A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.

2 mins
5 mins
10 mins
3 mins
Max Servings:



  • Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.

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  • Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.

  • Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.

  • Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.

  • Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Chef's Note:

Feel free to stuff this with your favorite fillings before folding up, but if you've never had an authentic French omelette before, I highly recommend making one without filling first. You'll be amazed at just how delicious these few ingredients can be when elevated using this method.

Nutrition Facts

393.02 calories; 16.87 g protein; 1.15 g carbohydrates; 36.19 g fat; 552.1 mg cholesterol; 668.06 mg sodium.Full Nutrition

Reviews (26)

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Most helpful positive review

Suzzette Schmit
Learned new technique and made as written. Oh yes will be making this again and again and again...

Most helpful critical review

Cara Schaefer
Another great recipe from Chef John! I actually found that medium high heat on my stove was too much heat and the omelette cooked too quickly next time I will be try cooking on medium heat only. I also added some parsley to my omelette to give it a bit more flavour it turned out wonderfully!
34 Ratings
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  • 4 Rating Star 4
Suzzette Schmit
Learned new technique and made as written. Oh yes will be making this again and again and again...
This is the best omelette I have ever made. I'm still working on the rolling technique. Didn't change anything.
Kristi M Freeman
I thought I knew how to make an omelette but I was wrong. This is more about technique than anything else. Loved it! Awesome
I just finished my plate of wonderful egginess. Yes there is lot of butter in this dish. Yes you need it. No do not cut back on it to make it "healthier." If you want healthy eat a head of lettuce. This is a completely decadent meal that you'd make to treat yourself or your family once in awhile not to be eaten every morning. Watch the video follow Chef John's technique and you can't go wrong. It was my first time making this just now and it turned out looking exactly like the one in the video. It was beautiful fluffy custardy and delicious.
I have to work on technique to perfect it need to not "scramble" too much and remember to turn heat down. Butter makes them good I don't add as much either -just a calorie thing and I use 1/2 egg whites too.
Janelle W
I am never going to eat regular scrambled eggs again! I made this exactly as written the first time and the second time I added salt pepper and shredded swiss cheese right before I folded it together. Both were amazing! I also agree with another comment about how yes there is a lot of butter. Do not omit it or try to cut back on it the butter and the slow cooking is what makes these eggs literally melt in your mouth.
Excellent!! Made as recipe calls.
Alexandria Centric
Turned out better then imagined. This and the Dutch Baby are my husbands favs! So creamy and buttery. Yum!
I made this two days in a row: once as a quick dinner for myself and the next day for my husband s birthday breakfast. I couldn't resist: I filled it with Chef John s amazing "Proper Pesto". Wonderful. I only used two eggs which makes it a little trickier (thinner depending on the size of the pan and prone to tearing) but it still rolled beautifully.