Classic Omelette

A proper French-style omelette is three eggs, butter, and ninety seconds of attention — naturally gluten-free and endlessly adaptable. The technique below gives you a tender, pale-gold roll with soft curds inside, not a browned egg pancake.

Yield: 1 omelette · Time: 10 min

Ingredients

• 3 large eggs
• 1 tbsp butter
• Pinch of fine salt
• Optional: 2 tbsp grated Gruyère, fresh chives
• Black pepper to finish

Directions

1. Beat the eggs with salt until fully blended, no streaks.
2. Melt the butter in an 8-inch nonstick skillet over medium heat until foaming.
3. Pour in the eggs and stir briskly with a silicone spatula while shaking the pan, 30–45 seconds, until softly scrambled.
4. Smooth the top, sprinkle in cheese if using, and let set 20 seconds.
5. Tilt the pan and roll the omelette onto the plate seam-side down; finish with chives and pepper.

Pro tip: Take the pan off the heat earlier than instinct says — the eggs finish cooking on the plate.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.