessly chic.
Plus, if you’re still working through that post-Easter egg stash — or just trying to stretch your eggs a little further with prices being what they are — this one’s definitely for you!
Once you master a French omelette, you are off to the races in stepping up your culinary skills. This dish does take a bit of technique, but repetition is the best way to learn. Having cold butter is essential, so be sure not to skip that step.
And if you’re already dreaming up something special for Mother’s Day, this would make a beautiful (and delicious) addition to your brunch spread.
Classic French Omelette with Bibb Lettuce Salad
Photo: Food Network
INGREDIENTS
Serves 4
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INSTRUCTIONS
Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.
Melt 2 tablespoons butter in a 12-inch nonstick pan over medium-low heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.
When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Cut the omelette into four pieces to serve. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish with the remaining tablespoon of chives.
Watch the technique HERE.
Pro Tips
It’s best if eggs are room temperature and the butter is very cold.
Use a rubber spatula and a nonstick pan.
It’s important to keep the eggs moving around the pan until step three. There should be no browning on this omelette.
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