Description
Master a soft, tender omelette with just butter, eggs, salt, and pepper in 5 minutes using gentle heat and a nonstick pan. This classic butter omelette creates silky, tender breakfast curds.
Ingredients
- 3 large eggs
- 1 tablespoon unsalted butter
- 1/8 teaspoon fine salt
- Pinch freshly ground black pepper
Instructions
- Crack eggs into a bowl, add salt and pepper, and whisk just until smooth and uniform without excessive foam.
- Set an 8–9 inch nonstick skillet over medium-low heat and add butter; it should melt and foam quietly without browning.
- Pour in eggs and immediately use a spatula to make small circles, gently stirring while scraping the sides to form fine, soft curds.
- As the bottom sets but the top is still glossy, stop stirring and shake the pan to level the eggs.
- Tilt the pan and fold one side toward the center, then fold again to create a neat oval or thirds; avoid browning the surface.
- Slide seam-side down onto a warm plate and finish with a little pepper; serve immediately.
Notes
- Add a teaspoon of water to whisked eggs for a softer set.
- Sprinkle chopped chives or parsley before folding for a fresh finish.
- Melt a little cheese inside just before folding for extra richness.
- Keep heat medium-low to prevent tough, browned eggs.
- Whisk just until homogenous; too much air makes large, dry curds.
- Leftovers can be refrigerated up to 2 days, covered.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French/American