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This French-style omelet is pure luxury to eat. Slicked with butter with a soft, custardy interior and melty Boursin cheese, this is not for the faint of heart. I survived off of this omelet for 2-3 lunches per week last winter. 
Several words of warning: you will 100% not get this right the first 1, 2, maybe even 3 times you make it. It takes practice and a little skill to pull off. I watch this video nearly every time before I make the omelet just to boost my confidence and remind myself of the technique. But don’t give up! It’s worth it once you achieve it, and the knowledge will stay with you so you can whip up a beautiful omelet anytime you want. A classic French-style omelet has a smooth exterior with no color on it from cooking, leaving the golden egg color to shine through. The interior should be soft and custardy, with small curds that look like (undercooked) scrambled eggs. It may sound unappetizing to some, but it’s a dream to eat! Plus it’s a rolled omelet, which is a little more complicated than the average folded omelet.
Use high-quality eggs and butter, like a French cultured style. Don’t skimp on the butter! Invest in some good flaky sea salt. Go to the trouble of finding Boursin pepper cheese because it really melds all the flavors together-although the other flavors of Boursin will be delicious as well if you can’t find it or want to go rogue. 
Petite Trois French-Style Omelet
- Yield: 1 omelet
Ingredients
- 2 large eggs
- 2 tablespoons high-quality butter, plus more for serving, at room temperature
- Kosher salt and freshly ground black pepper
- 1 ounce Boursin pepper cheese
- 1 tablespoon chopped fresh chives
- Flaky sea salt, such as Fleur de Sel or Maldon
Instructions
- In a medium mixing bowl, thoroughly whisk the eggs until completely homogenous (no white streaks present). Take care not to whip the eggs by incorporating too much air. Season with salt and pepper.
- Heat a 8-inch nonstick skillet over medium heat. Add 1 tablespoon of butter; once melted, add the eggs. With a rubber spatula, stir the eggs very quickly and constantly to form very small curds, ensuring you scrape down the sides of the skillet occasionally. As soon as the eggs begin to set, but still look very moist, spread them into a circle around the bottom of the skillet. Cook until the bottom of the eggs are just set into an omelet, but the top is very creamy. Do not allow the omelet to color at all, reducing the temperature if necessary. Spoon dollops of the Boursin cheese across the middle of the eggs and let sit for 1 minute off the heat. Place another tablespoon of butter along one edge of the omelet, sliding it around and underneath the edge. Begin rolling the omelet on top of itself, using the butter to help you easily release the omelet. Turn it out onto a plate so the seam side faces down. Spread a little more butter across the top and sprinkle with flaky sea salt and fresh chives.
Notes
Inspiration: Ludo Lefebvre’s Omelet on bonappetit.com
- Category: Eggs, Breakfast, French
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