how to make a french omelette | kelly’s kitchen

hey gang! it’s beth.  for a long time now, i have wanted to open up the blog for a guest column.  and with the new “normal”, now is the perfect time.  saturday is our down day over here on the blog—so why not open it up for some new content? 

over the past few years, many of you have reached out asking for more recipes and cooking-related content.  turns out that that’s right up my daughter-in-law kelly’s alley.  many of you know her: she’s been working here at style at a certain age behind the scenes for a long time now.  but did you know that she’s also worked in and around the kitchen—personally and professionally—her entire life?  a few months ago, kelly pitched the idea of a weekly cooking column. finally,  i am excited today to introduce you to kelly’s kitchen—-her new weekly Saturday column. 

Hello and welcome to Kelly’s Kitchen!

Hi! my name is Kelly. You may remember me from a few appearances on the blog over the last year. Since moving to Athens, Georgia last year with my husband, I have been working with Beth on the blog design and content. 

My passion is for cooking. I did not go to cooking school, but prior to becoming a designer, I worked as a cook in a variety of restaurants, so I have picked up some tips along the way. But mostly, I cook by instinct. I rarely follow recipes to the letter, typically I will read a recipe as a guideline and alter it based on what I have on hand, or what I feel like doing.

How to make a French omelette

For this inaugural column, I want to start with the basics – eggs. Specifically, an omelette. It’s likely most of us have had an omelette of one flavor or another. But have you ever had a French omelette? A French omelette is just eggs and butter, a little white pepper, coarse sea salt and finely chopped chives. No filling. It’s cooked on low heat and rolled just before the eggs are completely set to create a creamy, slightly wet texture inside.  So, here we go:  how to make a French omelette. 

A traditional French omelette is rich and satisfying all on its own, but what if you wanted to take it one step further? I got the idea to add Boursin to my French omelette from Chef Ludo Lefebvre when he made one on the PBS show, The Mind of a Chef. The addition of Boursin, he described, was the French version of adding American cheese to your omelette. Haha! Well, needless to say I had to try one! 

After several messy attempts over as many Sundays, I finally got the hang of getting the eggs to roll up nicely and without any browning. Fortunately, the messy ones were just as delicious, so no one was disappointed. I am still not a pro, but it’s so rewarding when I get it right!

nonstick pansilicone spatula4 cup measuring cup

It’s important to have the right tools. a nonstick pan and a silicone spatula make this recipe so much easier!

What is Boursin? Boursin is an herbed goat cheese spread. It’s widely available at the grocery store, but if you can’t find it, use plain goat cheese. 

Be sure to mix your eggs very thoroughly to emulsify the whites completely. Try not to whip in too much air. Use a fork instead of a whisk. 

Turn your burner to medium low. Add the butter to your nonstick pan.

Let the butter melt and foam a little, but don’t let it sizzle.

Add your eggs and sprinkle with a pinch of white pepper and flaky sea salt. Begin to stir vigorously with a silicone spatula while moving the pan in a circular motion. Scrape the sides so no crusty bits form around the edge of your eggs. 

Pro tip: the trick with this technique, I learned, is to keep the flame low so the eggs don’t get ahead of you. It may seem like it’s taking forever, but trust me, in what seems like 3 seconds, your omelette can go from perfect to brown and overdone. 

As soon as the eggs begin to coagulate, shake the pan to let the uncooked eggs settle. Once the eggs are cooked on the bottom, but still runny on top, lift an edge of the egg to check if it’s holding together in one piece. If it is, remove from heat and let sit for about one minute.

Add dollops of Boursin along the center of the omelette, perpendicular to the handle. then, starting at the edge closest to the handle, using your silicone spatula, lift the edge and begin to roll the omelette onto itself towards the center.

Once you have it this far, add more butter and tilt the pan to allow the butter to melt toward the omelette. This will help rolling it the rest of the way. 

 

Continue rolling and then turn the omelette out onto a plate. If the dismount was messy, it’s perfectly ok to use your (clean) hands to reshape. 

Smooth a little more butter over the omelette, sprinkle with flaky salt and chives. Et Voilà! You’ve done it! A fancy French omelette! 

dinnerwaresimilar cloth napkin 

Serve with a side salad of fresh leafy herbs and butter lettuce. 

