gourmet traveller omelette

• Recipes By Ingredients

Classic French Omelette

Our goal: an enveloping sheet of tender egg cradling a soft-scrambled interior.

The Classic Technique

Before you begin: choose the right tools, basic french omelette, step by step, how to deal with add-ins, why it works.

• In a break from classical orthodoxy, the eggs in this recipe are cooked over moderate heat, giving you more time to get exactly the right doneness.
• A plastic or wooden fork avoids damaging a nonstick pan's interior.

I've been learning about omelettes for as long as I can remember. When I was four, my family went down to Boca Raton or Fort Lauderdale or one of those chintzy Gold Coast places to visit my great-aunt Myrtle and uncle Pat. One morning, Uncle Pat, who looked exactly as you'd imagine a Jewish Florida retiree circa 1982—white polyester suit, pastel dress shirt, chunky diamond-studded rings, and thin gold chain necklace, all capped with a terrible gray toupee—took me to breakfast at his local country club. I ordered an omelette, which, at the time, I thought automatically came with cheese.

Serious Eats / Vicky Wasik

When a plain flap of eggs arrived, I was crushed. Uncle Pat got the chef to make me a new, cheese-filled one, and the chef delivered it himself. Before he headed back to the kitchen, he pointed to his forearm, flexed one of its muscles up and down, and told me there was a mouse inside.

I was awestruck. First, because I'd just seen a guy who possibly had a rodent living in his arm, and second, because I'd discovered, to my horror, that some people ate omelettes without cheese.

It'd be years before I'd develop an appreciation for a plain egg omelette, and even longer before I'd learn that something called a French omelette—simple, delicate, and pale gold—existed, and that it was the best of all possible plain egg omelettes. The French omelette, I came to realize, is also the best of all possible omelettes, plain or with cheese or anything else.

How do French omelettes differ from American ones? Let me try to explain it without editorializing. Nah, forget it, I'm giving you my opinion: Rustic country omelettes, or half-moon-shaped, American diner-style omelettes, often overstuffed, with their lumpy, browned surfaces and fully set interiors, are inferior to French omelettes. (It doesn't help that, more often than not, these browned omelettes are not just cooked but overcooked, puffed up with faintly sulfurous gas, not unlike Uncle Pat the morning after stuffed-cabbage night at the country club.)*

*Don't worry, American-omelette lovers. We've also got a guide on how to make really great  American diner-style omelettes , if that's what floats your boat.

A French omelette, on the other hand, is a tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling a filling of those very same eggs, softly scrambled. Baveuse, the French say. It means "runny," although I appreciate the word most because it also describes someone who's slobbery with drool.

The French omelette looms large in kitchen legend, and the story you'll most often hear is that it was the dish chefs would use to test prospective cooks. They chose an omelette of all things because, in a matter of minutes, it could show a chef everything he needed to know about the cook. Did he make an egg-splattered mess or keep things clean? Was he wasteful, or did he scrape every last bit of egg into the pan? Did he handle the pan correctly, seasoning the traditional carbon steel to give it a perfect nonstick surface? Was he quick, deft, efficient? And, after everything, did he produce that textbook almond-shaped package? Was it baveuse?

By the time I entered professional kitchens, the omelette test was no longer customary. It wasn't until I left the restaurant industry and started writing about food that I was forced to prove my mettle.

I had been assigned to write a story about how to make the perfect French omelette, so I set up a meeting with the legendary French chef  André Soltner . He and I spent an hour in the kitchen together as he plied me with stories. He told me about eating omelettes in a France devastated by war, and how precious eggs were, which explained his exacting method for cracking each one and scraping out the last traces from the shell with his thumbs. He discussed the rationale for using the omelette to audition cooks back in the day. And then he walked me through the process, demonstrating it over and over.

I'd been making French omelettes for years at that point, but the depth of detail he gave in each step made it all seem new to me. The heat had to be high the whole time, with temperature controlled by moving the pan on and off of it. The pan had to be just hot enough that you couldn't press the back of your fingers on it for more than half a second. The butter had to foam but not brown. The eggs had to be beaten just until the last trace of whites vanished—but no more than that—and salted lightly at the last second. The pepper had to be white, to avoid little black flecks.

He scrambled the eggs rapidly with the back of a fork, shaking the pan to whip them around, then rolled the sheet of egg down on itself, punched the handle with a fist to jump the omelette in perfect little hops to the edge of the pan, and closed the overhanging lip with his fork. He turned it out onto a plate, the whole process appearing completely effortless. (We took a video at the time— you can watch him in action here , and you've probably seen  Jacques Pépin's video demonstrating the same process .)

