Savory French Omelet
Elevate your breakfast game with this classic Savory French Omelet, a silky and tender dish that's as elegant as it is easy to make. Whisked to perfection, three large eggs are gently cooked over low heat to achieve a creamy, custard-like texture, while fresh parsley and chives add a burst of herbal freshness. A hint of melted gruyere or cheddar cheese melts seamlessly into the eggs, creating a rich, savory flavor in every bite. Folded into a neat, golden cylinder and finished with a glossy butter glaze, this omelet is the epitome of French culinary finesse. Perfect for busy mornings with just 10 minutes of prep and cook time, it’s ideal for brunch enthusiasts or breakfast lovers seeking a refined, restaurant-quality dish at home. Garnish with extra herbs and serve immediately for the ultimate indulgence!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon chives, finely chopped
- 2 tablespoons gruyere or cheddar cheese, shredded
- 0.125 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Crack the eggs into a bowl and whisk vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy.
Season the eggs with salt and black pepper, and gently stir to incorporate.
Heat a nonstick skillet (8 inches in diameter works best) over medium-low heat and add 1 tablespoon of butter. Allow the butter to melt and coat the entire surface of the pan.
Pour the whisked eggs into the skillet, tilting the pan to spread the eggs evenly across the bottom. Let the eggs cook undisturbed for 10 seconds.
Using a silicone or wooden spatula, gently stir the eggs in small circular motions, scraping the bottom of the pan to create soft curds. Tilt the skillet to redistribute the uncooked eggs, ensuring an even thickness across the omelet.
When the eggs are just set but still slightly moist on top, turn off the heat. Sprinkle the shredded cheese, parsley, and chives evenly across the center of the omelet.
Using the spatula, carefully fold one side of the omelet toward the center, then fold the opposite side over to create a neat, cylindrical shape.
Tilt the pan and gently slide the omelet onto a plate, seam side down. Brush the top with the remaining tablespoon of melted butter for a glossy finish, if desired.
Serve immediately while warm, garnished with extra parsley or chives if desired.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 228 mg | 18% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
