Classic Omelette

A timeless French omelette made with eggs, butter, and optional fresh herbs. Perfect for a quick and delicious breakfast.

Cook time: 10 minutes

Servings: 1

Ingredients

• 3 large eggs
• 1 tablespoon water
• 0 fine sea salt to taste
• 0 black pepper to taste
• 2 teaspoons fresh herbs minced
• 1 tablespoon unsalted butter
• 0 egg mixture

Instructions

1. Crack 3 large eggs into a medium bowl. Add 1 tablespoon of water, a large pinch of fine sea salt, and freshly ground black pepper to taste. Whisk with a fork until the egg whites are incorporated into the yolks. If using, mix in 1 to 2 teaspoons of minced fresh herbs like parsley, tarragon, or chives.
2. Place an 8- to 9-inch skillet (preferably nonstick or seasoned carbon steel) over high heat. Add 1 tablespoon of unsalted butter and let it melt until the bubbling subsides.
3. Pour the egg mixture into the skillet and reduce heat to medium. Using the back of a fork or a heatproof rubber spatula, whisk the eggs around the skillet until the bottom begins to set. This should take only a few seconds. Add any fillings if desired.
4. Tilt the skillet and either bang or flip the egg over itself. Use a fork or spatula if necessary to complete folding the omelette in half or thirds.
5. Angle the skillet and a serving plate together, and flip the omelette onto the plate. Serve immediately.