By Devi Poojari
June 30, 2024
Made from eggs cooked quickly in a hot pan with butter, the creamy and fluffy French omelette is typically folded gently and evenly without browning. A staple for breakfast or brunch, eggs cooked this way showcase simplicity, freshness and technique.
3 large eggs Salt and pepper, to taste 1 tablespoon butter 2 tablespoons grated cheese 6-7 pieces diced ham
Crack the eggs in a bowl and season with salt and pepper.
Coat the surface of a warm pan evenly with some butter and pour in the egg mixture.
Once the eggs begin to set at the edges, use a spatula to gently push them toward the centre, tilting the pan to let the uncooked eggs flow to the edges.
Sprinkle the cheese and bits of ham on top, allowing the bottom to set for a couple of minutes.
Once the top is set but slightly runny, fold the omelette in half by sliding the spatula underneath one side of the omelette and flipping it over.
Slide the omelette onto a plate and serve hot, garnished with fresh herbs like some chopped parsley.