Then Soltner looked at me and said, "Now you try." I'm not sure I've ever been as nervous as when I cooked my omelette under his solitary gaze. It didn't matter that I'd made hundreds, if not thousands, of French omelettes during my restaurant career. My hands shook and my fingers trembled; my heart thumped up, pressing its way into my neck. All my moves became timid and uncertain as I realized I'd just been cast into that fabled omelette test. I had one shot to earn the approval of a godlike chef.

"It's not bad," Soltner said, inspecting my omelette after I'd plated it. Not exactly high praise, but I took it. I'd passed. Afterward, I practiced the method feverishly, subsisting on omelettes day and night. I got pretty good at it, though I'd probably crack just like before if I had to demonstrate it for Soltner again.

Today, I do it almost the same way, but not exactly. I've changed one or two things based on tests I've conducted, the main ones being that I'm no longer concerned about when the salt is added, nor about the heat being high (in fact, I now prefer a more moderate heat). Read on to learn the method I use today.

Back when Soltner and his peers were auditioning their potential hires with the omelette test, part of what they wanted to observe was whether the cooks knew how to properly handle a carbon steel skillet, a common piece of  restaurant-kitchen equipment  (and  one of my favorite pans for using at home, too ). Like  cast iron , carbon steel can be seasoned to create a nonstick finish, making it a great choice for eggs, especially before the advent of nonstick cookware.

The challenge with omelettes is that they demand the most perfect of nonstick finishes, more so than other delicate proteins, like  fried eggs ,  scrambled eggs , or fish. Even the slightest sticky spot can lead to trouble when making an omelette. In a lot of restaurants, they'd reserve a couple of carbon steel pans exclusively for omelettes, just to protect the flawless seasoning from damage. Using one of those pans for anything else—searing fish, sautéing vegetables, et cetera—was a major blunder.

That's why today, even in restaurants, modern nonstick skillets are almost always the preferred choice for omelettes. Here's the thing, though: Nonstick cookware works great...until it doesn't. And, in most cases, it doesn't take more than a couple of years for the nonstick finish to start losing its efficacy, and the pan to require replacement.

For this reason, I always recommend buying  inexpensive nonstick cookware —I'm talking the cheapo aluminum deals. Just make sure the metal isn't too thin, or the pan may warp under high heat (three millimeters in thickness should be enough). The Farberware nonstick skillet fits the bill perfectly, although, if you cook on induction, you'll need something with a steel base. Having a good, fresh nonstick coating on your pan is possibly the single most important key to French omelette success.

An eight-inch size is perfect for three-egg omelettes, the classic number of eggs for one serving. It turns out an omelette that's just big enough to fit comfortably on a plate.

The other tool you need is something to stir the eggs. Traditionally, that'd be a fork, held with the tines up to avoid scratching the pan. But even when the tines are pointing up, the metal will still degrade the pan's surface faster than other materials. So, the last time I was in San Francisco, I spent several hours with  Kenji  on a mission to create a pan-friendly omelette fork; we drove to a machine shop in Alameda and dipped forks into soft silicone. Later, Kenji had the far more convenient idea to just use a disposable plastic fork. I also have a reusable bamboo fork at home that works well.

Truthfully, you can use all sorts of utensils,  even chopsticks  (although they probably take a little practice to master for this specific task). Still, for the purposes of this tutorial, I'll stick with a plastic fork.

Step 1: Beat Eggs

Begin by cracking three large eggs into a mixing bowl, season them with salt and pepper, and, using the same fork you'll use to cook the omelette, beat the eggs just until no traces of visible white remain.

The old-school wisdom was to add the salt only at the last minute, because the belief was that salt thins eggs, making them watery. The truth, though, is that salt actually helps eggs retain moisture. Pre-salted eggs take on a translucent appearance that can suggest wateriness, but they cook up anything but. (You can read up on  our tests with salted eggs here .)

The overall effect is subtle, so it's not worth beating your eggs way in advance, but you also don't need to be afraid if they end up sitting with salt for several minutes. Nothing bad will happen.

As for the pepper, if appearance is truly important to you, go for white, since you'll see it less in the finished omelette. Otherwise, there's really nothing wrong with black.

