This minimal Gallic delight is rolled, not folded
Unlike diner-style omelettes bursting with cheese, meat, and vegetables, French omelettes are rolled, not folded, over minimal filling. Served for breakfast or as a light lunch or supper with a salad, a golden-hued, Gruyère-laced French omelette is elegant and satisfying.
Because making these omelettes is such a quick process, America’s Test Kitchen recommends having all your ingredients and equipment at the ready. If you don’t have chopsticks or skewers to stir the eggs, use the handle of a wooden spoon. Adjust oven rack to middle position and heat oven to 200 F (95 C). Place 2 heatproof plates on rack.
Cut 1 tbsp. (15 mL), butter in half and set aside. Cut remaining 1 tbsp. (15 mL), butter into small pieces, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes.
Meanwhile, heat oil in 8-inch (20-cm), non-stick skillet over low heat for 10 minutes. Crack 2 eggs into medium bowl and add 1 egg yolk. Add 1/8 tsp (0.5 mL), salt and pinch pepper. Break egg yolks with fork, then use fork to beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter.
When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Melt 1/2 tbsp. (7.5 mL) butter in skillet, swirling to coat. Add egg mixture and increase heat to medium-high. Use 2 chopsticks or wooden skewers to scramble eggs, using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat and smooth eggs into even layer using heat-resistant rubber spatula. Sprinkle omelette with 1 tbsp. (15 mL), Gruyère and 2 tsp (10 mL), chives. Cover skillet with tight-fitting lid and let sit for 1 minute for runnier omelette or 2 minutes for firmer omelette.
Heat skillet over low heat for 20 seconds, uncover, and, using rubber spatula, loosen edges of omelette. Place folded paper towel on warmed plate and slide omelette out of skillet onto paper towel so omelette lies flat on plate and hangs about 1 inch (2.5 cm), off paper towel. Using paper towel, roll omelette into neat cylinder and set aside. Return skillet to low heat and heat for 2 minutes before repeating instructions for second omelette.