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. 
[tasty-recipe id=”38534″]
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