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how to make a french omelette | kelly’s kitchen

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  1. DIANE McLean says:

    Great job, Kelly! Looking forward to your next “lesson”.

  2. Judith gillcrist says:

    Bon Jour Kelli..How great to be able to look forward to your Sat morning 📫. Your Omelette recipe with the addition of the Boursin is a great idea. Stay heathy!🗼🗼🗼🗼🗼

  3. Paula says:

    Thanks Kelly. This I’m going to try. Looks delicious. I’m always looking forward something different especially during these times. Thank you again.

    • Thank you, Paula. All this time at home is the perfect time to practice a new recipe. I look forward to sharing a lot of new ideas with you! xo Kelly

  4. Susam says:

    Kelly I love cooking and will look forward to your next post! Stay well!

  5. Jody says:

    What a great idea for a column! Thank you very much for this simple yet elegant recipe. I will certainly try it very soon!

  6. Nelda M Pattillo says:

    The recipe looks really delicious and simple. My husband and I really enjoy omelets, so this will be a favorite. Good luck in this new adventure!

  7. Kim says:

    Thank you Kelly! I have loved Beth’s tips and fashion forever and I’m looking forward to your additions!! As a goat cheese lover I have to note that the Boursin is not goat cheese but made with cows milk. Enjoy your day!!!!

    • Well, my goodness, Kim, you are right! I have always thought it was a goat’s cheese because of its texture and tangy flavor. Learning something new everyday!

    • Sylvia Espinoza says:

      So pleased with this idea! I adore the omellete-making scene in The One-Hundred Foot Journey movie and now love your omellete and presentation equally! Thank you, Kelly!~

  8. Mary says:

    Just in time for my recommitment to shed a few pounds. And for us, the chives are just starting to grow. Thanks and I look forward to your next recipes.

  9. Est says:

    c’est magnifique! What a Perfect meal!

  10. Andrea says:

    What a wonderful idea! We all love the Friday’s with Oscar posts with a new recipe to checkout. Thanks, Kelly, for a recipe that is special, but everyday easy. Will definitely be trying this one 🥂

  11. Shawn says:

    I love having you here on a regular basis, Kelly! Thanks for the great recipe!

  12. Hattie says:

    Looks wonderful

  13. Kay says:

    Hmmm…what do I love more??? Clothes or cooking and eating…???

    Now I get both of my loves In one place! Thank you Kelly and Beth. <3

  14. Cindi Bennett says:

    I don’t cook. Not interested in this. Sorry.

    • Beth Djalali says:

      no need to be sorry. thanks so much for the feedback, Cindi. some of us are cooks and some of us aren’t. but we all have to eat. right?! so just skip past Fridays with Oscar and Kelly’s Kitchen when the content is focused on food. but there’s lots of content dished up on the blog! hopefully, you’ll find a post or two that will resonate with you. beth

  15. Pam says:

    Beth and Kelly, Thanks so much for this addition. I look forward to making the best omelette ever.

  16. Loya Palmer says:

    Love the addition of Kelly’s Kitchen on Saturday! This is a wonderful recipe for a omelette. ❤️

  17. Lark says:

    Bon jour! Thank you, Kelly, for this recipe and looking forward to trying it.

    Merci,
    Lark

  18. Donna says:

    I’m not a big fan of breakfast but my husband loves eggs. Maybe this will be the recipe that helps me to like eggs along with him. He also likes them for dinner so this recipe is perfect. I look forward to the next recipe!

  19. Laurel Kruse says:

    Thank you Kelly,this looks amazing. Can’t wait to try making this. Love Boursin. Also,thank you and Beth for a wonderful escape from the reality of today. As an RN I so enjoy relaxing relaxing with you each evening after a stressful day at work. Stay safe!

  20. Deirdre Cerasa says:

    Hi Kelly,
    That French omelet looks delicious. Boursin is always in our refrigerator. I think there may be a couple of French omelets for tomorrow’s breakfast. Looking forward to mor Saturday’s with Kelly.

  21. Debbie P says:

    Thanks much for that great recipe and techniques!! I would have never thought of adding Boursin. I love it on crackers and bread but never thought of eggs. Cant wait till next Saturday!!

    • Hi there Debbie! Thanks so much! Yes, the idea of Boursin was a revelation to me. Now, my husband and I don’t eat our eggs without it! Be well, xo Kelly

  22. FRANCES says:

    Well done, Kelly. A quick and nutritious light meal (& thanks for the secret tip).

    • Thank you Frances! A simple omelet with a salad is great meal any time of day – get your protein and some greens to boot! Take care, xo Kelly

  23. Linda Barker says:

    Welcome, Kelly. I’m fairly new to this great blog I discovered accidentally and am loving it. I love to cook and will look forward to more of your recipes.

  24. Lydia says:

    I Looove the idea of you adding a cooking column. Thanks so much for doing this.

  25. Lorilee says:

    What clear, complete instructions and illustrations! Thanks for including the side salad as well.

