Looking for a quick and easy breakfast? Here is a French omelet for you. A true French omelette is just eggs and butter, no filling. The egg is folded for a soft, tender texture. The technique does take a bit of practice to perfect, but you'll be amazed at just how delicious these few ingredients can be when elevated using this method.
Ingredients
- 3 large fresh eggs
- ½ teaspoon cold water
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter, divided
- 1 pinch cayenne or white pepper to taste
Directions
Step 1:
Gather the ingredients.
Step 2:
Whisk eggs, water, and salt together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
Step 3:
Heat 1 ½ tablespoons butter in a 9- or 10-inch nonstick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and scrambling eggs, shaking the pan to keep leveling out the mixture, and scraping down the sides.
Step 4:
Reduce heat to low. Using the spatula, smooth the surface to move runny eggs to less runny spots, working toward an even thickness. As soon as the surface is wet but not runny, remove from the heat.
Step 5:
Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls, until the omelette is about 2 inches from the opposite side of the pan. Use the spatula to fold the last flap of egg over the top of the cylinder, leaving the seam-side up. Add the remaining 1/2 tablespoon of butter to the pan. Gently push the butter as it melts under the omelette.
Step 6:
Slide the omelette to the edge of the pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends if you like. Brush the surface with a bit more butter. Dust with cayenne pepper.
Step 7:
Enjoy!
Nutrition Facts (per serving)
Calories Fat Carbs Protein
393 36g 1g 17g
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