Step 2: Heat Pan, Melt Butter, Add Eggs, and Stir

According to the classic technique, you should use high heat for the entire cooking process, in order to set the egg very rapidly. The benefit, if you get the technique right, is that you can form a very thin skin of cooked egg, with a bigger core of soft-scrambled eggs within. Plus, in restaurants, high heat translates to high speed, which is invaluable during a busy service. I suspect high heat was also traditionally used because carbon steel pans are not  quite  as nonstick as modern nonstick pans; high heat would help the egg set before it bonded with the metal.

In practice, though, especially for home cooks, working with high heat just makes the process more stressful than it needs to be. Moderate heat slows down the cooking, giving you more time to scramble the eggs and some breathing room to get it right.

You may end up with a slightly thicker exterior of cooked egg, but I actually prefer the way it gracefully transitions to a perfectly cooked, soft, and creamy center. Too often, the high-heat method produces a center that still has an unappetizing dose of uncooked egg. (I've even seen respected chefs make omelettes that exude raw yellow liquid onto the plate.)

Moderate heat also reduces the chances that your omelette will prematurely brown once you stop stirring, which isn't nearly as easy when the heat is cranked and the pan is ripping-hot.

To do it, set your pan over moderate heat and melt a tablespoon or so of butter in it, swirling constantly. When the butter is fully melted and foamy, it's hot enough. Now add the egg to the pan.

Take the fork now, and, with its tines up, start stirring quickly, working it all over the pan to break up large curds that form on the bottom. Simultaneously shaking the pan back and forth with your other hand helps keep the egg in motion while you stir—the more the egg moves around in the pan, the more evenly it cooks.

This part of the process really is just like  softly scrambling eggs . In fact, I've come to think of an omelette as something like a scrambled-egg pancake: You scramble the eggs just enough that they get creamy and custardy, but stop when they're still loose enough to fuse into a solid sheet on the bottom. The key is to not scramble them to the point of forming separate curds that will never come back together again.

Learning to find that sweet spot of doneness is the single most important skill in omelette-making; it may take a few practice runs before you get a good feel for it, but it's something anyone can learn. This is a case in which folks with gas flames have a distinct advantage over those with electric-coil or induction cooktops, as a gas flame will heat around the sides of the pan as well, making it easier to get a clean, well-defined edge to your eggs.

As soon as you've hit that perfect point, stop scrambling and use your fork to smooth the egg out and scrape down any wispy bits around the edges. You can even give the pan a few taps against the cooktop to help settle it all down, running the fork around the edge to loosen up the lips of the omelette. Some chefs like to tilt the pan while the eggs are still quite runny, letting the bulk of the egg collect in the bottom curve of the pan, which creates a more extreme contrast between the set edge and the very soft center.

At this point, if the egg on top of your creamy little pancake looks like it needs to cook a hair more, just let it linger over the flame an extra moment or two. Don't worry yourself too much about browning. While it's true that the platonic French omelette has no trace of browning on its surface, a little bit won't hurt. (Plus, like I said before, that moderate heat will ensure that the omelette doesn't brown too quickly.)

Step 3: Fold Omelette, Push Toward Edge of Pan, and Close Lip

Next, tilt the pan up by the handle, and, using your fork, roll the omelette down in half over itself. At this point, you can move the pan off the heat, unless you're still trying to cook some of the egg.

This is the part where the pros do the fist-bump on the handle to jump the omelette toward the lower edge of the pan. Feel free to try that if you want (heck, it's fun!), but don't get scared off thinking it's a necessary move. You can just as easily use the fork to wiggle and prod the omelette down into the curve of the pan. A good nonstick finish will make this easy.

Try to push it far enough that the lower lip of the folded omelette juts out of the pan, then use your fork to push it up, closing the omelette.

Step 4: Flip Onto Plate and Adjust if Needed

Now push the omelette a little closer to the edge of the tilted pan, let the pan hover directly above a plate, and tip the pan to roll it out. The seam should be on the bottom, and the omelette should be almond- or cigar-shaped.

If it doesn't look quite right, you can always use a couple of forks—or a clean kitchen towel, laid over the omelette—to adjust the omelette's shape and position on the plate.

Some folks will brush it with melted butter to make it gleam at this point, but at home, I don't often bother.

If you need to make more omelettes, you can wipe out the pan with a dish towel and immediately repeat with the next one.

Now that we've got the plain egg omelette out of the way, let's get to the fun part: add-ins. With French omelettes, I take a three-pronged approach, mixing some ingredients into the beaten egg, scattering some on top of it before folding, and mounding some on top after plating. Here's how.

