Classic French Omelette

Ingredients

• 🥚Large Eggs, room temperature preferred3
• 🧈Unsalted Butter, divided into 1 tbsp and ½ tbsp1½ tbsp
• 🧀Brie, rind removed, sliced into thin strips2 oz
• 🌿Chives, finely minced1 tbsp
• 🧂Kosher Salt¼ tsp
• 🧂White Pepper, finely ground0.1 tsp

Contains Dairy, Eggs, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Beat the eggs

   Crack 3 Large Eggs into a small mixing bowl. Add ¼ tsp (1.5g) Kosher Salt and ⅛ tsp (0.5g) White Pepper. Whisk vigorously with a fork or whisk for at least 60 seconds until the mixture is completely uniform with no visible streaks of egg white.

   2 min
2. 2

   Prepare fillings

   Finely mince 1 tbsp (3g) Chives. Remove the rind from 1.5 oz (42g) Brie and slice the cheese into thin strips about 2 inches long.

   3 min
3. 3

   Melt the butter

   Place an 8-inch non-stick skillet over medium-low heat. Add 1 tbsp (14g) Unsalted Butter and swirl the pan as it melts to coat the bottom and sides completely.

   1 min
4. 4

   Form the curds

   Pour the beaten Large Eggs into the skillet. Immediately begin stirring the eggs rapidly in a circular motion with a silicone spatula while shaking the pan back and forth. Continue this for about 90 seconds until small, creamy curds form and the mixture looks like very wet scrambled eggs.

   2 min
5. 5

   Fill and fold

   Stop stirring and use the spatula to smooth the eggs into an even layer across the pan. Place the 1.5 oz (42g) Brie strips in a line across the center. Let the omelette sit undisturbed for 30 seconds to set the bottom. Tilt the pan and use the spatula to fold the top third of the omelette over the cheese.

   1 min
6. 6

   Plate and glaze

   Invert the omelette onto a plate so it lands seam-side down in a neat almond shape. Rub the remaining ½ tbsp (7g) Unsalted Butter over the hot surface to create a glossy sheen. Garnish with the minced 1 tbsp (3g) Chives and serve immediately.

   1 min

Nutrition per serving