This French Omelette recipe is a classic Parisian-style omelette that’s easy to make with your choice of fillings! Learn how to make an omelette, the classic French way!
Estimated reading time: 11 minutes
It’s no secret that French food is one of our favourite cuisines. There’s just something so special about the simplicity of French cooking and we just can’t get enough! We’ve shared so many of our favourite French recipes with you already, like this Chocolate Mousse, this Tarte Tatin, and this classic Crepes recipe, and this French Omelette recipe is just as delicious!
On a recent trip to Paris we enjoyed omelettes for dinner at a cafe in Saint Germain de Pres, an area of Paris known for its classic Parisian bistros, and it was a dinner we won’t soon forget! We’ve been making this French omelette recipe on the regular ever since and every time we do, it reminds us of Paris!
There are SO many reasons why a French Omelette is one of our favourite meals – for breakfast, lunch, or dinner! Here are just a few:
- It’s EASY to make: With just a couple simple tips and tricks, you can make a restaurant-quality French omelette – even if you’re a beginner in the kitchen.
- It’s a FAST meal: Omelettes take just a couple minutes to make, so if you’re looking for a meal that’s quick to make, this is it!
- It doesn’t require any special EQUIPMENT: Just a small non-stick frying pan and a silicone spatula is all you’ll need to make a restaurant-quality omelette!
- It’s high in PROTEIN: Eggs are a great source of protein and if you’re looking to add more protein to your breakfast, an omelette is a great choice!
- It reminds us of FRANCE: There’s nothing quite like recreating a delicious food experience from your travels, and this omelette tastes just like the ones we’ve enjoyed in Paris!
A classic French Omelette is a European egg based dish with a smooth, creamy, and custard-like texture. Unlike the American-style omelette, which is typically browned on the outside and folded with a ton of fillings, the French-style omelette is more delicate and minimally cooked, resulting in a softer and more tender consistency. It’s prepared with basic fillings or no fillings at all, and it’s one of the most delicious ways to enjoy eggs, in our opinion! It’s classically French – high-quality ingredients, simple flavours, and just a little bit of technique for the BEST outcome!
If you want to take your omelette game to the next level, follow our pro-tips and tricks for the BEST French Omelette you’ll ever make!
Use eggs that are as fresh as possible for better the texture and flavour. We like using local, free range eggs whenever possible. Choose high-quality (82% fat) unsalted butter to control the salt content and enhance flavour.
Using room temperature eggs instead of eggs cold from the fridge will ensure your omelette stays nice and tender. Simply leave the eggs out of the fridge for 20-30 minutes before cooking, or place them in a cup of warm water (not hot water) for a few minutes before using.
Beat the eggs thoroughly with a fork or a small whisk until the yolks and whites are completely combined. This will give the omelette a uniform texture and colour. Use left to right movements – the goal is just to mix the egg whites and yolks together, not to incorporate air into the mixture.
Use a small nonstick skillet (8-inch or 10-inch) that matches the number of eggs you want to use. If you are making multiple omelettes you should cook them one at a time.
Gently coat the pan with melted butter instead of oil. This will add lots of flavour and help soften the eggs as they cook.
Cook your omelette over medium-low heat to prevent the outside from browning,
When the eggs begin to set, tilt the pan and use the spatula to make sure the entirety of the pan surface is covered. Add your preferred fillings and turn off the heat.
Just as the French do, keep your fillings minimal. Use a small amount of high quality ingredients like sautéed mushrooms, ham, and cheese (Emmental, Gruyere, Cheddar or even goat cheese) and enjoy simple yet elevated flavours.
Here are some common issues you might encounter when making this omelette recipe and how we recommend fixing them:
Make sure you use medium-low heat when cooking your omelettes and you remove them from the heat when the eggs are almost set.
Overcooked omelettes loose their elasticity so it’s important to remove them from the heat at the right time. Another common mistake that might cause the omelette to break when folding it is overfilling. Make sure you add your fillings in a line down the centre, in an even layer.
