French omelette plating

Cooking up Joy - Made with love: Fluffy French Classic: The Perfect Omelette

Ronny Joseph Lvovski on Instagram: "The best part of a French omelette is that it gets better every time you make it...and the fact that you don't have to wait in line at a restaurant for overpriced eggs... YouTube video in bio link #cheapthrills"

Bill Buford offers a recipe for the bolder cousin of hollandaise: sauce béarnaise, a classic French sauce of clarified butter, egg yolk, white-wine vinegar, and herbs.

For this omelette I fill it with prosciutto and Boursin cheese, then fold it into thirds and serve it with avocado and arugula. The prosciutto will provide a lot of salt, so use any additional salt carefully.

French omelettes are a bit delicate and require a little practice. When you get it right, you're rewarded with fluffy custard-like perfection! Simply delicious!

Oeufs en Cocotte means eggs in pots in French. Traditionally eggs are just topped with cream and baked but other ingredients can easily be added.

Wash and quarter tomatoes. Finely chop parsley. Halve avocado, scoop out the avocado flesh, and slice. Add eggs to a small bowl. Season with salt and pepper, then gently beat.

With creamy, buttery, fluffy egg that tastes good any time of the day, this simple French omelette isn’t just for breakfast!

Antoni Porowski dishes on how his culinary creations are a nod to the food traditions of his past and his Canadian roots.

A French omelette is a classic and versatile breakfast favorite. Enjoy this French omelette recipe in five minutes or less with the Incredible Egg.