French Omelette
Classic French omelette made with eggs, butter, and cheese, folded softly with fresh herbs for a light and silky texture.
Pasos
- 1
Prepare all ingredients and have them ready before cooking.
- 2
Warm a 20 cm non-stick frying pan over medium heat and melt two knobs of butter until bubbling but not browned.
- 3
Beat the eggs in a bowl with a fork, then season with Parmesan, salt, and pepper.
- 4
Pour the egg mixture into the pan and let it bubble for a moment, then gently pull the edges toward the center with a fork to form folds.
- 5
Continue cooking, stirring lightly to combine uncooked and cooked egg, until partly set with some barely-wet parts remaining.
- 6
Shake the pan gently to settle the folds, then fold the omelette over itself and slide onto a plate. For a neater finish, cover with kitchen paper and plump lightly.
- 7
Brush with the remaining butter to glaze and serve immediately.