Make sure you melt the butter in the pan and swirl it all over the surface of the pan before adding the eggs. Use a rubber spatula to clean and release the edges of the omelette from the sides of the pan.
Adding the salt to the eggs before cooking can cause them to become rubbery. We recommend adding a pinch of salt along with the filling, or leaving the salt out altogether if the fillings are salty (like ham or cheese, for example).
Make sure your eggs are fresh and add a touch more salt and fresh cracked black pepper to enhance the flavour. And don’t forget to add your favourite flavourful fillings!
Tilt the pan to distribute the eggs evenly and/or cook slightly longer, but watch carefully to avoid overcooking.
Here’s what you’ll need to have on hand to make this French Omelette recipe (paid links):
- Cutting Board and a large knife
- Grater
- nonstick pan or skillet
- spatula
- mixing bowl
Here’s what you’ll need to make this omelette recipe (paid links):
FOR ONE OMELETTE:
HAM AND CHEESE FILLING:
- 1/4 cup shredded cheese we like to use Emmental but cheddar, mozzarella, Gruyère, Monterey Jack work, too
- 2 slices ham
MUSHROOM FILLING:
- 1 teaspoon olive oil
- 1 cup sliced mushrooms
- 1 small onion diced (about 2-3 tablespoons)
- 1/4 teaspoons salt
- 1/4 teaspoon fresh cracked black pepper
TO SERVE:
- salt
- fresh cracked black pepper
- fresh chives (or your favourite fresh herbs)
- french mustard
- your favourite salad greens
Try one of these delicious variations on this omelette recipe!
- CREAMY – Add Boursin cheese or a mix of cream cheese with your favourite herbs (we like thyme, tarragon, and parsley).
- VEGGIE – Add a mix of sautéed vegetables such as bell peppers, zucchini, and onions.
- TRUFFLE – Smear some truffle butter on the outside of your folded omelette and use mushrooms or cheese as a filling.
- BACON & ONION – Add crispy bacon crumbles and caramelized onions.
- SPINACH – Add slightly sautéed spinach leaves and goat cheese.
- TOMATO & BASIL – Make a bruschetta mix with fresh tomatoes and basil and use it as a filling.
Time needed: 15 minutes
This recipe makes one omelette and has two filling options for you to choose from (the measurements are for one omelette). You can multiply the recipe by the number of servings desired.
- Prepare the fillings.
Clean and slice the mushrooms and finely dice the onion.
Heat up the pan and add the olive oil. Sauté the onions over medium-high heat until fragrant and translucent, then add the mushrooms, salt, and pepper. Cook until the water that comes out from the mushrooms evaporates and the mushrooms begin to caramelize. Remove from the pan and set to the side. Shred the cheese and cut the ham slices into small strips or squares. - Prepare the eggs.
Crack two eggs into a bowl and whisk them well with a fork, using right to left movements until the white and yolk combine. The purpose of the movement is just to mix the eggs, not to incorporate air into the mixture.
- Cook the omelette.
Warm up your pan over medium low heat and add the butter. Once it melts, move the pan in a circular motion so the butter can cover the entire bottom of the pan. When the butter bubbles, pour your eggs to the pan and let them cook over medium low heat.
Mix with a spatula just a little, until the eggs begin to set. Bring all the irregular edges in with the spatula and let the eggs set. Tilt the pan as needed to distribute the eggs evenly over the surface of the pan. Instead of being cooked until browned, French omelettes are cooked just until set, resulting in a creamy, custard-like texture and a light exterior. - Add your filling and fold.
Add a pinch of salt, if desired, sprinkling it over the surface of the eggs. Add your filling of choice and fold in half or thirds. To fold it in half, lift your pan by the handle, tilt it to a 45° angle and use your silicone spatula to fold the top half over the bottom.
To fold it in thirds, keep your pan flat and bring the sides towards the middle with your silicone spatula. - Garnish and serve.
