Equipment
Ingredients
Omelet Base
- 3 eggs, room temperature
- 15 g unsalted butter, cubed
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Filling and Garnish
- 60 g mixed roasted vegetables, diced and warmed
- 20 g gruyere cheese, grated
- 3 g fresh chives, finely minced
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl. Add the fine sea salt and black pepper, then whisk vigorously until completely homogenous and no streaks of egg white remain.
Place the 8-inch non-stick skillet over medium-low heat. Add the unsalted butter and let it melt until it foams, but do not let it brown. The pan should be around 160 degrees Celsius or 320 degrees Fahrenheit.
Pour the beaten eggs into the skillet. Immediately begin stirring continuously with a silicone spatula while simultaneously shaking the pan back and forth. Stop stirring when the eggs form small curds but the top is still quite wet and creamy.
Turn the heat to the lowest setting. Spoon the warmed pre-roasted vegetables and grated gruyere cheese in a horizontal line down the center of the omelet. Gently loosen the edges of the omelet with the spatula and fold one side over the filling toward the center.
Hold a warmed plate in one hand and tilt the skillet over it. Roll the omelet onto the plate so the seam faces down. Shape it gently with a clean kitchen towel if necessary to form a neat cylinder. Garnish with finely minced chives and serve immediately.
Chef's Notes
- For the creamiest texture, use room temperature eggs. They emulsify better when beaten and cook more evenly once in the pan.
- Always warm your pre-roasted vegetables before adding them to the omelet. Cold vegetables will drop the temperature of the delicate egg and ruin the eating experience.
- A true French omelet relies heavily on carryover cooking. Removing it from the heat while it still looks slightly underdone is the secret to a perfect, baveuse interior.
Storage
Refrigerator: 2 hours — Best consumed immediately. Refrigeration will severely degrade the delicate texture.
