French · Free recipe
Folded Herb Omelette
Three eggs, a knob of butter, and a fistful of soft herbs become a pale, tender French-style omelette in about ninety seconds. Constant shaking and stirring create small, creamy curds, and a gentle roll leaves the inside barely set.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 8 min
- Serves
- 1
- Level
- Medium
Method
-
Beat the eggs with a pinch of salt and white pepper using a fork for a full 30 seconds, until completely uniform with no strings of white, then stir in most of the herbs.
-
Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat until it foams but has not browned.
-
Pour in the eggs and immediately stir with a silicone spatula while shaking the pan back and forth, for 20 to 30 seconds, until small soft curds form and the eggs look like loose, wet scrambled eggs.
-
Stop stirring, smooth the top into an even layer, and let it sit for 10 to 15 seconds until the bottom just sets. Scatter the Gruyere over the center if using.
-
Tilt the pan away from you and use the spatula to roll the omelette over itself toward the far edge, then turn it seam-side down onto a warm plate.
-
Rub the top with the remaining teaspoon of butter so it gleams and sprinkle with the rest of the herbs.
Zest note from the test kitchen
Pull the pan off the heat the moment the curds form; a classic French omelette should have no brown color at all, and residual heat will finish the center as you roll it.
