French Omelet

1
Servings
1m
Prep Time
3m
Cook Time
4m
Ready In


"This is perfect for a quick brunch or breakfast that can be personalized with your favorite fillings"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (121.8 g)
  • Calories 227.3
  • Total Fat - 18.2 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 417.8 mg
  • Sodium - 373.6 mg
  • Total Carbohydrate - 0.9 g
  • Dietary Fiber - 0 g
  • Sugars - 0.4 g
  • Protein - 14.1 g
  • Calcium - 63.8 mg
  • Iron - 2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a small bowl, beat the eggs with a fork or wire whisk until yolks and whites are well mixed.

Step 2

In an 8-inch skillet, heat the butter over medium-high heat until hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

Step 3

Quickly pour the eggs into the skillet. While sliding the skillet back and forth rapidly over the heat, quickly stir the eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over the heat a few seconds to lightly brown the bottom. Do not overcook--the omelet will continue to cook after being folded.

Step 4

Tilt the skillet and run a spatula or fork under the edge of the omelet, then jerk the skillet sharply to loosen omelet from bottom of skillet. Add favorite filling, if desired.

Step 5

Fold the portion of the omelet nearest you just to the center. Allow for a portion of the omelet to slide up the side of the skillet. Turn the omelet onto a warm plate, flipping folded portion of omelet over so the far side is on the bottom.

Step 6

Sprinkle with salt and pepper.

Tips & Variations


No special items needed.

Related

Bergy

I make a lot of omelets and found this recipe to be easy with great results. I filled it with leftover hamburger, green onions, cilntro and Siracha sauce. Lovely Sunday Brunch. 8 Nov 2015 Made again. I should point out that this is not a true French omelet but is sure meets my needs - this time I added Bacon bits & cheddar cheese.

review by:
(4 Aug 2013)