Creamy French Omelette with Boursin Cheese

The classic French Omelette is silky smooth with a just-set exterior and soft scrambled egg interior. They are positively delightful.

But, I like them even more when filled with Boursin cheese. The cheese melts into the eggs creating an extra creamy center that's rich, elegant, and absolutely delicious. 

How to Make a Simple Creamy French Omelette

There are very few dishes as versatile as the French Omelette. Making one takes only a few minutes and a small handful of ingredients, making it perfect for a quick breakfast or casual weeknight dinner on those nights when you want to eat something delicious but don't feel like cooking.

I can also think of few dishes as elegant as a perfect French Omelette. It's a given if you want to impress brunch guests.

But, I also love to serve them to dinner guests with really good, crusty bread and a simple salad or some sautéed veggies. When done right, they have a buttery, silky exterior and creamy, custardy interior that's hard to beat. Even more so when filled with Boursin cheese.

Boursin Cheese and French Omelettes are the perfect match.

Boursin cheese is one of my favorite things in the whole world and the only cheese I use in omelettes. It's extremely soft and smooth, and melts like butter. In omelettes, it adds an incredible creamy richness to every single bite. 

My favorite flavor of Boursin cheese to use in omelettes is Garlic and Herb. But honestly, every varieties is delicious.

Boursin is generally easy to find in most supermarkets, although sometimes it's stocked in places you wouldn't expect. If you can't find it in your local market, ask one of the staff members about it before loosing hope. (You can, of course, also order it on Amazon.)

Use your fingers to crumble the cheese down the center of the omelette before rolling it up. As the omelette finishes cooking, the cheese will melt into the eggs, creating a rich, creamy center.

What Tools Do You Need to Make a French Omelette?

Making a perfect French Omelette is one of those skills that seems incredibly impressive but is actually quite simple - IF you have the right tools.

A small, 8-inch non-stick skillet is a must. I've had this Cuisinart 8-inch skillet for years and it's perfect for omelette making. Even with a non-stick surface you're still going to need to use butter. But, without a non-stick surface, the eggs will stick even if you use a ridiculous amount of butter. 

The other must-have tool for making omelettes is a silicone spatula. A silicone spatula is perfect for keeping the eggs moving in the pan while they cook and folding the sides of the omelette over after filling it with Boursin cheese. 

Other than that, you simply need a whisk and a small bowl. 

How to make the perfect French Omelette with Boursin Cheese

Step #1: Whisk eggs with a little bit of salt and pepper.

Crack two eggs into a small bowl and sprinkle in about ½ teaspoon of salt and ground white pepper. White pepper is preferable for omelettes because its mild flavor won't take over the delicate flavor of the eggs. In a pinch, you can use black pepper. But use just a pinch - no more than ⅛ of a teaspoon.

Using a whisk (or a fork), beat the eggs vigorously until the eggs are so blended that you can't see any strands of egg whites. Beating them well is one of the secrets to achieving a super creamy consistency.

Step #2: Gently melt the butter.

Add about 1 ½ tablespoons of butter to a cold 8-inch skillet and then set it over medium- low heat. You want the butter to melt, but not get so hot that it sizzles. 

Step #3: Add the eggs and keep them moving.

Pour the eggs into the pan and use a silicone spatula to keep them moving. I run the spatula through the eggs in small circles, moving it constantly around the pan so the eggs stay in motion. You can also move the spatula in a figure-8 motion while slowly turning the skillet.

Keep the eggs moving until they are about 50% scrambled then spread them out across the bottom of the pan.

Let the eggs cook, undisturbed for about 30 seconds to 1 minute until the bottom of the eggs are mostly cooked and the surface of the eggs are still runny. Use the spatula to gently lift an edge of the omelet. If it holds together, it's time to add the cheese. 

Step #4: Add the Boursin Cheese

Remove the pan from the heat and dollop 2-3 tablespoons of Boursin cheese along one side of the eggs. Let the omelette stand for 1 minute.

Step #5: Roll the Omelette up!

Starting on the side of the omelette with the cheese, use the silicone spatula to lift the edge and flip it over the cheese, then continue to roll the omelette up.

Step #6: Add more butter!

When the omelette is rolled up, add another tablespoon of butter to the pan and set it back over low heat. As the butter melts, use the spatula to move the omelette around in the pan, turning it in the pan like the hands of a clock so the butter coats the underside of the omelette.

Let the omelette cook for 1-2 minutes longer, gently moving it in the pan as it cooks.

Step #7: Flip the omelette out onto a plate.

Remove the pan from the heat and tip the omelette out onto a plate, using the spatula to help you. Drizzle any melted butter in the pan over the top of the omelette.

Sprinkle with chives if desired, and serve.

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