Place your omelette seam side up (if folded in thirds) on a plate, sprinkle some extra salt, fresh ground black pepper, and chives over your omelette and serve with mustard and a small side salad.
What is a French Omelette?
A classic French Omelette is a European egg based breakfast with a smooth, creamy, and custard-like texture.
What’s the difference between a French omelette and an American one?
Unlike the American-style omelette, which is typically browned on the outside and folded with a variety of fillings, the French omelette is more delicate and minimally cooked, resulting in a softer and more tender consistency.
What can I serve with French omelette?
The French serve a small side salad and a dollop of Dijon mustard alongside their omelettes.
How do you fold a French omelette?
An omelette can be folded in thirds or in half.
To fold it in half, lift your pan by the handle, tilt it to a 45° angle and use your silicone spatula to fold the top half over the bottom.
To fold it in thirds, hold your pan flat and bring the sides towards the middle with your silicone spatula.
Both these folds fit any filling of your choice.
Is French omelette healthy?
French omelettes are a protein packed, nutritious breakfast.
We hope you love this delicious French Omelette recipe as much as we do! Let us know in the comments below, what’s your favourite classic breakfast recipe? We’d love to know!
More Breakfast Recipes
- Turkish Eggs
- Easy Make-Ahead Breakfast Casserole
- Banana Pancakes
- Baked Oatmeal
- Banana Peach Smoothie
- Air Fryer Eggs
- Buttermilk Waffles
- Egg Bites
- Blackberry Kale Superfood Smoothie
- Croffles (Croissant Waffles)
- Apple Cinnamon Baked Oatmeal
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French Omelette
Recipe: Equipment
Recipe: Ingredients
Ham and cheese filling:
- 1/4 cup shredded cheese Emmental is our choice but cheddar, mozzarella, Gruyère, and Monterey Jack also work well
- 2 slices cooked ham
Mushroom filling:
- 1 teaspoon olive oil
- 1 cup sliced mushrooms
- 1 small onion diced
- 1/4 teaspoons salt
- 1/4 teaspoon fresh cracked black pepper
To serve:
- salt
- fresh cracked black pepper
- chives
- french mustard
- your favourite salad greens
Recipe: Instructions
For the mushroom filling:
- Clean and slice the mushrooms and finely dice the onion.
- Heat up the pan and add the olive oil. Sauté the onions until fragrant and translucent, then add the mushrooms, salt, and pepper. Cook until the water that comes out from the mushrooms evaporates and the mushrooms begin to caramelize. Remove from the pan and set to the side.
For the ham and cheese filling:
- Shred the cheese and cut the ham slices into small strips or squares.
For the omelette:
- In a bowl, crack two eggs and whisk them well with a fork, using right to left movements until they becomes homogenous. The purpose of the movement is just combining the yolks and the whites, not incorporating air in the mixture.
- Warm up the pan over medium low heat and add the butter. Once it melts, move the pan in a circular motion so the butter can cover it all over.
- When the butter bubbles, add your eggs to the pan and let cook over medium low heat. Mix with a spatula slightly, just until the eggs begin to set. Bring all the irregular edges in and let the eggs set. Instead of being cooked until browned, French omelettes are cooked just until set, resulting in a creamy, custard-like texture and a light exterior.
- Add a pinch of salt on top of the eggs as well as your filling of choice and fold the omelette in half or thirds.
- Sprinkle some extra salt, fresh ground black pepper, and chopped chives over the omelette and serve with mustard and a small side salad.
Recipe: Notes
Storage instructions
The French omelette is best served fresh but keeps well in an airtight container in the fridge for up to three days.Additional Instructions
This recipe makes one omelette and has two filling options for you to choose from (the measurements are for one omelette). You can multiply the recipe by the amount of servings desired. It’s best to cook one omelette at a time but you can prep multiple servings of the fillings together.Nutritional Information Note
The nutritional information provided is an estimate for the omelette with the mushroom filling. Adding ham and cheese will increase the calories by approximately 100.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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