Why are these called French omelets? Je ne sais pas. (That’s French for, I have no earthly idea.) But that is what the recipe calls them, and so who am I to argue.
I love omelets. Or I should say, I love EATING omelets. I have a love/hate relationship with actually cooking them — when they come out looking good I feel very very good, and when they are bad, they are horrid. I have never managed to master the whole omelet pan slide it onto the plate and flip it over thing. It always looks so easy, but for me it usually ends in tears.
And so. I have distilled my omelet-making down into two very different techniques.
The first will probably horrify half of you and make the other half of you laugh, but I promise you, it WORKS. These omelets are not photogenic and I would never attempt to take a picture of them, although I probably should have for the sheer shock value. This omelet approach is called “omelet in a bag,” and before all of you start emailing me, yes, I know it is slightly alarming to eat something that has been cooked inside a Ziplock, but I gotta tell you, this method turns out slightly unslightly but perfectly cooked, fluffy omelets Every Single Time. And so for those of you who want to walk on the wild side, here is a link for you:
For those of you who prefer cooking an omelet with the more traditional skillet on the stove approach, I highly recommend the French Omelet recipe (and that is the omelet you see resting in that lovely bed of baby spinach above). It is rolled, rather than flipped, and somehow that seems to work out for me every time. It is filled with Gruyere cheese, which as you can see melts just beautifully out of the center. Because you can only make one at a time (or at least, I can only make one at a time), be sure to keep your plates warming in a 200 degree oven, and you can park the cooked omelets in there while you work on the others. The chopstick direction sounds funky, I know, but trust me on that. It works.
FRENCH OMELETS, adapted from a Cooks Illustrated recipe