Master the perfect French-style omelette in just minutes with this foolproof technique. Learn the secrets to a flawlessly smooth, no-color omelette from whisking eggs without milk or cream, to controlling heat for that silky, just-set texture. Discover how to move the egg correctly in the pan, when to stop cooking, and how to roll and plate like a pro. Finished with soft garlic cheese, fresh chives, and a butter gloss for that restaurant-worthy sheen this is the only omelette recipe you’ll ever need.
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Serves: 1
Prep Time: 1 minute
Cook Time: 5 minutes
Ingredients
3 large eggs
2 tbs heavy cream
3/4 tsp kosher salt
1 tbs butter
1 tsp chopped fresh chives, plus more for garnish
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
1 oz soft cheese, such as Boursin
Method
1. In medium bowl, combine eggs, cream, and salt. Whisk until well-blended and frothy.
2. Heat 10-inch nonstick frypan over medium heat. Add butter and swirl to coat pan as it melts. When butter is foaming, pour in egg mixture. Do not stir for 30 seconds. Swirl pan back and forth while gently stirring egg mixture with silicone spatula for about 1 minute, or until large curds form.
3. Reduce heat to medium-low and cook omelet, without stirring, for about 1 minute, or until omelet is mostly set but slightly runny on top. Sprinkle herbs over top and lay cheese across top third of omelet.
4. Tilt pan at a 45-degree angle and, using spatula, gently fold omelet over 2 to 3 times and transfer to plate. Garnish omelet with chopped chives and serve.
About CURTIS STONE:
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne. He moved to Europe when he was 21 to further his education and classical training under renowned chef Marco Pierre White for eight years, a foundation that would inform his subsequent career in Los Angeles. In 2014, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, Curtis opened Gwen Butcher Shop & Restaurant (Hollywood, CA) in July 2016. Maude received its first Michelin star in 2019 upon the guide’s return to California, with Gwen sharing the honor with its own star in 2022, as well as being recognized as one of World’s 101 Best Steak Restaurants. Curtis opened Woodend by Curtis Stone at Maroma, A Belmond Hotel in the Riviera Maya in the summer of 2023 and was named as a Distinguished Restaurant in the Mexico edition of the Michelin Guide during its inaugural year and has recently earned a place in the Best 250 Restaurants in Mexico. The Pie Room by Curtis Stone opened in Beverly Hills in the November 2024. In addition to the restaurants, Curtis operates Curtis Stone Events in LA and Australia, a full-service events and catering company that crafts personalized occasions for guests. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo), Field Trip with Curtis Stone (PBS), Iron Chef: Quest for an Iron Legend (Netflix), Crime Scene Kitchen (FOX), as well as making frequent appearances on MasterChef Australia.
In 2007, Curtis developed Kitchen Solutions, a collection of sleek and functional cookware, which has now become the best reviewed brand and top-selling culinary line on the Home Shopping Network. More recently, Curtis was recognized with the Medal of the Order of Australia, for his outstanding achievement and service in tourism and hospitality.
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How to Cook the BEST French Omelette | Curtis Stone
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