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Traditional French three fold omelet

Chad Minton
The Ritz-Carlton, Marina Del Rey

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2 eggs
whole butter to taste
2 tablespoons grated fontina cheese
kosher salt


Whip two eggs in metal bowl. Add to room temperature, seven inch Teflon non-stick sauté pan. Cook over low heat. Add clarified butter (whole butter that's heated with solids skimmed off) to taste. Run a rubber spatula around the perimeter, pouring small amounts of excess egg material underneath. When the eggs reach medium rare, add cheese and salt to taste.

Briefly place pan in oven broiler to melt ingredients. (Note: Middle of omelet should remain soft.)

If the eggs are sticking, tap the pan lightly.

Roll the omelet off the pan. A sliced avocado makes a nice garnish.

The finished omelet should be thin and resemble a crepe.

Serves 1.

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