Making a Folded Omelet

Preparation info

  • Difficulty


Appears in

La Varenne Pratique

By Anne Willan

Published 1989

  • About


Flavorings may be added when mixing the eggs, or a warm filling may be put inside the omelet just before it is folded.

  1. Just before cooking, whisk the eggs until frothy with a little salt and pepper. Stir in any chopped flavoring ingredients.

  2. For every 2 eggs, heat 2 tsp butter in the omelet pan until foaming and only just starting to brown. Add the eggs and stir briskly with the flat of a fork until they start to thicken, 8-10 seconds.

  3. Quickly pull the egg that sets at the sides of the pan to the center, tipping the pan to pour uncooked egg to the sides. Continue until the omelet is lightly set, 15-30 seconds longer.
  4. Stop stirring and let the omelet brown on the bottom. Cook until the top is still runny or lightly set, as you prefer. Add the filling to the omelet and have a warm plate ready.

  5. To fold the omelet, hold the pan handle in one hand and tip the pan away from you. Give the handle a sharp tap with your other hand so the top edge of the omelet flips over, or fold the edge over with the help of a fork.

  6. Half roll, half slide the omelet on to the plate so it lands folded in three with the seam underneath. Pull in the sides of the omelet with a fork to neaten it, brush the top with melted butter to give it a shine, and spoon any reserved filling on top. Serve the omelet at once, while it is still hot.

Flavorings and Fillings for Folded Omelets

For a 2-3 egg folded omelet made in a 7 in/18 cm pan:

Monterey omelet

Add 2 tbsp peeled, seeded and chopped tomatoes, 1 oz/30 g grated Monterey Jack cheese and 1 tbsp chopped scallions.

Cheddar and bacon omelet

Add 2 oz/60 g diced crispy cooked bacon and 1 oz/30 g grated Cheddar cheese.

Smoked salmon omelet

Add 1 oz/30 g chopped smoked salmon, 2 tbsp sour cream and 1 tsp chopped fresh dill.

Omelet Waldorf

Add 2 oz/60 g chicken livers, cut up and sautéed with 1 tbsp butter and 1 chopped shallot, with 3 large mushrooms, sliced and sautéed in 1 tbsp butter.

Creole omelet

Fry 3 large mushrooms, sliced, 2 tbsp diced green pepper and 3 tbsp peeled, seeded and chopped tomato in 1 tbsp oil until peppers are soft and excess moisture has evaporated. Season with a dash each of Tabasco and Worcestershire sauce.