Learn how to make the perfect omelette!
This easy French style omelette comes together in as little as 10 minutes. It is very filling, too, so a healthy dinner on a busy weeknight is not only possible, it is guaranteed.
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Of course, having a hot breakfast on a busy week morning is not out of the question, either. Yes – you can have yourself a proper egg breakfast before you head out the door – and this even can apply to Mondays!
This easy omelette can be served just as it is, or add shrimp or chicken, and top with grated parmesan cheese. Pretty much anything that pairs well with Alfredo will work with this easy omelette recipe… so don’t hold back!
What Makes a French-Style Omelette ‘French’?
It’s in the technique.
This omelette is flavored with Alfredo sauce, which has it origins in Italy (the chef who is credited with the recipe was Alfredo di Lelio from Rome, late 1800’s). So technically, this can be an Italian omelette, especially if you want to throw in a little prosciutto (I’d fry it and break it into smaller chunks then toss it in when flipping the omelette into a roll.)
Back to the technique.
A French omelette is simply made with eggs and butter. A French-style omelette is folded stirred and in such a way that the result is soft and tender. I added parsley and Alfredo sauce to mine, but you can fold chicken or shrimp into yours for a complete meal.
How to Make a French-Style Omelette:
First and foremost, whisk those raw eggs so that they are perfectly smooth. They should only be one color. You shouldn’t see any separation of the whites and yolks.
I prefer making French omelettes in an electric skillet because the temperature is much easier to control. You’ll want to begin with a lower heat. I set mine at 275 degrees F. Pour the egg mixture in and after a minute, pick up the skillet and gently swirl it. This will cause the eggs to spread out nice and thin as they slowly cook. Stir the eggs with a small whisk or fork as they cook. This will help the eggs to cook evenly, preventing curds (lumps) from forming.
Now for the fun part!
I use a very wide spatula for this, and I keep a smaller one on hand in case I have to hold the omelette in place. (Sometimes it wants to slip across the non-stick surface when I fold it.) Starting on one side, fold the omelette gently over onto itself, like this:
Keep folding the omelette over until you have a roll. If you are adding meat, now would be the time to do it. You should have about 4 folds total, with any meat you’ve added folded inside the roll.
If you use only butter and egg, you’re omelette should look smooth and yellow. Mine is speckled because I added parsley and the cheese in the Alfredo browns a little bit as it cooks.
That’s pretty much it!
French Style Omelette Alfredo
- Electric Skillet
- 3 eggs
- 3 tablespoons good quality Alfredo sauce
- ½ tablespoon minced fresh parsley
- ¼ teaspoon garlic powder
- salt and pepper to taste
- 1 tablespoon canola oil
- Add the eggs, Alfredo sauce, parsley, garlic powder, salt and pepper to a small bowl and vigorously whisk together with a fork until well combined and the color pales slightly.
- Heat the canola oil in an electric skillet to 275 degrees F. Pour the egg mixture into the skillet. After about a minute, swirl the skillet around to cause the uncooked eggs to spread over the cooked edges, forming a wide and thin circle. Allow to cook for another 2 to 3 minutes until the edges are pale and cooked but the middle is still somewhat raw.
- Using a wide spatula, carefully fold one side of the omelette over into the middle. Keep folding, using the spatula to gently guide the omelette into a roll. You should have folded it over 3 to 4 times.
- Allow to cook for another minute until the middle is cooked through, then transfer the omelette to a plate. Garnish with freshly ground black pepper and chopped fresh parsley leaves.