French Omelette
A Classic French Omelette for breakfast will only take a few moments to quickly whip up. I prefer to cook mine on a lower heat than traditional recipes, to allow the egg to fully cook through. I like to serve with buttered mushrooms, crème fraîche and chives. This is an omelette for 1 to 2 people, I usually share mine with both my kids so I can have mushrooms too!
Servings: 1
Calories: 332kcal
Equipment
- 1 small non-stick fry pan
- 1 fork
Ingredients
- 3-4 eggs
- 1 large pinch salt
- 1 large pinch cracked black pepper
- 20 g salted butter
To Serve
- buttered mushrooms
- crème fraîche
- fresh chives chopped
Instructions
- Add eggs, salt and pepper to mixer bowl. Whisk for 40 sec/speed 3/MC on.
- Heat a small pan to low heat and melt butter until it starts to foam but not brown.
- Pour egg mixture in, and with a fork immediately start stirring the eggs to break them up, ensuring you scrape the bottom and sides as well. NOTE: I can use metal utensils in my Hexclad pan and not worry about scratching. Use the back of the fork with the tines pointing upwards to avoid scratching your pan or you can also use a wooden fork or small silicone to scramble the eggs.
- As soon as the eggs are very softly scrambled, spread them evenly over the base and press down with your fork.
- Tilt the pan on its side up by its handle, and, using a spatula, gently roll omelette over twice.
- Slide it on to your plate. I like to serve with buttered mushrooms, crème fraiche and chives.
Notes
Dairy Free: Replace butter with ghee or dairy free butter with a pinch of salt.
Egg Free: Skip the omelette and have buttered mushrooms ;)
Nutrition
Calories: 332kcal | Carbohydrates: 1g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 534mg | Sodium: 355mg | Potassium: 188mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 1213IU | Calcium: 79mg | Iron: 2mg
