French Omelette


for 1 serving

  • 3 eggs
  • salt, to taste
  • 1 tablespoon butter, unsalted
  • fresh chive, to serve


  1. Beat the eggs with the salt until the whites and the yolks are completely combined, with no spots of egg white remaining.
  2. Over medium-low heat, melt the butter in a skillet, then pour in the eggs.
  3. Using a rubber spatula, constantly scrape the bottom of the pan while shaking the pan in a circular motion to ensure that the eggs cook slowly, forming only small curds, about 1-2 minutes.
  4. Once you start to see the bottom of the pan for more than a second after scraping, push the eggs into a round circular shape. Cook until the edges solidify, then tilt the pan and carefully roll the omelette on itself.
  5. Invert onto a plate, then sprinkle with chives.
  6. Serve immediately.
  7. Enjoy!