Side-salad

For the salad (make this before you begin your eggs): 

  • Tear butter lettuce into large pieces
  • Roughly chop herbs such as Italian flat leaf parsley, cilantro and, or basil
  • Toss together with a healthy drizzle of olive oil, and about ¼ cup apple cider vinegar
  • Just before serving, sprinkle with flaky salt and a few cranks of fresh cracked pepper

Thanks for joining me today for my inaugural column:  how to make a French omelette.  Thank you, Beth, for this opportunity.  You can also find me on facebook and instagram.  I hope you all tune in next Saturday to Kelly’s Kitchen. 

5 from 16 votes
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French Omelette with Boursin

Keyword breakfast, brunch, dinner, eggs, omelet, omelette
Servings 1 person
Author Ludo Lefebvre

Ingredients

  • 2 large eggs
  • 2 tbsp unsalted butter, room temperature, divided, plus more for serving if you can get European-style butter (such as Plugra) great, but if not that's just fine
  • Fleur de sel or other coarse sea salt pinch, to taste
  • Freshly ground white pepper pinch, to taste
  • 1 oz Boursin pepper or herbed cheese
  • 1 tbsp  finely chopped chives

Instructions

  1. mix your eggs very thoroughly to emulsify the whites completely. try not to whip in too much air

  2. add your eggs and sprinkle with a pinch of white pepper and flaky sea salt.

  3. begin to stir with a silicone spatula while moving the pan in a circular motion. scrape the sides so no crusty bits form around the edge of your eggs.

  4. as soon as the eggs begin to coagulate, shake the pan to let the uncooked eggs settle. once the eggs are cooked on the bottom, but still runny on top, remove from heat and let sit for about one minute.

  5. add dollops of Boursin along the center of the omelette, perpendicular to the handle. then, starting at the edge closest to the handle, using your silicone spatula, lift the edge and begin to roll the omelette onto itself towards the center.

  6. once you have it this far, add more butter and tilt the pan to allow the butter to melt toward the omelette. continue rolling and then turn the omelette out onto a plate.

  7. smooth a little more butter over the omelette, sprinkle with flaky salt and chives.

 

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90 Comments

  1. DIANE McLean wrote:

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

    Posted 4.4.20
    • Thank you so much for reading my first column, Diane! Take care. xo Kelly

      Posted 4.4.20
  2. Judith gillcrist wrote:

    5 stars
    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!🗼🗼🗼🗼🗼

    Posted 4.4.20
    • Hi Judith, thank you! I really look forward to sharing my Saturday recipes with you! Take care and be well. xo Kelly

      Posted 4.4.20
  3. Paula wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  4. Susam wrote:

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

    Posted 4.4.20
    • Thank you for your support, Susam! Be well. xo Kelly

      Posted 4.4.20
  5. Jody wrote:

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

    Posted 4.4.20
    • Thank you for reading, Jody. Do let us know how the recipe goes for you! xo Kelly

      Posted 4.4.20
  6. Nelda M Pattillo wrote:

    5 stars
    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!

    Posted 4.4.20
    • Thank you so much, Nelda! I am sure you and your husband will love it! xo Kelly

      Posted 4.4.20
  7. Kim wrote:

    5 stars
    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!!!!

    Posted 4.4.20
    • 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!

      Posted 4.4.20
    • Sylvia Espinoza wrote:

      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!~

      Posted 4.4.20
      • Hello Sylvia! I will have to check out that movie, I haven’t seen it. Thanks so much for your support! xo Kelly

        Posted 4.4.20
  8. Mary wrote:

    5 stars
    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.

    Posted 4.4.20
    • Thank you for tuning in, Mary. Fresh-cut chives are the best! xo Kelly

      Posted 4.4.20
  9. Est wrote:

    c’est magnifique! What a Perfect meal!

    Posted 4.4.20
    • Indeed, Esther! A perfect go-to for any meal of the day! xo Kelly

      Posted 4.4.20
  10. Andrea wrote:

    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 🥂

    Posted 4.4.20
    • Thank you Andrea. Everyday easy is my favorite way to cook! You can definitely look forward to that on Kelly’s Kitchen! xo Kelly

      Posted 4.4.20
  11. Shawn wrote:

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

    Posted 4.4.20
    • Thank so much, Shawn. It’s wonderful to be here! xo Kelly

      Posted 4.4.20
  12. Hattie wrote:

    Looks wonderful

    Posted 4.4.20
  13. Kay wrote:

    5 stars
    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

    Posted 4.4.20
    • Thanks for your support, Kay! xo Kelly

      Posted 4.4.20
  14. Cindi Bennett wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  15. Pam wrote:

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

    Posted 4.4.20
    • Thank you so much Pam! Please let us know how your omelette turns out! xo Kelly

      Posted 4.4.20
  16. Loya Palmer wrote:

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

    Posted 4.4.20
    • Hi Loya, thank you so much! I am really excited to contribute, I hope you enjoy the omelette! xo Kelly

      Posted 4.4.20
  17. Lark wrote:

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

    Merci,
    Lark

    Posted 4.4.20
    • Bon jour Lark! thank you so much for tuning in today. Please do let me know how it goes for you! xo Kelly

      Posted 4.4.20
  18. Donna wrote:

    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!

