Classic French Omelet

Our first assignment is to make a classic french omelet. Watching Jacques Pépin and Julia Child making french omelet seems so easy. But when I tried to make french omelet for the first time, I was discouraged. It takes time and practice to achieve the perfect french omelet. My third attempt wasn’t that bad as you can see from the photos above. My thinking was “It’s okay to make mistakes, I can always buy a dozen of eggs for only $4”. So yeah, when it comes to eggs, I’m not afraid to make mistakes. I can just flip it without using a spatula (unlike hashbrown, I always have a hard time flipping it).


  • 2 large eggs
  • 1 tbsp butter
  • 1/4 cup milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp parsely
  • 1/4 cup of grated cheese


  • mix the eggs, milk, salt and pepper (mix them very well)
  • in a nonstick pan, melt the butter over medium-high heat
  • when the butter stops foaming, pour the eggs and swirl it around pan to distribute evenly
  • continue stirring the omelet using a fork
  • tip the pan slightly in a slanting form so that the eggs will run to the edge of the pan
  • run the fork around and form a half moon shape
  • put it on the plate and sprinkle the parsley and cheese

2 thoughts on “Classic French Omelet

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