Serves : 1 serving
Preparation Time : 3 minutes
Cooking Time : 5 minutes
- 3 large eggs
- pinch of sea salt
- 1 tsp of milk
- 1 tbsp of unsalted butter
- 1 tsp of chopped chives
Chop some chives.
Crack 3 large eggs into a big bowl and add a pinch of sea salt and 1 tea spoon of full fat milk.
Then whisk the eggs until they are completely combined, so you will have a unify colour and texture.
Heat up a non-stick pan and add 1 tbsp of unsalted butter.
Once the butter is melted, turn down to low heat and pour the egg mixture in.
Keep stirring the eggs with a spatula.
When the egg is half-cooked, spread it around the pan with a spatula.
When the base of the omelette is set and the surface is still wet, turn off the heat.
Use a spatula to roll up the omelette.
You could tile the pan to make it easier to fold.
Add a small knob of butter in the pan as lubrication to slide the omelette into a plate.
The opening side of the omelette should facing down in the plate.
Get another small piece of butter to glaze the omelette again.
Then sprinkle some chopped chives on top of the omelette.
I like to serve French Omelette with a simple salad. I season the salad with extra virgin olive oil, fresh lemon juice, salt and ground black pepper.
French omelette is smooth, delicate and buttery. I like to use Japanese eggs because the flavour is rich and the colour is bright. I hope you would enjoy this simple and elegant breakfast! 😛
- Milk is optional.
- Use a non-stick pan.
- Pour the egg in when the butter is melted but NOT bubbling.
- Keep the temperature low and take your time, so the egg would be really smooth and delicate.
- Use a small knob of butter as lubrication to slide the omelette into the plate.
- A simple salad goes really well with this omelette.