Fakeout Kitchen

French Omelette

A delicate, buttery classic featuring a smooth exterior and soft interior.

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Ingredients

  • 2 large eggs
  • 1 tablespoon unsalted butter
  • 1 pinch of kosher salt
  • 1 pinch of ground black pepper
  • 1 teaspoon chopped fresh chives

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Conventional Butter → Grass-fed Butter — Restaurants often use commercialized dairy or margarine; grass-fed butter is richer in Omega-3s and free from industrial processing.
  • Conventional Eggs → Pasture-raised Organic Eggs — Ensures the eggs are free from growth hormones and antibiotics while providing a higher nutrient density for the base of the dish.

Instructions

  1. Whisk the eggs vigorously in a bowl until no streaks of white remain.
  2. Season the mixture with salt, pepper, and chopped chives.
  3. Melt the butter in an 8-inch non-stick skillet over medium-low heat until foamy.
  4. Pour in the egg mixture and stir rapidly with a spatula while shaking the pan to create small curds.
  5. Stop stirring once the eggs are mostly set but still slightly runny on top, then smooth the surface.
  6. Roll the omelette tightly away from the handle side of the skillet.
  7. Slide the omelette onto a plate and rub a cold pat of butter over the top for a glossy finish.

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