Ludo's Omelet recipes
This recipe guides you through creating a classic, velvety French omelet, elevated with rich Boursin pepper cheese and fresh chives. It emphasizes using fresh, quality ingredients and a precise cooking technique to achieve a perfectly tender, custardy interior with a delicate, buttery exterior. Ideal for a sophisticated breakfast or light meal.
Equipment
- 1 8-inch Nonstick Skillet Essential for easy release and a perfectly cooked omelet.
- 1 Small Mixing Bowl For whisking eggs.
- 1 Whisk or fork To thoroughly combine eggs and seasonings.
- 1 Rubber Spatula Ideal for gently folding and maneuvering the omelet.
- 1 Small Plate For immediate serving.
Ingredients
Main
- 2 large eggs insanely fresh
- 2 tablespoons unsalted Europeanstyle butter room temperature, plus more for serving
- kosher salt
- ground white pepper
- 1 ounce Boursin Pepper Cheese
- fleur de sel
- 1 tablespoon finely chopped fresh chives
Instructions
- Crack the two large eggs into a small mixing bowl; add a pinch of kosher salt and a grind of white pepper.
- Whisk the eggs vigorously with a fork or whisk until just combined and slightly frothy, but not too airy.
- Melt 2 tablespoons of room temperature unsalted European-style butter in an 8-inch nonstick skillet over medium-low heat until it begins to foam.
- Pour the whisked eggs into the hot buttered skillet.
- Immediately begin stirring the eggs with a rubber spatula, moving them from the edges to the center, while gently shaking the pan constantly for about 15-20 seconds.
- Once the eggs are mostly set but still very creamy on top, distribute the 1 ounce of Boursin Pepper Cheese across the center of the omelet.
- Using the spatula, gently fold one side of the omelet over the cheese filling, then fold the other side over to form a neat roll or half-moon shape.
- Slide the omelet onto a warm plate, ensuring the seam is underneath.
- Garnish the top with a small knob of additional butter (optional), a sprinkle of fleur de sel, and the finely chopped fresh chives.
- Serve immediately to enjoy its delicate, custardy texture.
Notes
The key to a classic French omelet is fresh, high-quality ingredients and precise technique. Use incredibly fresh eggs for the best texture and flavor. Room temperature European-style butter is crucial, as it emulsifies better and provides a rich, nutty foundation. Cook on medium-low heat, constantly stirring and shaking the pan initially, then allowing the bottom to set while the top remains creamy. Do not overcook; the inside should be soft and custardy, not dry. Boursin cheese adds a delightful creaminess and herby kick. Finishing with fleur de sel enhances the flavor with a delicate crunch, and fresh chives add brightness and aroma.