Seasonings and Herbs

Spices, seasonings, and delicate herbs all get mixed right into the beaten eggs before cooking. This distributes them evenly throughout the omelette, guaranteeing their flavor in each bite. Plus, it can look pretty.

Shown here is a classic  fines herbes omelette , which means I've mixed in a tablespoon or two of minced fresh parsley, tarragon, chives, and (if you can find it) chervil. There are countless other options beyond herbs, though. You could try a spice, like toasted caraway seeds or smoked paprika, or add a splash of a savory liquid, like  dashi  or hot sauce.

Some people mix grated cheese directly into the beaten eggs just as they would herbs, but I like the effect of a melted-cheese center. To do that, make your omelette following the directions above, and, as soon as you've stopped scrambling and have formed that egg pancake, scatter grated cheese all over the top. Here, it's Gruyère.

Once you fold up the omelette, all that cheese will get rolled into the center.

(For specific amounts and step by step instructions see my French omelette with cheese recipe .)

Chunky Things

When it comes to chunky fillings, French omelettes are decidedly different from American ones. Instead of the fillings getting tucked inside the omelette, they're heaped on top. The trick is to slice the top of the omelette lengthwise, open it up, and then load it with whatever you've got. In the photos here, it's a chilled shrimp salad, but you could use hot sautéed mushrooms with thyme or sage, or even something rich and meaty, like shredded braised short ribs in a red wine sauce.

Mostly, though, I keep things simple at home, whipping up a plain three-egg omelette for breakfast or a light lunch or dinner. After spending years mastering this technique, it's the simplest version that gives me the most pleasure. I didn't know it when I was four, but it isn't the cheese that makes the omelette.

Recipe Details

Ingredients

3 large eggs

Kosher salt and freshly ground white or black pepper

1 tablespoon ( 15 g ) unsalted butter

In a medium bowl, beat eggs with a disposable plastic or reusable wooden fork just until last traces of white are mixed in; season with salt and pepper.

In a perfectly unscratched 8-inch nonstick skillet, melt butter, swirling over moderate heat, until fully melted and foamy but not browned. Add eggs and stir rapidly with fork, tines up, while shaking pan to agitate eggs; make sure to move fork all around pan to break up curds and scrape them from bottom of skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using fork, gently spread egg in an even layer around skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds. (If it still flows, you can swirl skillet to send loose egg to the edges, where it will set more quickly.)

Remove from heat, tilt skillet up by its handle, and, using fork, gently roll omelette down over itself until it is nearly folded in half. Using fork, push omelette to edge of skillet so that lower edge of egg begins to just barely overhang; use fork to fold overhanging edge of egg up, closing omelette.

Hold skillet right over plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on bottom; if it's not, lay a clean kitchen towel over it and use your hands to adjust its shape and position, then remove towel. Serve. (To make another omelette, wipe any eggy bits out of skillet and repeat.)

Special Equipment

8-inch nonstick skillet (see note), disposable plastic or reusable wooden fork

The single most important thing when making an omelette is to have a skillet with a perfectly nonstick surface. (Which is why we don't recommend investing in expensive nonstick cookware—it needs to be replaced too often, no matter the quality of the build.) Even pans with no visible damage, once used enough, start to lose their nonstick efficacy. Therefore, for flawless results, make sure you're using a pan in mint condition. It doesn't need to be expensive; even a cheap aluminum nonstick skillet will do.

• French Omelette With Fines Herbes
• French Omelette With Cheese
• Soufflé Omelette With Cheese Recipe
• Custardy French-Style Soft Scrambled Eggs Recipe
• Stovetop Eggs
• Breakfast & Brunch
• Mother's Day

More Serious Eats Recipes

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Italian Style Breakfast Omelette

Mar 8, 2019 · 24 Comments

Omelettes come in lots of different variations, but today we're sharing our favorite Italian Style Breakfast Omelette, boasting of fresh basil, tomatoes, capers and sauteed onions!

There are tasks that defy ‘perfection’ or ‘true’ uniformity by way of their simplicity. For example, Bobby Flay is famous for touting how he often hinges the hiring of new line cooks on ‘super-simple tasks’ such as preparing an omelet, and how he looks for style, technique and ‘comfort on the line’ in how they go about that simple task. Similarly, Daniel Gritzer of SeriousEats, who’s cooked in several top New York restaurants, opened an article on the subject of French omelets in 2016 by stating that he’s been “Learning about omelets for as long as I can remember.”