    Posted 4.4.20
    • Hi Donna, this recipe is great for dinner! Thank you so much for tuning in today! xo Kelly

      Posted 4.4.20
  19. Laurel Kruse wrote:

    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!

    Posted 4.4.20
  20. Deirdre Cerasa wrote:

    5 stars
    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.

    Posted 4.4.20
  21. Debbie P wrote:

    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!!

    Posted 4.4.20
    • 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

      Posted 4.4.20
  22. FRANCES wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  23. Linda Barker wrote:

    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.

    Posted 4.4.20
    • Hi Linda! I am so happy you found style at a certain age – we’re glad to have you with us! Thanks for tuning in! xo, Kelly

      Posted 4.4.20
  24. Lydia wrote:

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

    Posted 4.4.20
    • Yay! I am really happy you’re interested, thank you so much Lydia! xo Kelly

      Posted 4.4.20
  25. Lorilee wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  26. Julie Greene wrote:

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

    Posted 4.4.20
    • Thank you so much for tuning in, Julie! xo Kelly

      Posted 4.4.20
  27. Cindi Orlando wrote:

    5 stars
    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.

    Posted 4.4.20
  28. Eve wrote:

    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.

    Posted 4.4.20
    • 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

      Posted 4.4.20
  29. Joanne wrote:

    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.

    Posted 4.4.20
    • Hi Joanne, i love grits! what a great idea for a post!. Thank you so much for tuning in. Be well, xo Kelly

      Posted 4.4.20
  30. Sangita M wrote:

    5 stars
    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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  31. Melissa R wrote:

    Love this new column! Thank you Beth and Kelly❤️

    Posted 4.4.20
    • Hi Melissa, Thanks so much for your support! Be well, xo Kelly

      Posted 4.4.20
  32. Carroll Niesen wrote:

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

    Posted 4.4.20
    • Hi Carroll, thank you so much! catch me every Saturday on the blog going forward. I am so happy you enjoyed the post. xo Kelly

      Posted 4.4.20
  33. Roberta White wrote:

    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.

    Posted 4.4.20
    • 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

      Posted 4.4.20
  34. Shannon wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  35. Dora Renata Pala wrote:

    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

    Posted 4.4.20
    • Grazie Dora, sono così felice che il post ti sia piaciuto. Ti stiamo pensando tutti in Italia, stai al sicuro. xo Kelly

      Posted 4.4.20
  36. Susan wrote:

    5 stars
    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!

    Posted 4.4.20
    • Thank you Susan! We are very excited to bring you more great fashion and now even more cooking ideas and recipes! Be well, xo Kelly

      Posted 4.4.20
  37. Linda Aulgur wrote:

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

    Posted 4.4.20
    • 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

      Posted 4.4.20
  38. Suzanne M Smith wrote:

    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!

    Posted 4.4.20
  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.

    Posted 4.5.20
    • 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

      Posted 4.5.20
  40. Meg wrote:

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

    Posted 4.5.20
    • Hi Meg, thank you! I very much look forward to sharing ideas with you. Be well, xo Kelly

      Posted 4.5.20
  41. Lisa wrote:

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

    Posted 4.5.20
    • Hi Lisa, thanks so much for reading the post. I look forward to providing you with some great recipe ideas! Be well, xo Kelly

      Posted 4.5.20
  42. Colleen Gilliam wrote:

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

    Posted 4.6.20
  43. Maggie wrote:

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

    Posted 4.7.20
    • Thanks Maggie! Be well, xo Kelly

      Posted 4.7.20
  44. Yolanda wrote:

    Great receipt and pics, thanks!

    Posted 4.7.20
    • Thanks so much, Yolanda. xo Kelly

      Posted 4.7.20
  45. Pamela Elliott wrote:

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

    Posted 4.10.20
    • Thanks Pamela! Definitely give it a go, you’ll love it. xo Kelly

      Posted 4.10.20
  46. Pat wrote:

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

    Posted 4.25.20
    • That’s great, Pat. I am so happy you gave it a go! Thank you so much, xo Kelly

      Posted 4.25.20

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