    • Hi Lorilee, it’s really great to get your feedback that the instructions are clear. Sometimes it’s challenging to explain things in a concise way. Thank you so much! xo Kelly

  26. Julie Greene says:

    Hi Kelly,
    Wonderful tutorial. Can’t wait to make a French omelet with Boursin. Sounds delish!
    Julie

  27. Cindi Orlando says:

    Love this Kelly! Perfect timing for some great recipes! I’m trying to stay healthy and eat a Keto diet and this was perfect for me! Looking forward to more great recipes. Beth is my inspiration and now I have you. Thank you.

  28. Eve says:

    I’ll save this recipe for when my grocery store gets eggs back in stock. This cheese is new to me and I hope I can find it in my store. it’s nice to start with a simple recipe that cooking challenged people like me can make. : ) I have a rule that if it has more than 7 ingredients I leave it alone.

    • Hello Eve, Thanks for reading! I find Boursin at the most common stores, so I do hope you are able to get it. Thanks again! Be well, xo Kelly

  29. Joanne says:

    Hi Kelly,
    This is a great idea. I will look forward to your posts on Saturday!
    My husband is from Georgia so he will want me to also
    prepare grits for him! Take care and stay well.

  30. Sangita M says:

    Great recipie. I like to cook as you do, using a recipie as a guide, but being innovative and creative. Can’t wait to try this!
    Looking forward to more wonderful ideas. Take care and be well

    • Thanks so much Sangita! Be sure to let us know how the recipe goes for you – I’d love to know how/if you modify it to make it your own! Take care, xo Kelly

  31. Melissa R says:

    Love this new column! Thank you Beth and Kelly❤️

  32. Carroll Niesen says:

    Great post!! I am happy we are going to be hearing more from Kelly! Also, I love the rosebud tee.

  33. Roberta White says:

    Kelly, what a wonderful addition to Style with Beth. I’ve tried many Friday with Oscar recipes and will now look forward to your Saturday recipes. I made the omelette for lunch today. It didn’t turn out as pretty as your pictures, but it was delicious. Stay safe.

    • Hello Roberta, thank you! How great that you already tried the recipe!! It’s not quite as easy as it looks, but from experience messing up a ton, I know the less pretty ones are still delicious 🙂 Be well, xo Kelly

  34. Shannon says:

    This sounds yummy! Can you describe the flavor of Boursin? I hope adding video to showcase techniques is in your plans. Thanks for sharing.

    • Hey there Shannon, to me, Boursin tastes tangy like a goat cheese – which I learned today, it is not 🙂 – the variety i usually find is herbed, so it has a slight garlic/herby flavor. Hope that sheds some light for you! Thank you for reading and be well. xo Kelly

  35. Dora Renata Pala says:

    Grazie Kelly molto carina e anche una brava cuoca. Che bello nuove idee, adesso abbiamo tanto tempo per realizzarle. Ti scrivo dall’italia precisamente da Bologna zona rossa tutti rigorosamente in casa. Buon proseguimento…. A sabato prossimo Ciao

  36. Susan says:

    What a wonderful idea! I look forward to this everyday, how wonderful to add Saturday. I love to hear from Beth regarding fashion and recipe ideas on Friday and I look forward to hearing from you now as well. Great first post wishing you many more!

  37. Linda Aulgur says:

    Very nice! You give me confidence to at least try this!

    • Thanks Linda! Definitely give it a try, the worst that can happen is you have a scrambled egg with melted cheese! Not so bad! Be well, xo Kelly

  38. Suzanne M Smith says:

    Very nice! I love Boursin cheese. I also use it to stuff pounded chicken breasts and roll them up, wrapping bacon around them. Yum. This omelette is almost crepe-consistency. I love making crepes, too, and my favorites are the savory crepes. Glad you’ll do some recipes–I never tire of new recipes to try! Thanks for all your efforts!

  39. How serendipitous whilst doing my shop yesterday I went off list and picked up a box of bousin thinking cheese and crackers, but you’ve just elevated my supper menu!
    Will definitely be giving this a try.
    Good-Luck Kelly.

    • Wonderful Linda! You will have plenty of Boursin leftover for your crackers, too. Let us know how the omelette turns out. Thank you so much for reading the post. Be well, xo Kelly

  40. Meg says:

    Welcome Kelly. Look forward to many more wonderful recipes and tips!

  41. Lisa says:

    Thank you for the new column idea. Basic recipes help so-so cooks like me.

  42. Colleen Gilliam says:

    Looks delicious! Also, I LOVE her t-shirt, where did she purchase it?

  43. Maggie says:

    Super cool idea to add this cooking section!! The omelet looks fabulous. Thanks for sharing

  44. Yolanda says:

    Great receipt and pics, thanks!

  45. Pamela Elliott says:

    Very good instructions — something that would be easy to try! Thank you.

  46. Pat says:

    Kelly – just wanted to let you know we followed your recipe and made the omelette for dinner one evening. It was very good. Thanks!

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