While I cannot claim the expertise of either of those chefs, to my mind the perfect omelet, on a purely practical level, is something that you can prepare as a breakfast on a busy weekday morning, or as a brunch on a relaxed weekend early afternoon, and have it come out equally delicious and satisfying in both instances. Yet, it’s not something you ever really ‘master,’ there’s always a new variation, always a ‘slightly better’ technique just around the corner, and always someone doing it ‘just a bit better’ to learn from.

For myself, the basic fold-over omelet has always been my preferred omelet method. First and foremost, it’s a very intuitive preparation process that lends itself just as well to kitchen first-timers as it does to experienced chefs, allowing the latter to show off with fancy technique and obscure fillings, while giving the former a relatively ‘fool-proof yet fancy’ prep method.

Aside from being simple to prepare, this is also likely one of the best methods for adding in variety without adding in any needless complexity. Salsa and cheddar? Fold it over. Italian style with parsley whipped into the eggs folded over diced bell peppers and mozzarella? You can do that too. A garden variety bacon and cheddar omelet? Once again, just fold your choice ingredients into the eggs and you’re done.

Or you could try something like sautéed onions with basil, honey, and capers. Naturally, that brings us to today’s recipe – Italian Style Breakfast Omelette .

Since I’m preparing three of these, we begin by beating together six eggs in a bowl with just a splash of water. Then heat a medium sized cast iron frying pan with a bit of olive oil.

Now, to that heated oil, add in sliced sweet onion, chopped capers, and then season with sea salt, freshly ground black pepper, and a dash of sweet paprika. Sauté this mixture until the onions are soft, and slightly golden. You want a golden complexion to the onions, not a charred or ‘browned’ coloring.

Next, heat a small cast iron frying pan with a drizzle of olive oil and add in the whole basil leaves along with the halved tomatoes. Season this with a bit of sea salt, freshly ground black pepper, and sauté for about a minute or two and then set aside.

And…you’re going to need yet another cast iron pan.

In an even smaller cast iron pan, roughly six inches in diameter, heat the pan with olive oil, and then pour in about a quarter of an inch of the egg mixture. Gently move the pan around chef-style to evenly coat and distribute the eggs. When the eggs start to set, gently loose them with a spatula and flip. You might be tempted to use butter for this step if you typically prefer your eggs with butter, but trust me when I say that the flavor profile of this omelet is complimented infinitely better by oil as opposed to butter.

After flipping, arrange a few slices of mozzarella on top of the egg, and then let the eggs sit for a few seconds before removing from the pan. Then fill the omelet with a portion of the onions, and fold it over. Top with the sautéed basil and tomatoes, a bit of ground sea salt, freshly ground black pepper, and drizzle of honey.

Using the entire egg mixture, you’ll have enough for three omelets.

• Author: Living the Gourmet
• Total Time: 25 minutes
• Yield: 3 omelettes 1 x

Ingredients

• 6 eggs - beaten with a splash of water
• 2 hearty tbs. of capers - chopped
• 6 - 8 fresh basil leaves - chopped
• 6 - 8 fresh basil leaves - whole
• 6 - 10 tri-colored grape tomatoes - halved
• 1 large sweet onion - sliced thin
• 4 oz . mozzarella - sliced thin
• Coarse sea salt for seasoning
• Fresh ground black pepper for seasoning
• 1/4 tsp . sweet paprika
• Honey for drizzling
• Olive oil for drizzling

Instructions

• In a medium bowl beat the eggs with a splash of water.
• Heat a medium sized cast iron frying pan with a drizzle of olive oil.
• Add the sliced onion, chopped basil, chopped capers and season with sea salt, fresh ground black pepper and the sweet paprika. Sauté until the onions are soft and slightly golden.
• Heat a small cast iron frying pan with a drizzle of olive oil and add the whole basil leaves the halved tomatoes. Season with sea salt and fresh ground black pepper. Sauté for a minute or two and set aside.
• In a small 6-inch cast iron frying pan heat a drizzle of olive oil, when the oil is heated, add about ¼ inch of the beaten eggs.
• Gently, move the pan around and gently lift the edges with a spatula to cook all of the loose egg.
• When the egg is set, gently loosen with the spatula to flip the egg.
• When you have flipped the egg add the mozzarella slices and let sit for a few seconds then plate and fill with the onion mixture and close in half.
• Top the omelet with the sautéed basil and tomatoes, ground sea salt, fresh ground black pepper and a drizzle of honey.
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Serving Size: 1

And that’s a wrap.

