French Omelette With Truffle & Parmesan

Unlike a classic omelette, which is cooked through with a golden brown outer and served folded, the French omelette has no colour and an underdone centre that oozes out upon cutting the rolled omelette open. Fillings usually include fresh herbs or cheese and are added to the omelette before being rolled up

A perfect omelette isn’t a rush job; patience rewards the cook! For the perfect 3 egg French omelette, you will need an 8-inch (20cm at its widest point) non-stick omelette pan in perfect condition. 


3 Large Free Range Eggs

Knob Of Unsalted Butter

20g Grated Parmigiano

Tbsp Of Freshly Chopped Herbs, (Chives Chervil, Parsely, Tarragon)

Salt & Pepper

3-5g Sliced Fresh Truffle 


In a break from classical orthodoxy, the eggs in this recipe are cooked over medium-low heat, giving you more time to get exactly the right doneness.

In a medium bowl, beat eggs with a small spatula just until last traces of white are mixed in; season with salt and pepper.

In a perfectly unscratched 8-inch nonstick skillet, melt the butter, swirling over medium-low heat, until fully melted and foamy but not browned.

Add eggs and stir rapidly with the spatula, while shaking the pan to agitate eggs; make sure to move the spatula around the pan to break up curds and scrape them from the bottom of the skillet as they form. Stop stirring as soon as eggs are very softly scrambled and creamy (but still loose enough to come together into a single mass), 1 to 2 minutes.

Using the spatula, gently spread the eggs in an even layer around the skillet and scrape down any wispy bits around the edges. The top surface should be loose and creamy, but if it looks too liquid and raw, cook undisturbed for another few seconds or remove the pan from the heat for about 45 seconds to 1 minute. (If it still flows, you can swirl skillet to send the loose egg to the edges, where it will set more quickly.)

Add the grated parmesan, sliced fresh truffles and fresh herbs.


Remove from heat, tilt skillet up by its handle, using a fork, gently roll the omelette down over itself then push the omelette to the edge of the skillet so that lower edge of the egg begins to just barely overhang; use a fork to fold the overhanging edge of the egg up, closing the omelette.

Hold skillet right over a plate and turn omelette out onto it. It should be almond- or cigar-shaped, with the seam on the bottom.

Pictured; we sliced the truffles over the omelette for effect but it is far better to slice or grate the truffles inside the omelette to let the heat warm up the truffles and offer a greater flavour.