French Omelette With Brie
While the omelette is undoubtedly French, many places do not make it in the traditional French style. This, to me, is a mistake. While I can completely appreciate an ingredient packed Denver omelette, or one loaded with cheddar and smothered in chili, a simple French omelette (in this case filled with Brie cheese) is a perfect breakfast meal.
If you have trouble with omelettes, and prefer to order them from a restaurant, this style will hopefully change your mind. This is my go-to when making breakfast for guests since it only takes a few minutes to pound out each one. In the following pictures I’m going to give a step by step with pictures so you can perfect a French omelette every time.
Because you can make this French omelette with brie in just a few minutes it is more than important to have all the ingredients prepared beforehand. This omelette uses eggs, shallot, brie cheese, butter, salt and pepper. I also used a bit of chili flake in mine, but that’s entirely optional.
My rule with omelettes is 2-3 eggs per person. It really depends on the size of your pan more or less. As you can see later you’ll want a very thin layer of egg on the pan so if you use too many eggs then the cooking method will be off.
The shallot is optional, so if you don’t like that you can leave it out as well. I personally love using shallot in omelettes, but I know some people do not. To start with, crack two eggs into a mixing bowl. Add the finely chopped shallot and a little bit of freshly cracked black pepper. Mix well with a fork. Do not put salt in at this point.
French Omelette Technique
When you have everything in place it’s time to cook. Put your pan on the stove and turn the heat on max. Each omelette takes less than a minute to cook so max is needed. Add a tablespoon of butter and swirl it around. The second that the butter is fully melted pour in your egg mixture. Let the pan sit for 15-20 seconds without touching anything, and then shake the pan hard.
You have to shake the omelette to form it into a smaller circle than the pan. It is quite noisy, and does take some practice. I learned this technique from the Julia Child video about French omelettes. After your quick shake sprinkle in some salt to taste and place your brie about an inch from the edge of the omelette. Let set for 10 seconds.
Shake the omelette to the edge of the pan and the eggs should fold over on themselves. Tilt the pan right on onto the plate, brush with a dab of butter and serve immediately.
French Omelette With Brie
- Mixing Bowl
- 2 large Eggs
- 1 tbsp Shallot finely chopped
- 30 grams Brie Cheese more or less is fine, it is not an exact science. Look at the picture to see abouts how much I used.
- 1 tsp Black Pepper freshly cracked
- 1 tbsp Butter plus more for brushing
- Salt to taste
- In a mixing bowl combine the eggs, shallot, and black pepper.
- On a very very hot pan add the butter, and once melted pour in the egg mixture. Do not touch at all for 15-20 seconds.
- Shake the pan violently, sprinkle in the salt, and add the slice of brie cheese to the edge of the setting eggs. Let set for 10 seconds.
- Shake the omelette to the edge of the pan so the eggs fold over on themselves. Get a plate near the edge of the pan and tip the eggs onto the pan thus sealing the omelette. Use a butter knife to brush a dab of butter over the omelette, letting it melt all over the eggs.