The Classic Omelet

A classic French omelet  is pale on the outside (no browning at all) and creamy—ever so slightly undercooked inside. Although it’s a simple egg dish, you do have to pay attention to a few key steps to get it just right. With our basic recipe and step-by-step photos, you’ll be on your way to delicious results in no time.

Step by step to the perfect omelet

Filling options:

While cheese is traditional, you can fill an omelet with just about anything. Substitute any of these combos for the Gruyère in the basic recipe (aim for about 1/4 cup filling per omelet).

• Crumbled goat cheese, sautéed shallots, and chopped fresh thyme
• Grated Emmenthal, sautéed mushrooms, and sautéed spinach
• Caramelized onions, cooked bacon, and chopped fresh marjoram
• Grated aged Gouda and lightly cooked asparagus thinly sliced on the diagonal