Intermediate
French
Ratatouille
Source: Traditional
75 min4180 kcal
VeganVegetarianGluten-free+1
Photo coming soon
Beginner
Classic French Omelette
Pale, creamy and rolled — no color, no filling, just eggs and butter cooked with patience and a fast wrist.
Source
Recipe by French culinary technique · 👨🍳 Chef · A foundational restaurant technique
Names of cooks and creators appear as source credit only. More Recipes Please is independent and is not affiliated with, endorsed by, or sponsored by them.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 10 min🍽 1 servings🔥 300 kcal🇫🇷 France
VegetarianGluten-freeLow-carbKeto
Steps
Beat the eggs thoroughly with salt until completely uniform and slightly frothy.
Melt the butter in a nonstick pan over medium heat until it foams but doesn't brown.
Pour in the eggs and stir constantly with a spatula, shaking the pan, to form small soft curds.
When the eggs are mostly set but still glossy on top, stop stirring and let the base set for a few seconds.
Tilt the pan and roll the omelette over onto itself, folding it into a neat cigar shape.
Slide it seam-side down onto the plate; the top should be smooth and pale yellow.
💡 Tips
- Take it off the heat while the center still looks slightly underdone — carryover finishes it.
- Keep the eggs moving so no color forms.
- A good nonstick pan and softened butter make this far easier.
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