Classic French Omelette
The French breakfast lesson — eggs scrambled fast in a buttery pan, rolled into a pale, custardy oval with no browning at all. Three minutes, total focus.
Ingredients
- large eggs3
- unsalted butter1 tbsp
- fine sea saltpinch
- fresh chives1 tsp, finely sliced
Steps
Beat the eggs vigorously.
Beat the eggs with a pinch of salt vigorously with a fork until completely smooth — no streaks.
Heat pan and melt butter.
Heat an 8-inch nonstick pan over medium-high. Drop in the butter and swirl to foam (it should sizzle but not brown).
Pour in the eggs and stir.
Pour in the eggs. Immediately stir vigorously with a fork in tight circles for 10 seconds, then shake the pan to flatten the curds.
Fold and roll the omelette.
Tilt the pan away from you. Use the fork to fold the far edge of the omelette over itself, then roll it onto a warm plate, seam-side down.
Smooth top and scatter chives.
Smooth the top with a buttered paper towel for shine. Scatter chives.
Nutrition, per serving. 290 calories. Protein 19 grams, 26 percent. Carbs 1 grams, 1 percent. Fat 23 grams, 72 percent. Fiber 0.1 grams, sugar 0.3 grams, saturated fat 13 grams, sodium 150 milligrams. Estimated from ingredients.
