Basic French Omelet

  • Cook Time

  • 1 Star2 Stars3 Stars4 Stars5 Stars
    Loading...Loading...

    Average Rating

  • Ingredients
    2 Eggs
    2 Tbsp. Water
    1/8 Tsp. Salt
    Dash Pepper
    1 Tsp. Butter
    1/3 Cup Filling, Such as Shredded Cheese, Finely Chopped Ham

    Yields: 1 Serving

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Vitamin D and Choline

    Good Source: Vitamin A, Folate and Iron

    Calories: 177

    Total Fat: 13 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 5 g

    Cholesterol: 382 mg
    Sodium: 434 mg
    Carbohydrates: 1 g
    Dietary Fiber: 0 g
    Protein: 13 g
    Vitamin A: 658.7 IU
    Vitamin D: 84.8 IU
    Folate: 47.2 mcg
    Calcium: 58.8 mg
    Iron: 1.9 mg
    Choline: 252 mg

    Vitamin C: 0 mg
    Vitamin E: 1.7 IU
    Trans Fat: 0.2 g
    Sugars: 0.4 g
    Potassium: 141 mg
    Magnesium: 12.7 mg
    Selenium: 30.8 mcg
    Phosphorus: 199.4 mg
    Vitamin B12: 1 mcg
    Vitamin K: 1 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.1 mg
    Vitamin B1 – Thiamin: 0.4 mg
    Manganese: 0.04 mg
    Zinc: 1.3 mg
    Vitamin B2 – Riboflavin: 0.5 mg
    Vitamin B3 – Niacin: 2.9 mg
    Omega 3: 0.1 g
    Omega 6: 1.7 g

Directions

  1. BEAT eggs, water, salt and pepper in small bowl until blended.

  2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.

  3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

  4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

Insider Info

The French omelet is a classic and versatile favorite. Fill with cheese and ham or change it up by adding leftover cooked vegetables.

Prepare filling first. Omelets cook so quickly, any fillings should be ready to go before starting the eggs. Plan on 1/3 to 1/2 cup filling per 2-egg omelet. Raw foods should be cooked.

Refrigerated foods should be heated. Shredded cheese and room temperature foods, such as jams and jellies, are fine as is. Pieces should be small to prevent tearing the omelet when it’s folded.

Made-to-order: Omelets are best cooked one at a time and served immediately.

For more servings, multiply the recipe as needed, preparing only as many eggs as you will use in a short time. Use 1/2 cup egg mixture per omelet.

Omelet pans are shallow and have sloped sides – designed for ease of moving the omelet mixture during cooking and for sliding the finished omelet out. If you don’t have an omelet pan, it’s best to use a heavy skillet with sloping sides.

For beginners: 1/3 to 1/2 cup filling for a 2-egg omelet can be difficult to manage at first. Try putting only half the filling inside the omelet. Spoon the rest across the top of the omelet after it’s on the plate.