Creamy, buttery, fluffy egg that tastes good any time of the day – this French omelette isn’t just for breakfast, people! Experiment with fillings, don’t forget the butter and always go non-stick with your pan to prevent any mishaps (or meltdowns!).
How to French Omelette
3 eggs
½ tsp sea salt
2 tsp finely sliced chives
2 tsp butter, plus extra if desired
Coconut Sriracha or any hot sauce you like (optional)
- Crack the eggs into a bowl and season with salt. Whisk with a fork until well combined. Allow to rest for 10 minutes.
- Heat a small non-stick frying pan over medium heat. Add about 2 tsp of butter. When the butter is foaming, add the eggs. Use a spatula to swirl and ‘scramble’ the eggs. When the eggs look like firming a little (but the top is still creamy and wet) sprinkle over the chives. Fold the omelette over (add a little more butter if you like) and flip the omelette so that the seam side is down. Turn out onto a plate and rub with a little extra butter. Scatter over more chives. Serve with Coconut Sriracha or hot sauce if desired.
