Rolled French Omelet

Rolled French Omelet Recipe

It’s All about the Eggs

Traditionally a test for new cooks, it is all about technique to achieve a perfectly smooth omelet that is cooked on the outside and still creamy on the inside. Using a nonstick pan will make it easy to stir and fold the eggs and allow them to cook gently and release for a perfect rolled French omelet every time.

Rolled French Omelet

By Le Creuset


  • 3 whole eggs, as fresh as possible
  • 1 1/2 tbsp. butter – preferably Plugra
  • Salt and white pepper
  • 2 tbsp. fresh goat cheese crumbled (optional)
  • 1/2 tbsp. chopped tarragon



Beat eggs until well combined and all whites are mixed into yolks.

Heat half of the butter in a nonstick skillet over medium heat, don’t let it brown. Add eggs and stir constantly with a spatula while shaking the pan. Season with salt and pepper, and scrape down sides of pan. Continue to stir, shake, and scrape down sides until eggs just begin to thicken into creamy curds. Do not let them cook dry or start to color.

Once eggs are cooked and holding together on the bottom and still runny on the top, remove pan from heat to let set for 20-30 seconds. Make sure omelet is releasing from the bottom, then add goat cheese in a line across the center with a few pieces of remaining butter. Slowly roll omelet, pushing with spatula, over the cheese. Continue to roll and flip out of the pan, seam side down.

Use a paper towel to form the omelet into a roll if it came out of the pan without rolling. Season with a little more salt and top with tarragon.