Flat Omelets

Appears in
Glorious French Food

By James Peterson

Published 2002

  • About

A flat omelet is simply an omelet that isn’t folded or rolled over itself. This makes it easier to prepare because there’s no folding of the omelet or shaking of the pan, either of which can be intimidating to neophyte cooks. Most French recipes recommend flipping the omelet as soon as it starts to set on the bottom—a technique that usually ends in disaster. My own foolproof solution is to cook the omelet for a few seconds on top of the stove and then slide it under the broiler to get the top to barely set so the omelet is still slightly runny (what the French call baveuse).