Classic Cheese and Herb Omelette

A tender, golden French breakfast classic

Total: 15 min
Hands-on: 10 min
Serves: 2
Level: Easy
Cuisine: French
Meal: Breakfast

Vegetarian

A simple, reliable two-person omelette with soft centre, crisp edges, and a balance of salty Gruyère and fresh herbs.

Shopping list

4 large eggs
15 g butter
1/2 tsp fine-grain salt
1/4 tsp freshly ground black pepper
1 tsp all-purpose flour
2 tbsp milk
1 tbsp fresh chives
1 tsp fresh thyme leaves
60 g grated Gruyère or Emmental cheese
30 g creamy goat cheese (optional)

Ingredients

4 large eggs
15 g butter
1/2 tsp fine-grain salt
1/4 tsp freshly ground black pepper
1 tsp all-purpose flour
2 tbsp milk
1 tbsp fresh chives finely snipped
1 tsp fresh thyme leaves only
60 g grated Gruyère or Emmental cheese
30 g creamy goat cheese optional, for extra flavour

Method

Crack four large eggs into a medium bowl, add half a teaspoon of fine-grain salt and quarter teaspoon of black pepper. Whisk lightly with a fork until just combined, leaving a few ribbons; do not beat to create foam.

Tip Whisk gently to keep the omelette tender.

1 min
Stir one teaspoon of all-purpose flour into the egg mixture, then add two tablespoons of milk. Mix until smooth and slightly thickened, ensuring no lumps remain.

Tip Flour prevents the eggs from weeping out during cooking.
Finely snip one tablespoon of fresh chives and strip one teaspoon of fresh thyme leaves. Set aside half of the herbs for topping and stir the rest into the egg mixture.

Tip Use fresh herbs for the best flavour release.
Heat a 20cm non-stick omelette pan over medium-low heat. Add 15g of butter and swirl until it melts and foams just before it turns brown.

Tip Keep heat low to avoid browning the butter.
Pour the egg mixture into the centre of the pan. Tilt the pan to coat the base evenly. Cook undisturbed for about two minutes until the edges set but the top is still slightly wobbly.

Tip Move the pan gently to guide uncooked egg to the edges.

2 min
Sprinkle 60g of grated Gruyère or Emmental over one half of the omelette. If using, crumble 30g of creamy goat cheese over the same half for richness.

Tip Cheese melts quickly; do not wait.

1 min
Lift the edges with a spatula and tilt the pan so the liquid egg runs out underneath, cooking the underside. Fold the empty half over the cheese-filled half to form a half-moon shape.

Tip Fold gently to keep the interior soft.

1 min
Slide the omelette onto two warmed plates. Sprinkle with the remaining chives and thyme, and grind a few extra cracks of black pepper over the top.

Tip Finish with the reserved fresh herbs.

Timing

Total: 15 minutes
Hands-on: 10 minutes
Resting: 5 minutes

Chef's tips

Use a heavy-bottomed non-stick pan for even heat distribution.
Keep the pan tilted to move cooking eggs toward the edges constantly.
Avoid overcrowding the pan; make two omelettes if feeding more than two.
Let the pan cool slightly between omelettes to prevent over-cooking the edges.

Swap it

Mushroom and Leek: Sauté diced mushrooms and leeks until soft, then fold into the egg mixture before cooking.
Tomato and Basil: Top with thin tomato slices and torn basil leaves instead of goat cheese.
Smoked Paprika: Add a pinch of smoked paprika to the egg base for a subtle, savoury warmth.