Recipe - basic french omelette - The Student Room

Basic (French) Omelette (serves 1)

Time: 3 or 4 minutes


  • 2 eggs
  • oil
  • small amount of water
  • salt and peper
  • herbs of your choice
  • fillings such as cheese or ham


Heat some oil in a saucepan.

Crack 2 eggs, in a jug.

Chuck in half an eggshell of water.

Season. (Salt, pepper, herbs) (basil's good!)

Whisk. It doesn't have to be even. Use a fork if no whisk!

Pour into the hot oil. Keep it on a high heat.

Leave for a few seconds, it'll start to set.

Using a spatula, pull the edge of the omelette inwards.

The uncooked omelette will rush to the side of the pan and start to cook. Keep doing this.

Once the omelette is almost set, chuck in any cheese/ham, and fold in half. Serve immediately.

Don't wait until the omelette's fully cooked, it'll overcook with its own heat before you can eat it.

Cheese and ham are ideal fillings. You can replace the water with milk, or skip it completely.

You can double the portion size for a bigger omelette for two people, but really it's better to make two, it's so quick.

If you have an omelette sized pan, you're lucky! It'll be easier to stop it spreading out.

It'll take practice to get right!


Thanks to Trouts! for the original recipe.