Enjoy with Love!

More Breakfast

Reader Interactions

Stacie says

March 08, 2019 at 5:49 pm

Holy. Moly. Now that's what I call a breakfast! I could eat my weight in that everyday for the rest of my life!

angiesrecipes says

March 08, 2019 at 7:22 pm

What a hearty and delicious breakfast!

Holly Southern says

March 08, 2019 at 7:46 pm

Oh my gosh, the onions, mozzarella, tomatoes...you have me drooling! I'm going to have to pick up those ingredients for a weekend breakfast for the fam!

Gloria Roa Baker says

March 08, 2019 at 10:18 pm

I love omelettes!!

kumamonjeng says

March 09, 2019 at 4:16 am

This is a great recipe and I am going to try it out and bring for the weekend's picnic. This is perfect for our picnic gathering.

March 09, 2019 at 8:06 am

This looks delicious, I love an omlette

Joanna says

March 09, 2019 at 3:10 pm

I do love having eggs for breakfast but I never adventured to make such an omelette. It sounds so delicious! I love Italian flavors so next time I'm cooking eggs for breakfast I will make this recipe.

John Mulindi says

March 09, 2019 at 8:35 pm

I would like to have this for my breakfast, in an Italian style! Thanks for sharing this recipe. This is the perfect pick for the family.

March 10, 2019 at 1:47 am

such a delicious looking food! my kids will surely like this, thankkyu for sharing

Sara Welch says

March 10, 2019 at 2:44 am

I love spinach, tomatoes and onions in my omelette but this looks waaaay better than the way I prepare mine! I will be bookmarking this recipe to make this week!

Beth Pierce says

March 10, 2019 at 2:45 am

Absolutely spot on! This not only sounds delicious, but your presentation is making my mouth water! Can't wait to whip this up!

Rachael says

March 10, 2019 at 8:41 am

That looks amazing, I’m not a fan of plain omelettes so this would be perfect for me.

Heather says

March 10, 2019 at 3:58 pm

Wow! This looks so delicious. I need to make this for our family.

March 10, 2019 at 5:39 pm

This is a great brunch idea! We always have eggs in the fridge and these kind of vegetables, so I'll be trying this out next weekend.

Sincerely Miss J says

March 10, 2019 at 6:44 pm

Such a great recipe. I will have to try it out next weekend.

Yeah Lifestyle says

March 10, 2019 at 8:38 pm

You can cook me that any day! It looks amazing and so healthy as well. What an inspiration

March 10, 2019 at 9:22 pm

This looks like such a beautiful and tasty breakfast. I love eggs. Totally trying this.

Kalyan Panja says

March 11, 2019 at 2:42 am

Looks like a nice recipe to prepare for the weekend and satisfy guests and friends. Just mouthwatering.

March 11, 2019 at 8:37 am

This looks amazing. I will try to make this next Sunday that I have more time, during the week is crazy so I normally eat something simple.

March 11, 2019 at 12:03 pm

The omlettes look so colorful, tasty and healthy! It's a great way to start the day!

March 11, 2019 at 2:21 pm

I am suddenly very hungry after reading your post lol. That omelette looks so tasty!

March 11, 2019 at 3:48 pm

I love me a tasty omelette, and this sure looks tasty! Thanks for the delicious recipe! Also when is breakfast time at your house? haha

DAVID J MYERS says

March 11, 2019 at 5:48 pm

Catherine, Great looking omelet! My wife would love this breakfast, that's for sure... Take Care, Big Daddy Dave

September 19, 2019 at 4:33 pm

I have never heard of Italian Omelette but now it's all I can think about!! This just got bumped to the top of my must try list!!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Notify me via e-mail if anyone answers my comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

• Privacy Overview
• Strictly Necessary Cookies

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

Cruisin' Paris

• Classifieds
• News briefs
• Parisian Fashion News
• Food & Wine

Gourmet Omelette with Gruyère Cheese

By Cruisin’ Paris Wine & Food Editor

As the gentle morning sun cascades through the windows of our quaint Cruisin’ Paris kitchen, there’s a certain charm that permeates the air, mingling with the tantalizing aromas wafting from our stove. Today, our esteemed wine and food editor embarked on a culinary journey that epitomizes the essence of French cuisine – a golden omelette crafted with finesse and imbued with flavors that dance on the palate.

