Step 6: Folding and Serving

To fold the omelette, first flip the part of the omelette nearest to the handle over the filling.
Now, pick the pan up, but not with the normal overhand grip; use an underhand grip so your arm isn't way up in the air when the pan is tilted.
After tilting the pan, flip the omelette a final time and slide it onto the plate. If it sticks to the pan you probably didn't use enough butter or the pan wasn't hot enough at the start.
Now take a little butter and coat the outside of the omelette. It doesn't take much, but IMO this is the most important step; it will increase the flavor 100-fold (ok maybe I exaggerate a little).
Add your favorite sides (such as buttered toast and milk) and serve immediately. This is best if eaten within 1-2 minutes of coming off the stove, if not sooner.

If you like airier eggs, add a bit of water (just a bit) before whisking. If you like creamier eggs, add a bit of milk of, better yet, some cream.

  • This dish may contain undercooked egg, though if properly prepared, should be throughly cooked when it hits the plate. If you have a weakened immune system, such as if you are sick or on chemotherapy or have a immunodeficient disease, I would NOT advise eating this dish.
I would consider this a French-style omelette. If you are a purest, real French omelettes (when served in Europe) should ooze when cut into as they are undercooked and also they should NOT have any signs of being golden brown. American omelets have a golden and crispier exterior, whereas French Omelettes are lighter and fluffier. Most French omelettes typically contain herbs, cheese and sometimes tomatoes, rarely does it contain meat. This is still a great instructable though :)
Just my two cents but omelette are not prepared with onions or olives other here.. it might be a Spanish form or a South Eastern France form. <br>(Olives do not grow in most parts of France). <br>Thanks for sharing your recipe anyway, <br>Micka&euml;l from France
omelette de fromage :-)
haha, someone's been watching too much Dexter's Laboratory...wait, what does that say about me >_< While the omelette I made in the instructable isn't a "omelette au fromage" or "omelette with cheese", it is quite delicious with a nice soft cheese...almost any cheese for that matter, which would make it an omelette au fromage.
lol. i havnt seen dexters lab for years :-( . but it does look good! Omelette de fromage = omelette of cheese :-)<br/>
Which would mean an omelette made out of cheese (and not eggs). That would not make any sense now, would it? ;-)
omelette AU fromage why are you calling that french???
Because it is, in fact, a French omelette as opposed to, for example, a Spanish omelette, which is usually served with some type of tomato sauce, or in the case of the <a rel="nofollow" href="http://www.instructables.com/id/Tomato-Frittata/?ALLSTEPS">frittata</a> (another Spanish omelette) finished under the broiler. An American omelette on the other hand usually has many different ingredients (eg the western/Denver omelette) and is often rubbery from being overcooked (unfortunately most Americans don't realize this...their loss).<br/><br/>The French omelette is a quickly cooked omelette that is always cooked in butter (we Americans sometimes like to use bacon fat or <em>margarine</em> *shudders*). It also contains no/few ingredients. While the French omelette is a basic omelette (which makes sense seeing as the word omelette is also French in origins) it does take practice to perfect.<br/><hr/>Also, I believe Andrew was making a reference to a specific episode of Dexter's Laboratory where Dexter does say &quot;omelette de fromage&quot; (in fact, thats all he can say) not &quot;omelette au fromage&quot; but you are absolutely correct in that the proper French is omelette au fromage.<br/>
Thanks so much, i tried making one of these on my own a while back and after looking at your recipie it cleared everything up for mine, i filled mine with potatoes, green peppers, onions, parsley, and cheese. Something of a 'Farmers' omlet. awesome instructable
I made this and it is goood
you can totally put the scrambled eggs and mixings into a bag and boil it for a few minutes as well. I've seen it done, and the eggs come out fluffy. Great instructional.
how big is that pan, just out of curiousity? i tried one of these the other day with 3 eggs, but it broke instead of folding. i'm thinking that maybe i should use only 2 eggs as i think i have a smaller pan.
It's a 10" pan, try to fold it before it looks 100% done (still a bit runny) and let it cook a bit longer like that if you wish. Remember, this omelette should never be flipped, only folded. Don't have the heat to high or it'll dry out, a drop of water should sizzle not dance. Be sure to use enough butter. And don't think about it too much :-P Good luck!
looks yummy!now i dont need to wonder how those hotels made their omelette so delicious

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