optional add-in items, bacon, ham, sauteed vegetables, etc.
Instructions
Crack 2-3 eggs into a clean bowl. Sprinkle with salt and pepper. Whisk until combined.
Heat an 8-10" omelette pan over very high heat.
When hot, add 1 tablespoon of butter to your pan. Swirl it around to coat the entire pan.
When butter is at a foamy stage, pour eggs into pan. Allow the eggs to set for a few seconds. (*If adding fillings, do so now) The egg mixture should be sizzling and bubbling. Begin shaking your pan - away from you and back. Do not stop. Your eggs will cook quick. Continue this method, tilt and shake to force your egg to roll onto itself. If this doesn't happen, simply use a rubber spatula to fold the omelette into place.
Tilt pan and gently slide omelette onto a plate. Top off with butter (as Julia would do!), cheese, bacon or fresh herbs. Enjoy... or bon appetit! ;)
Notes
Yields 1 omeletteRecipe source:Â Mastering the Art of French Cooking by Julia Child
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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