Basic French Omelette

    17 min

    This omelette recipe is extraordinarily fluffy, thanks to the technique of beating the egg yolks and whites separately. Beating the egg whites till stiff ensures a gloriously light omelette. Sprinkle with chopped fresh herbs, if desired.

    2 people made this

    Serves: 4 

    • 8 fresh eggs
    • 50ml olive oil
    • salt and pepper to taste

    Prep:10min  ›  Cook:7min  ›  Ready in:17min 

    1. In two medium bowls, put yolks in one bowl and whites in the other bowl.
    2. Beat the yolks; whisk the egg whites until stiff.
    3. Gradually mix the egg whites into yolk mixture until foamy and smooth. Season with salt and pepper.
    4. Heat a large non-stick frying pan on high, add olive oil and then cook the egg mixture for 7 minutes.

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    A truly french recipe would involve less eggs therefore less time, resulting in a fluffy egg not brown. The trick is to keep it moving on med. heat a few herbs and and some grated cheese will enhance the flavour. Too many eggs result in a frittata  -  13 Feb 2012