French Omelet Recipe: How to Make a Classic French Omelet

A French omelet is a dish made from beaten eggs cooked in a pan on the stovetop. Unlike American-style omelets or Italian frittatas, French-style omelets are meant to be cooked very quickly so that the outside of the omelet is smooth and golden and the inside is custardy and even a little runny.

The perfect French omelet requires a little more technique than scrambled eggs or fried eggs. Follow these tips to get it right:

1. 1. Practice makes perfect. Chefs often use the French omelet as a test of a new cook's skill since the dish is simple but requires deft movements and a keen sense of timing. Don't expect to get it perfect the first time—your mistakes will be delicious, too.
2. 2. Use the right pan. Traditionally, French omelets are made in a well-seasoned, relatively thin cast iron omelet pan. You can also use a seven- or eight-inch nonstick pan, which is ideal for cooking a two- to three-egg omelet for one person.
3. 3. Beat the eggs well. To achieve a smooth texture and even color, whisk the eggs until they are evenly golden, with no streaks of egg white remaining. You can also strain the eggs through a fine-mesh strainer to get rid of any solids. Don't over-whisk the eggs, which introduces excess air.
4. 4. Learn how to transfer the omelet from pan to plate. In the traditional method for making a French omelet, you roll the egg away from yourself so that it ends up at the end of the pan. This makes it easier to gently transfer the omelet from the pan to the plate. Holding the handle of the pan in one hand and the plate in the other, rest the lip of the pan near the center of the plate, then tilt the omelet and plate towards each other until they come together at a 45-degree angle. Then, quickly invert the pan so that the omelet is in the center of the pan, seam-side down. Use your spatula to get the omelet in position.
5. 5. Finish with butter. To get that glossy exterior that French omelets are known for, rub the top of the omelet with a little softened butter just after plating.

A French omelet is a very simple affair, and there are two classic variations:

1. 1. Omelette aux fines herbes: Add a tablespoon of minced fresh herbs such as chives, chervil and/or tarragon to the egg mixture before cooking. Garnish with additional herbs.
2. 2. Omelette au fromage: Add 1 ounce of grated cheese such as gruyere or parmesan to the omelet just before beginning the rolling process. You can also spoon creamy goat cheese in a line along the center of the omelet.