My Recipe Box

The Classic Omelet

A breakfast standard every cook should be able to prepare.

by Allison Ehri Kreitler

fromFine Cooking
Issue 100

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
Cook until just set around the edge. Scramble gently. Turn off the heat as soon as the bottom has set. Sprinkle the cheese down the middle. Fold one-third of the omelet toward the center. Fold again and flip onto a plate.
Tool box

The simple utensils needed for omelets are essential to any well-stocked kitchen:

• 8-inch nonstick skillet
• silicone spatula

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

Photos: Scott Phillips


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