Nestled amidst the warmth of our kitchen, adorned with the timeless allure of a Rodin book gracing the countertop and the enchanting plate from Zara Home awaiting its culinary masterpiece, our editor set forth to create a dish that would capture the very essence of Parisian indulgence.

With a delicate touch and an eye for perfection, she cracked open four eggs, each one a promise of culinary bliss. To elevate the omelette to new heights, she added three velvety slices of Gruyère cheese, infusing it with richness and depth. A sprinkle of fragrant thyme, a dash of half cream for that luxurious texture, and a pinch of Sal d’Ibiza to season it to perfection – these were the secrets to unlocking the omelette’s true potential.

But the magic didn’t stop there. Our editor, always one to push the boundaries of flavor, drizzled gourmet olive oil, seasoned with pimento and thyme, adding a subtle yet distinct Mediterranean flair. And to crown this masterpiece, a whisper of truffle oil, infusing each bite with an irresistible earthy aroma.

As the omelette sizzled and transformed into a golden symphony of flavors, the kitchen filled with anticipation, mirroring the excitement of a city waking up to a new day. Outside, the birds chirped in harmonious delight, heralding the promise of a beautiful Parisian morning.

Finally, with the precision of a maestro conducting a symphony, our editor plated the omelette with care, each fold a testament to her culinary prowess. And as we gathered around the table, eager forks poised to dive into this culinary masterpiece, we knew that this was more than just a meal – it was a celebration of all that makes Parisian cuisine so extraordinary.

So, dear readers, as you embark on your own culinary adventures, may you be inspired by the magic of Paris, the warmth of a charming kitchen, and the simple joy of savoring each exquisite bite.

Ingredients:

• 3 slices of Gruyère cheese
• Half cream (demi-crème)
• Sal d’Ibiza
• Gourmet olive oil (seasoned with pimento and thyme)
• Truffle oil
• Crack the eggs into a bowl and whisk until well beaten.
• Add the Gruyère cheese, thyme, half cream, and a pinch of Sal d’Ibiza to the eggs, mixing until combined.
• Heat a non-stick skillet over medium heat and pour the egg mixture into the pan.
• Cook the omelette until the edges begin to set, then gently fold it in half.
• Continue cooking until the omelette is golden and the cheese is melted.
• Drizzle with gourmet olive oil seasoned with pimento and thyme, and a touch of truffle oil.
• Serve hot and enjoy the luxurious flavors of Parisian indulgence. Bon appétit!

Need to shop for new dinner plates? Amazon has some great finds. Just ask Francesca:

Cruisin’ Paris Food & Wine – Cruisin’ Paris (cruisinparis.com)

Francesca, a vibrant Italian woman, thrives amidst the elegance of Paris, her adopted home. Nestled in the charming suburb of Vanves, her quaint abode exudes warmth and sophistication, reflecting her exquisite taste.

As a devoted mother and wife, Francesca finds joy in curating her home, infusing it with treasures that speak to her heart. With a penchant for beautiful things, she often seeks inspiration from afar, turning to online havens like Amazon to discover unique finds.

One day, while perusing Amazon for additions to her dinnerware collection, Francesca’s eyes alight upon a set of exquisite plates – the “KUNABOO Premium Artisanal Large Colorful Plates Set of 6-10” in Pine Green Porcelain. Enthralled by their vibrant hues and intricate Sakura floral designs, she envisions them adorning her table, adding a touch of whimsy to family gatherings.

Intrigued by the promise of artisanal craftsmanship, Francesca delves deeper, learning of the plates’ handcrafted origins by skilled artisans dedicated to their craft. Their durability and stylish allure make them an irresistible addition to her home, perfect for everyday use and special occasions alike.

With her family’s well-traveled palate in mind, Francesca eagerly selects four of these exquisite plates, envisioning the delectable meals they’ll cradle – a testament to her love for her husband and teenage daughters, who embody the effortless grace of French actresses.

In their bustling household, where Francesca juggles her career as a banker and her husband thrives as a doctor, these plates become more than just tableware – they’re symbols of togetherness and shared moments of joy.

As the plates arrive, carefully packaged and ready to adorn her table, Francesca’s heart swells with anticipation. With each meal served upon them, she creates memories that transcend time and place, weaving together the tapestry of her family’s story with each savory bite.

For Francesca, these plates aren’t merely objects; they’re vessels of love and connection, mirroring the beauty and complexity of her life in the heart of Paris. And as she gathers her loved ones around the table, she knows that every moment shared is a treasure, made all the more precious by the simple elegance of her KUNABOO plates.

