French Omelet
A classic French omelet that can be filled, served with a sauce, or eaten plain.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
1 servings
Ingredients
- 2 large eggs
- 2 tablespoonswhole milk
- 1/8 teaspoonkosher salt
- freshly ground black pepper
- 2 teaspoonsbutter
- 1 teaspoonfinely minced herbs
- 1/3 cupfilling (cheese, ham, etc -- if desired)
Nutrition Facts
Per Serving (serves 1 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Beat eggs, milk, salt, pepper, and herbs in a small bowl until blended.
- 2
Heat butter in an 8-inch skillet over medium hit until hot. Tilt the pan to coat the bottom. Pour in the egg mixture. Eggs should set at the side immediately.
- 3
Push cooked eggs and tilt the pan to fill in the surface. Continue cooking and moving the eggs until no visible signs of uncooked eggs remain and the top begins to dull. Keep the heat low enough only to brown the eggs slightly.
- 4
Cover for if eggs still need to set. Roll, fold, or fill to serve.