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Ellen Feldman's French Omelette

A classic French Omelette recipe from author Ellen Feldman inspired by her novel PARIS NEVER LEAVES YOU
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast
Cuisine French
Servings 1


  • 3 fresh eggs
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cold water
  • 2 1/2 tablespoons unsalted butter, divided
  • Fresh herbs, for garnish


  • Combine eggs, salt, and water in a mixing bowl. Whisk for 1 or 2 minutes, until whites are completely blended.
  • Heat 1 1/2 tablespoons butter in a 9- inch nonstick skillet over medium-high heat. Once the butter has melted and before it starts to sizzle, pour in the eggs.¬†Using a rubber spatula, lift and scramble the eggs, scraping the edges and bottom of the pan while shaking it in a circular motion so the eggs cook slowly and evenly.
  • Reduce heat to low and smooth the eggs to create an even thickness with a surface that is wet but not runny.¬†
  • Remove the pan from heat and use the spatula to begin rolling the omelet, starting at the handle side of the pan. Roll about 3 times until the omelet is 2 inches from the opposite side of the pan. Fold the last flap of egg over the top of the cylinder, leaving the seam side up. Add 1/2 tablespoon buter to pan, melting it under the omelette.
  • Slide the omelette to the edge of the pan and flip onto a plate with the seam side down. Brush the outside with a bit more butter. Garnish with herbs and serve.


Adapted from Allrecipes.com, Chef's John's French Omelette.
Keyword French Omelette