Name: Classic French omelette
Prep time: 7 min
Cook time: 5 min
Total time: 12 min
Yield: 4 servings
Cuisine: France
Ingredients: 3 eggs; 20 g butter; 1 pinch salt; Pepper

Eggs set in butter, soft inside. A quick bistro-style breakfast.

Ingredients

How many are you cooking for?

Original recipe for 4 servings

3 eggs
20 g butter
1 pinch salt
Pepper

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Mix

Beat 3 eggs with salt and pepper until yolk and white are combined, without whisking in air. The mixture should be smooth and slightly fluid.
Step 2 Pan

Melt butter in a 20 cm non-stick pan over medium-low heat. When it foams without browning, pour in the eggs.
Step 3 Pan

With a silicone spatula, gently push the edges toward the centre while tilting the pan so runny egg fills the gaps. When the centre is almost set but still glossy, fold in half and slide onto a plate. Serve warm.

Storage

Best eaten the same day. Leftovers keep refrigerated up to 24 hours.

Chef tips

Low heat is the secret: creamy inside, never rubbery.
Do not let the butter brown or the eggs will taste bitter.
A pinch of fine herbs (dill, chives) at the end lifts the dish.

Allergens

Dairy
Egg

Diet

🥬 Vegetarian

Variations

Substitutions for a vegan version

Instead of: 3 eggs

Use: per egg: 50 g mashed firm tofu + 1 tbsp aquafaba (or 1 tbsp chia seeds soaked in 3 tbsp water)

Why: Egg binds, leavens or sets depending on the step; you need plant protein and liquid to mimic that role.

Tip: In doughs, blend tofu until creamy. For coating, use foamed aquafaba. In omelettes, add turmeric for colour.
Instead of: 20 g butter

Use: same amount of extra virgin olive oil or plant-based margarine

Why: Butter provides fat and dairy flavour; oil or vegan margarine cover the fat without animal products.

Tip: In baking use cold margarine cubes. In pans, olive oil over medium heat—do not burn.

Other variations

Add fresh fruit or nuts.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Beat 3 eggs with salt and pepper until yolk and white are combined, without whisking in air. The mixture should be smooth and slightly fluid.
2 Melt butter in a 20 cm non-stick pan over medium-low heat. When it foams without browning, pour in the eggs.
3 With a silicone spatula, gently push the edges toward the centre while tilting the pan so runny egg fills the gaps. When the centre is almost set but still glossy, fold in half and slide onto a plate. Serve warm.