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
The simple utensils needed for omelets are essential to any well-stocked kitchen:
• 8-inch nonstick skillet
• silicone spatula
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