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A classic French omelette made with organic eggs and butter, boasting a golden yellow exterior and soft, custardy interior. The omelette is topped with minced chives and served with a side of thinly sliced radishes. |
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Classic French Omelette

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5/5 - 3 Ratings
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Prep Time 5 minutes
Cook Time
Serving Yield 1 serving

Simple, utterly French, and classic for a reason: introducing the French omelette. In keeping with tradition, it has a firm but tender and unbrowned outside that holds the soft, buttery, small curds inside. It takes some technique to nail the texture, but it's worth the endeavor.

By: Family Farm Team


  • 3 large Pete and Gerry’s Organic Eggs
  • 1 1/2 tablespoons butter
  • Salt and freshly ground black pepper
  • 1-2 tablespoons fresh chives or herbs of your choice, finely chopped

Nutritional Information

Servings: 1

Amount Per Serving: Calories 370, Fat Cal. 280, Total Fat 32g (49% DV), Sat. Fat 15g (75% DV), Trans Fat 1g, Cholest. 605mg (202% DV), Sodium 370mg (15% DV),  Total Carb. 1g (0% DV), Fiber 0g (0% DV), Sugars <1g, Protein 19g, Vitamin A (30% DV), Vitamin C (4% DV), Calcium (10% DV), Iron (15% DV), Vitamin D (30% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.



Heat an 8” nonstick pan over medium-low heat (a good non-stick pan is vital to getting a clean finish and good release). Add butter to the pan, and allow it to melt slowly (the butter shouldn’t sizzle, so if it does, turn heat down slightly). When small bubbles form in the melted butter, the pan is ready for eggs.


While the pan is heating, crack eggs into a small bowl and beat vigorously with a fork until completely homogenized. The mixture should run off the fork in a smooth (not clumpy) stream, and be a single color with all the whites fully broken up. Stir in salt and pepper to taste.


When the pan is ready, pour in the eggs and begin stirring constantly (using a fork, moving in circular motions, and making sure to regularly move the mixture all the way to the edges works best). It may take 3-5 minutes of stirring at this stage to start to set the eggs depending on the heat level and pan. Once most of the liquid has turned into small, semi-set curds, stop stirring and allow the bottom of the omelette to set fully (again, keep the heat low enough that there is no sizzling to prevent browning). Make sure pan edges are clean, and tilt pan to distribute any small amounts of liquid egg remaining.


Once mixture is fully cooked on the bottom, gently loosen the edges with a rubber spatula. Fold omelette by either flipping the two flaps into the middle, or rolling gently in 2-3 sections towards one edge of the pan. Invert serving plate over pan and flip pan over while holding plate against it to transfer the omelette to the plate. Finish with fresh chives sprinkled on top and serve immediately.

Farm Team Tips:

To make multiple omelets, you can beat and season all the eggs in one bowl, and then use a generous 1/2 cup of the eggs for each omelet.

If desired, you can add 2-3 tablespoons of grated cheese to the centerline of the omelette when you begin to let the bottom set to allow it to melt before folding.

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