Simple French Omelettes with Boursin Cheese
French omelettes are equally perfect on those weeknights when you have little interest in cooking but still want really good food, AND served to a dinner party. I can’t think of any other dish that is so equally suited to a quick weeknight meal, eaten standing up over the kitchen sink, as it is served to dinner party or brunch guests.
Traditional French omelettes are silky smooth with a just-set exterior that’s not brown at all and softy scrambled egg interior. Delicious. But, I like them even more when filled with a bit of Boursin cheese and the butter in the pan is allowed to brown ever so slightly. That’s what these are.
Serve with some fresh bread or toast, a salad or vegetables, and a glass of wine. Definitely wine. (I don’t think you are actually even allowed to eat a French omelette without wine.)
Meal planning notes:
If making these as a part of Summer Meal Plan #1, serve tonight’s omelettes with leftover grilled vegetables, reserved from Day #2, simply heated in the microwave until warm. Or, use them to make a quick salad: Mix up a simple vinaigrette and toss with some greens. Add some room temperature grilled vegetables over the dressed greens and sprinkle with a small handful of dried cranberries or cherries and almonds or pistachios.
Used in this recipe:
Meal Plans that Include Perfect French Omelettes with Boursin Cheese:Print
- 2 large eggs
- salt and white pepper
- 2 tablespoons of salted butter
- 2 tablespoons garlic & herb or shallot & chive Boursin Cheese
- 2 tsp chopped chives (optional)
- Crack the eggs into a small bowl and sprinkle with a bit of salt and white pepper. Whisk vigorously with a fork for 1-2 minutes. Vigorous beating will give the omelets a creamy consistency.
- Melt 1 tablespoon of the butter in a small omelet pan over medium heat. When the butter is melted and foaming, pour in the eggs.
- Using a rubber spatula, stir the eggs in the pan in small circles, like you’re making scrambled eggs. When the eggs are about 80% firm, spread them out in the pan, running the spatula around the edge of the omelet to create the smooth edges.
- When the eggs are mostly set, but still a bit wet and runny on the top, remove the pan from the heat. Crumble cheese over one half of the omelet and let sit for 1 minute. Using the spatula and your fingers, start with the cheese covered side and gently roll the omelet over itself in the pan to encase the cheese completely.
- Add the other tablespoon of butter to the pan and put it back on the stovetop. Use the spatula to gently turn the omelet around in the pan to coat the bottom with butter. Cook for 1-2 minutes, then turn out onto a plate, letting the melted butter in the pan drizzle over the top. Sprinkle with chopped chives if you like and serve.