Go here to check out more options on Amazon: https://amzn.to/49H3U8t

Related items

Cherry Topped Chou Vert in beet cream

Croissants: The Quintessentially French Pastry

Sunday Morning Coffee Rituals in Paris

You must be logged in to post a comment.

• Side Dishes
• Gluten Free
• Slow Cooker
• Quick and Easy
• Product Reviews
• Delicious Pork Recipes
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Your Home and Garden
• Shop Your Home & Garden
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Woman's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew
• Tips and Tricks

Noodle omelette

Ingredients

Related stories.

Chocolate banana bread

Honey & poppy seed pancakes with lemon curd & mascarpone

Native ad body.

Feijoa and cinnamon breakfast bread with whipped honey butter

Banana nut-butter yoghurt breakfast pots

Char siu omelette

Lacquered in finger-licking glaze, Cantonese pork picked up from your local barbecue shop makes light work of fast flavour-packed meals.

Hanging glistening in the windows of Chinese barbecue shops next to the mahogany-lacquered ducks is this delicious sticky meat – char siu pork.

Char siu falls into the Cantonese category of siu mei, roast meat, and translates to “fork burn roast”, after the traditional cooking method.

Char siu is a versatile meat and pops up in other Asian cuisines, whether it’s Japanese ramen or Thai stir-fries. Add it to a salad with plenty of herbs, crunchy cabbage and a sweet, sour and salty dressing or, for a take on Peking duck, load pancakes with hoisin or char siu sauce, crisp cucumber, spring onions and plenty of sliced pork – a perfect party entrée.

Char siu is best eaten warm or at room temperature; if you want to reheat it, ask for extra sauce to baste it with when warming it in a hot oven, or add it to soups, stir-fries or fried rice. It also makes a mean sandwich.

Char siu banh-mi style

Stir 100ml rice wine vinegar, 50gm caster sugar and 100ml water in a small saucepan over medium heat until sugar dissolves, set aside to cool, then add 1 julienned carrot and refrigerate to pickle (20-30 minutes). Split 4 long white rolls horizontally, spread each with chicken liver pâté, top with pickled carrot, spring onion batons, and about 70gm thinly sliced char siu. Top with coriander and a squeeze of Sriracha.

Snow pea and char siu stir-fry with peanuts and chilli

Heat 2 tsp sesame oil in a large wok over high heat, add 1 tbsp julienned ginger, 2 crushed garlic cloves and stir-fry until fragrant (30 seconds). Add 100gm each snow peas and sugar snap peas and 4 thinly sliced Swiss brown mushrooms and stir-fry until tender (1-2 minutes). Add 300gm thinly sliced char sui and stir-fry until warmed through (1 minute). Add 2 tbsp soy sauce, 1 tbsp Shaoxing cooking wine and stir-fry to combine. Serve with steamed Jasmine rice and scattered with chilli flakes and crushed roasted peanuts.

Choy sum and char siu soup

Bring 1.5 litres chicken stock to boil over medium-high heat, add 2 bruised garlic cloves, 1 star anise and 2cm ginger thinly sliced and kernels of 2 corncobs and cook until bright yellow (2-3 minutes). Add 200gm fresh egg noodles and 100gm chopped choy sum and cook until noodles are just tender and choy sum is bright green (1-2 minutes). Divide among 4 bowls and top with sliced char siu (about 350gm in total) and serve hot with spring onion and thinly sliced red chilli.

Char siu omelette (pictured)

Whisk 3 eggs and a couple of drops of sesame oil in a bowl and season to taste. Heat 1 tsp sesame oil in a medium frying pan over medium heat. Add eggs and cook, stirring initially, until cooked through (1-2 minutes). Remove from heat, spread with 1½ tbsp hoisin sauce, top with ¼ cup each Thai basil and coriander, ½ cucumber sliced into ribbons, ¼ cup bean sprouts and 80gm sliced char siu. Gently fold omelette over and serve scattered with sesame seeds, thinly sliced spring onion and extra hoisin.

Char siu is best eaten on the day you buy it, but if you have some left over, coarsely chop it and use it as a filling for char siu bao or in fried rice.

Don’t skip the sauce offered at many stores – it has a great barbecue flavour.

Related link: make your own char siu pork .

Related stories

What is jamón?

What is vermouth?

Native ad body.

Crustacean crash course: A guide to the types of crustaceans to know

A touch of magic: the history and science behind aphrodisiac foods