French Omelet

Mastering the French can something that looks so simple require all this prep advice? Ah well, it's worth it when the perfect omelet graces the plate.

Let's go over some basics.

First, because an omelet takes only a few minutes to make, be sure your ingredients are all ready. And if you're cooking for guests, make sure they're seated and ready to eat.

When you beat the eggs for this omelet, just beat gently until the whites and the yolks are incorporated. You don't want to get them all frothy.


This omelet is best cooked in a 6 to 8-inch non-stick sloped sided pan.


First, pre-heat the oven to 200F. This is where you'll hold the cooked omelets on individual plates while the others cook.

You'll need 2 large eggs per person which yields just a little less than a 1/4 cup.  Beat them all together and then pour that much into the prepared pan for each omelet.

Here's the basic omelet recipe and some ideas for complementary fillings. 

Serves 1


Makes 1 serving

(feel free to double or more)


262 Calories

22.2g Fat

0.8g Carbs

0g Fiber

0.8 Net Carbs

(75.3% Fat, 23.6% Protein, 1.1% Carbs)


2 large eggs

tiny pinch salt

tiny pinch freshly ground black pepper

1 tbsp butter


Beat the eggs with the seasonings until the whites and yolks are blended. Don't overwork it.

In a 6 to 8-inch omelet pan, melt the butter over medium-high heat. Tilt the pan to swish the butter around. Just when the foam is subsiding pour in the eggs.

Now, shake the pan back and forth and with a fork in the other hand stir the eggs without touching bottom.

One the bottom has set, you can add the filling (optional). Simply put the filling down the middle in a line.

Now roll one edge of the omelet toward the center. A fork will be the best tool. Simply tilt the pan a bit so that the back edge of the pan acts as a brace.

Is the omelet browned the way you like? If not, then leave it on a little longer. When the omelet is ready, simply tilt the omelet against the pan again so that it rolls onto itself. Then it simply slips onto the plate seam side down.

Return from our French Omelet Page to our Omelet Recipes Tips page.

Return to our Low Carb Egg Recipes Page.

Return to our Home Page.

Share this page:
Did you enjoy this page? Then share it with others. Here's how

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.

Recent Articles

  1. Bacon and egg diet day one journal entry, my progress report.

    Feb 21, 21 12:11 PM

    My BACON AND EGG DIET day one journal entry. Follow my progress as I get back into ketosis and become fat adapted.

    Read More

  2. Bacon and egg diet helps you get fat adapted FAST!

    Feb 21, 21 06:48 AM

    Using the bacon and egg diet helps you get in ketosis and to become fat adapted faster than most methods.

    Read More

  3. Hearty venison soup that's low carb and nutritious!

    Sep 10, 18 10:45 AM

    Ground venison is the base for this venison soup recipe. Packed with nutritious vegetables and loaded with fiber too! Makes a huge quantity perfect for freezing.

    Read More

  4. Hearty venison stew recipe. Low carb, paleo, keto and delicious.

    Sep 10, 18 10:08 AM

    Prepare this venison stew recipe without any fuss or exotic ingredients. This is just plain easy to make, it's low carb and paleo friendly. And it tastes great!

    Read More

  5. Western omelette that's low carb and easy to make.

    Sep 10, 18 09:25 AM

    Satisfying western omelette is the perfect choice for a low carb breakfast meal. It will keep you full for many hours.

    Read More

  6. Muffin in a minute for two. Quick and easy all low carb quick bread.

    Jul 29, 18 08:04 AM

    A versatile muffin in a minute recipe for two. Try it toasted or make a grilled cheese sandwich. Use it like you would any kind of bread! High in fiber and deliciously nutty flavored.

    Read More