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Omelets ©

June 21, 2012





The minute my father arrived in France, the first thing he would order was an “Omelette aux fines herbes.”

My English Grandmother, was a fantastic cook and I remember my father always saying, ” an omelet

has to be as light as a feather! ” The bar was already raised high, but I had the privilege of watching

a wonderful Frenchman, in his eighties make me an omelet, and really it was the best I ever tasted!

The following Omelet is a combination of all three…… a family Omelet !




For 3 persons



6 eggs

(1-2 eggs per person)

2 tbs cut fresh chives

1/2 tsp salt

freshly ground black pepper

2 tbs cream

25g butter

50g parmesan (optional)



Pre-heat plates in oven. Only start cooking your omelet when everything is ready, table, wine etc and every one is ready to eat it, it can not wait a second!

1. Break eggs into bowl.

2. Add chives which you have cut with scissors, salt pepper and cream and parmesan.

3. Beat with a fork until well blended. Leave to stand for 30 minutes covered if possible, to get a stronger chive flavor.

4. Heat non stick frying pan 28 cm in diameter. The size is important, if you are making a one man omelet then the frying pan can be 20 cm in diameter. As when you make pan cakes, the thinner the omelet, the lighter it will be.

5.Melt the butter in the frying pan and once it starts to bubble, (not brown) pour in your egg mixture. Have your heat on the maximum, this cooks the egg quickly.

6. At this point you can either lift up the edges, by running a wooden spatula under the circumference of the omelet, or as I do, push the egg mixture into the center, just once at four different points of the compass. This gives the omelet a rippled effect and I then tilt the frying pan to allowing the egg mixture to fill the spaces I have made, by pushing the cooked egg into the center. See photos.

7. Once most of the raw egg mixture is cooked, I use two wooden spatula to flip the omelet over to achieve a half semicircle.

8. Serve at once, by cutting into 4 equal portions and serving the omelet straight from the frying pan onto every ones pre-heated plates.

9. The end result should be light, tasty and still a little runny in the center.

N.B. Strictly speaking an Omelet is made individually for each person, this one is a big family one and cut into three.

This is a chive and parmesan omelet, but there are endless combinations, which you can experiment with

by adding, chopped ham, or thinly sliced mushroom,or herbs, ( parsley, thyme chives etc.)or cheese etc.


Fresh free range eggs.

Grow your own chives.

Cut a fresh bunch of chives with scissors.

Eggs , cream, chives salt and pepper and if you like parmesan.

Beat eggs with a fork, to break them up thoroughly. If you have time, leave to stand for 30 minutes for the

flavor of the chives to really come out.

Melt butter in frying pan, until it goes frothy, don’t let it brown.

Pour egg mixture into frying pan.

Second push into the center……..

Third push into the center……..

Fourth push into the center…….

Fifth push into the center…..Tilt frying pan to cook as much of the egg as you can, as quickly as you can.

Remember when you fold it over, it will cook some more, the whole process shouldn’t take more than five

minutes and you don’t want a totally dry omelet, because, by the time it is actually eaten, it goes on cooking.


Now that the omelet looks almost cooked and firm enough to flip over, with still a little runny egg in the center,

use two wooden spatulas and flip over.

Now leave for one more minute to cook, as you can see at the edges, the egg is still very runny…….

Serve on warmed plates, ( most important to warm the plates ) together with a nice green salad with avocado.

Final result! Eat immediately while piping hot !



One Comment leave one →
  1. May 24, 2017 4:16 pm

    Reblogged this on What's Cooking In Jane's Kitchen and commented:

    Just made this for lunch…..Yumeeee!!!!


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