Savory French Omelet
TINY KETO CHEF · Eggs & Brunch
Savory French Omelet
A bistro-style French omelet, soft, buttery, and gently folded with a clean herb finish. No browning, no fuss, just perfect texture.
This one is all about technique: creamy eggs, delicate folds, and a restaurant-style finish. It’s simple but feels elevated.
Ingredients
- 12 large eggs
- 4 tablespoons heavy cream (optional)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon of dried thyme or savory (optional)
- 4 tablespoons salted butter, divided
- 1 cup of cooked, crumbled bacon
- 1 cup of shredded cheese of choice
Instructions
- Whisk eggs with cream (if using), salt, pepper, and half the herbs.
- Heat a nonstick skillet over medium-low and melt 1 tablespoon butter.
- Pour in 1/4 of the eggs. Stir gently with a spatula for 30–45 seconds, moving soft curds toward the center. Add 1/4 of the crumbled bacon and cheese.
- When mostly set but still glossy on top, fold into a classic French omelet shape and slide onto a plate.
- Repeat for remaining omelets.
- Finish with remaining herbs.