A classic French omelet is fried in butter, and served slightly undercooked, often filled with cheese. Our version, simply seasoned with fresh herbs and filled with ham, is a tasty way to bring a bit of French cooking into your home.
- 1 Tbsp 1 Tbsp 1 Tbsp Rosemary, fresh
- 1 Tbsp 1 Tbsp 1 Tbsp Thyme, fresh
- 2 tsp 2 tsp 2 tsp Butter, Salted
- 3 whole 3 whole 3 whole Eggs, Pastured
- 2 oz 2 oz 2 oz Ham
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- Salt and pepper to tasteSalt and pepper to taste
- Mince rosemary and chop thyme; set aside.
- Heat a nonstick (or well-oiled) skillet over medium heat.
- Whisk eggs in a bowl, and set aside.
- Add butter to skillet.
- Once melted, add eggs immediately.
- Sprinkle rosemary and thyme over eggs, add salt and pepper to taste.
- After 1–2 minutes, add ham to center of the eggs.
- Once the edges begin to cook, fold each edge inward toward the center.
- Cook until desired firmness is achieved.
- Serve with a few slivers of ham on top, garnished with extra sprigs of rosemary and thyme.
A classic French omelet is served slightly undercooked. You may cook this omelet to your own liking.
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week