French · breakfast, lunch

Classic French Omelette in Butter

Classic French Omelette in Butter — from Jacques Pépin Foundation's cooking video Watch how it’s made · 9:13

Video by Jacques Pépin Foundation on YouTube · Open on YouTube

5 minServes 1334 kcal a serve
  • Carnivore if you leave out the chives
  • Keto (1.8 g net carbs a serve)
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

Three eggs cooked in a tablespoon of butter give about 19 g of protein and under 2 g of carbohydrate; one omelette is rich in selenium, vitamin B12 and vitamin A.

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Ingredients 5

Method

Tap a time to watch that step in the video.

  1. Crack the 3 eggs on a flat surface into a bowl, add a pinch of salt and pepper (and the herbs if using) and beat with a fork until completely smooth, with no strands of white left. 5:06
  2. Melt 1 tbsp butter in a 15–18 cm (6–7 inch) nonstick pan over medium-high heat. As soon as it foams, turn the heat down to medium and pour in the eggs. 5:52
  3. Stir the eggs constantly with the back of a fork while you shake the pan with the other hand, so they set into small, very creamy curds like soft scrambled eggs. 6:37
  4. While the centre is still moist, tilt the pan and gather the eggs at the far side. Fold the near edge in towards the middle, then tap the handle so the far edge rolls over into a half-moon. 7:15
  5. Keep it pale, not browned. Tip it onto a plate seam-side down and serve straight away; the inside should stay soft and creamy. 7:56

Tip. For Jacques's diner-style version, cook the same eggs over higher heat with larger curds and brown the underside with an extra teaspoon of butter. Leave out the herbs to keep it strictly carnivore.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 1

Energy334 kcal1,400 kJ
Protein19 g38% of a day
Fibre0.1 g0% of a day
Carbohydrate1.9 g1.8 g net · 1.7 g sugars1% of a day
Fat27 g12 g saturated35% of a day
Sodium380 mg17% of a day

Where the energy comes from one serve

  • Net carbs 2%
  • Protein 23%
  • Fat 75%

Fits keto: 1.8 g net carbs a serve, with 75% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High84%

46 µg a serve, mostly from eggs (100%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High70%

1.7 µg a serve, mostly from eggs (98%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin A High36%

321 µg a serve, mostly from eggs (70%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D Source18%

3.5 µg a serve, mostly from eggs (94%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate Source17%

68 µg a serve, mostly from eggs (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Zinc Source15%

1.7 mg a serve, mostly from eggs (98%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin E Source12%

1.8 mg a serve, mostly from eggs (82%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B6 Source11%

0.2 mg a serve, mostly from eggs (99%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Iron Source10%

1.9 mg a serve, mostly from eggs (97%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

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Omega-39%

0.1 g a serve, mostly from eggs (71%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin K7%

7.8 µg a serve, mostly from chives (80%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Calcium6%

81 mg a serve, mostly from eggs (92%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Potassium4%

200 mg a serve, mostly from eggs (94%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium4%

16 mg a serve, mostly from eggs (93%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin C1%

0.6 mg a serve, mostly from chives (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Jacques Pépin Foundation; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.