French Omelette | Recipes in the Quarantine

What’s the fuss about a French Omelette? It’s such an iconic plate but most people don’t understand why. Well, I’m here to tell you!

It’s pretty simple, an omelette is a couple of whipped up eggs, butter, and maybe some herbs. But, the French are really extra about it, and they do it to perfection. That means no color, and a soft, creamy interior. 
The alternative is the country omelette, or American omelette which is golden brown, fluffy and a little more “hard” inside. It is still tasty but a different texture than the soft French omelette. 
Today, I did a short Instagram LIVE video (link below) on the French Omelette a la Jacques Pepin, one of my favorite French chefs and Food TV personalities. 

French Omelette


  • 2-3 eggs
  • 1-2 Tbsp. butter
  • salt and pepper
  • fine herbs (parsley, chervil, tarragon are the French choice)


1. Mix the eggs well with a fork or chopsticks. Add a pinch of salt, pepper, and chopped herbs if desired. 
2. In a 6-inch pan (non stick is best), heat the butter on medium low. Do not brown the butter. Just when the butter is melted, add the eggs and shake the pan vigorously. Use a fork to bring in the sides to prevent them from browning two. This whole process takes about 30 seconds. 
3. Tilt the pan and use the fork to form a half moon. Then, fold like a carpet in on itself. 
4. Hit and shake the pan to bring the omelette to all one side, almost coming out of the pan. Get your plate and tilt the omelette onto the plate. 
5. Finish with a little bit of butter on top and more chopped herbs. Fix the shape so both ends have a slightly pointed shape. 
6. Eat immediately! My favorite is with good toast. 
See the video for the full tutorial!

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