How I Make an Omelette (Video Below)

I used to make my omelettes the way I was taught: sauté whatever veggies I want, put the mixed eggs in the pan, wait until it cooks through, add the veggies and cheese, and fold it in half. The result is a hard, chewy (but tasty) half-circle browned on both sides.

Once I saw Julia Child and Jaques Pepin make omelettes, however, it changed the way I make and eat them. The kind of omelette that I was making could be considered "country" omelette in France; but a Parisian omelette is soft, rolled, and still slightly moist in the middle. It's delicate. You can still add whatever fillings you want, but a smaller amount, and the eggs cook through in about 30 seconds.

When I made one of these for my husband for the first time, he had never had them this way. Now he always wants a soft rolled omelette, and whenever someone stays at our house, he tells them that they should try one of my omelettes- they are the best!

Some tips before you try a French-style rolled omelette:

• Get a good quality non-stick pan. Their quality fades over time, so if your non-stick pan has become more sticky over the years, it may be time for a new one. I prefer a ceramic 8 to 10-inch skillet.

• Have everything ready ahead of time. an omelette of this kind comes together in literally 30 seconds- so if you want to have cheese, have it grated already. Have a plate ready to go.

• Go easy on the fillings. If you are hungry and are looking for an IHOP-sized breakfast, you might want to make two.

• If you are making more than one, you can mix all the eggs together, add a tablespoon of water, and then use a quarter-cup measure to scoop out eggs into the pan (This is a rough estimate depending on how big your eggs are- you might need a little extra.)

If you have never made a rolled "Parisian" style omelette, I encourage you to try. It takes a little practice, but once you get the hang of it, you will discover how easy and delicious two eggs can be.

Happy cooking!

- Annabelle