French Omelette
A French omelette is a dish consisting of fried beaten eggs, often with an added filling. The center of the omelette should be just barely cooked, and a little runny. The outside should be cooked, but not browned (or only slightly browned). The center will continue to cook after the omelette is removed from the pan, so be sure to eat it right away.
Ingredients
- 4 eggs
- Salt
- Pepper
- Oil and butter
Ingredients for 1 serving (200 g) · the original recipe
Method
- 1
Loosely beat the eggs. Season the mixture with some salt and pepper.
- 2
Heat a frying pan. Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil.
Stovetop - 3
Let the pan get as hot as you can, without burning the butter, and keep the flame high.
- 4
Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom.
- 5
With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. The top of the omelette should still be liquid.
- 6
Turn the heat down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette.
- 7
Slide the omelette onto the plate.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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