The “Perfect” Thin-style French Omelet

Inspired by Chris Rich


  • 1-2 large eggs per omelet, depending on the size of your pan (Use a small pan, 8 inches for 1 egg not larger than 10 inches for 2 eggs)
  • unsalted butter
  • sea salt, flake sale or kosher salt and a little fresh-ground pepper
  • “Fillings” Chris does his without - very traditional.  If you must, use a little soft-cheese like feta or a dusting of grated gruyere or parmesan,  some herbs  all fillings must be delicately chopped or minced and pre-cooked or they must things that will cook rapidly at low heat

Makes 1 Omelet
Time: 6-8 minutes

1) preheat a nonstick pan on medium low

2) in a medium bowl, beat the egg(s) gently with a fork until they form a thoroughly-blended mix that pours back into the bowl in a thin stream when you lift a “forkful” of it

3) add a small pat of butter to the warm pan and swirl just enough butter to lightly coat the pan (if the butter “foams” when you put it in, the pan is too hot), pour off any excess

4) add the egg to the pan, gently swirl the egg to evenly cover the whole bottom of the pan and then keep gently swirling until the egg starts to evenly cook

5) as the omelet begins to solidify ("set-up”), use a silicone spatula to gently pull a little of the edge of the omelet back toward the middle of the pan (this prevents the edge from browning) and then tip or “swirl” a bit of the remaining uncooked egg into the “open” area on the pan. Continue this, pulling at the edge of the omelet, working around the pan in a circle to clear and refill a little new section until most of the loose/uncooked egg has been spread around.

6) When there’s no more loose egg but the top surface of the omelet is still glossy, remove it from the heat and let it “rest” for one minute to finish cooking. If you’re going to add any fillings, do it as soon as you take it off the heat.. Chris likes no fillings. Maybe chives. Add any fillings in a stripe about 2 to 3 inches wide down the center of your omelet/pan. Lightly season with pepper and just a touch of salt.

7) French omelets are folded in thirds (see the picture) — with the help of a nonstick-safe spatula, fold one edge of the omelet across the middle (mostly cover any fillings if you’ve added any), then fold the other edge across almost all the way to the edge of the first fold.

Get your plate ready. Tip the pan up and “pour” the omelet onto the plate, top with some flake salt and a few chopped chives if you wish, and…. Voila.

A buttery/French option: add a little pat of butter to the newly-exposed pan after you’ve made your first fold, this will add a glossy shine to the surface, make the omelet slide out a little easier and taste delicious.

If it doesn’t come out “perfect”… it’s still going to taste like it is!