A French Omelette
Friday October 5, 2018

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Breakfast, as was shared in episode #3, is one of my favorite meals of the day, and it becomes even sweeter when a French dish is a part of the meal.

The classic French omlette is simple and asks only to be seasoned with the traditional French fine herbs (which are discussed in this episode as well). With only four ingredients (eggs, butter, fine French herbs and a bit of salt and pepper to bring forth the fullest flavor), a French omelette can be enjoyed any day of the week.

Enjoy this week’s episode and discover how in fewer than 15 minutes you too can have a taste of France to start your day. As well, I share a few images and videos from my excursions in Paris this summer especially two wonderful kitchen shops in Montmartre. Be sure to have a look. 

Links from the Episode:

During the summer of 2019, I had the opportunity to demo how to make a French Omelette on Portland’s Afternoon Live program. This time, I decided to share how to enjoy this same recipe for lunch or dinner, instead of breakfast.

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French Omelette

Simply LuxuriousSimply Luxurious
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving


  • 2 large or extra large eggs fresh
  • coarse sea salt
  • freshly ground black pepper
  • 1 Tbsp chives - finely chopped
  • 1 Tbsp tarragon - finely chopped
  • 1 Tbsp flat-leaf parsley
  • 2 Tbsp unsalted butter the best quality you can afford - a high butterfat count


  • Place a castiron or non-skillet skillet on the stove at low-medium heat (3 out of 10).
  • While the pan is heating up, whisk the eggs in a liquid measuring cup. Whisk until they are a solid yellow color and a steady stream of yellow runs from the whisk when held above the measuring cup.
  • Chop the fine French herbs of your choice (chives, tarragon, parsely, chervil). Set aside.
  • Place 1 1/2 tablespoons of butter into the warm skillet. Let it melt, but not brown.
  • Pour the whisked eggs into the skillet (10" skillet). Add salt and pepper. With a spatula, gently move the egg around to create a circular shape. Keep gently stirring (do not reach the skillet bottom, but lightly, on the top of the egg, move the uncooked egg around.
  • Add a smidge more of salt and pepper to the egg.
  • Stirring gently, test the edges of the omelette to see if they are capable of being lifted easily from the pan.
  • When most of the omelette is cooked (try not to brown the omelette), but a small bit of the egg is uncooked, begin to gently roll the egg on top of itself (about 1 1/2" - 2 inches at a time. Roll until all of the open-faced part of the omelette is rolled up.
  • Rub the remaining butter on top of the omelette to add a subtle shine and enable the herbs to adhere to the omelette.
  • Gently move the omelette to a plate, sprinkle with the herbs and serve with a croissant, freshly squeezed orange juice and/or tea.
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26 thoughts on “A French Omelette

  1. Good morning from South Africa dear Shannon!☀️
    I enjoyed this short and very yummy cooking video
    Presenting so simply amps up the elegance volume, even the choice of the wine glass for the orange juice, voilà!
    Thanks for the great tip on cast iron, now I can tread my own with a little TLC?
    Your French memories you shared are simply precious, I can never get enough of those??☀️?
    A les trois, bon week-end et toujours merci beaucoup ??

  2. Thank you for this episode! I love omlettes, but always fearful to make them when the saw chefs flip the eggs in the air! I envisioned eggs all over my stove as i missed catching them back in the pan. This is a beautiful presentation. Ill try it Sunday morning and do the “roll”.

    1. I completely understand and can relate to the fear of the flip. ? Yes, rolling simplies and ensure the many delicious layers which adds to the texture. I do hope you enjoy Janice, and thank you for stopping by. 🙂 Have a wonderful weekend.

  3. watched this early sat morn before I started functioning and realized I too could make this scrumptious breakfast, as I had everything I needed, thanks to your recommendations. It was soooooo good. I even had montagne bleu tea that your suggestion awhile back. lol…

    1. Sue, Thank you for “joining me”☺️ for breakfast this morning! It really is quite a simple breakfast and isn’t Montagne Bleue splendid! My favorite daily black tea. Have a beautiful day and thank you for stopping by this morning. ?

  4. I am planning your omelette with fines herbes for my supper tonight. E. Dilhillerin is my favorite treat in Paris, but I had to work myself up to using a 10 inch chef’s knife. Now I just love it. Should I try the 23 inch? I would feel so brave.

    1. It is an amazing store, and not because of size, but because of its selection, service and history. With A. Simon and E. Dehillerin within one large block of each other, it fells like a cook’s haven. Regarding the knife, why try a 20” before a full 23”? That’s what I began with, used for years and still use in rotation with my 23”. Whatever works well for you and is sharpened. In next week’s episode (#6), I will talk about knives, how to use them, etc. Thank you for tuning in!

  5. Your omelette looks wonderful, but as you may know most French people do not eat eggs for breakfast. 🙂 Would make a great lunch or dinner though.

  6. I’m really enjoying your kitchen v-blogs. The simple delicious omelette has become my routine breakfast. I concur about adding milk or cream (which I used to do). However, ever since watching one of Julia’s omelette episodes, I’ve been adding a few drops of water. If I recall correctly, the water may help make the omelette fluffy. Have you heard this? In addition to the herbs and butter, I do add a few additional ingredients to my omelette. Freshly grated nutmeg and a grated dusting of parma reggiano cheese. I realize this is no longer a classic french omelette, but it is tasty and very satisfying! Bon appetite!

    Today I plan to try your single serve Apple Tarte Tatin recipe. Thank you for all your inspiration!

    1. Sabine, Thank you for your comment. I haven’t heard about the addition of a few drops of water. Certainly something I am now curious about. 🙂 The omelette you have made sounds tailored to your tastes which is exactly what each of needs to do. Thank you for the inspiration. 🙂

  7. Hi Shannon,

    You are an absolute delight and such an inspiration thank you so much for sharing the perfect omelette with us.

    I am so disappointed I did not go to those cooking stores when I was in Paris this summer, on my next trip I am going to source more food experiences.

    It is Thanksgiving in Canada this weekend which is early but I am definitely going to make an omelette ?. Have a great weekend.

  8. I need to invest in a good butter! Do you still use the butter keeper? I’m worried about food safety and still need some education on storage and time safely at room temp 🙂

  9. Dear Shannon – thank you so much for another wonderful episode; I am hooked!
    I had forgotten how much I love a simple omelette such as this; thank you for the reminder. As a student in France, I had these quite often for lunch or supper with a simple salad and slice of baguette. Seeing the scenes of Paris took me right back and brought tears to my eyes. Thank you for your beautiful series! Keep me coming! ?

    1. Oh my goodness Adrienne, thank you for sharing your memories. I can only imagine how wonderful your time was. You shared a great point, omelettes for other times of the day are a great idea as well. Thank you very much. ?

  10. Lovely episode Shannon – may I gently say that the herb chervil is pronounced SHER-vil not SHEV-ril !

    Can’t wait to make myself an omelette now!

  11. This looks so delicious, and you made it look easy. Getting the pan at the right temp is the key. Thank so much Shannon!

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