Few dishes are as emblematically French as the traditional omelet. Made with a few simple ingredients, this classic dish has long been a staple at French bistros and restaurants across the country, and highlights generations-old savoir-faire over trendy ingredients. This impeccable technique incorporates whisking the egg whites and yolks to an even mixture, and continuing to do so when added to a butter-drenched pan—emphasis on the drenched, this is France, after all.
In its most pure iteration—which calls for three eggs, unsalted butter, and a dash of salt and pepper—the traditional omelet is simply delightful; however, adding a variety of French products into the mix ups the taste factor tenfold. Looking to add an extra pop of flavour to your next French omelet? Check out our six tips below, and be sure to have enough butter on hand!
Swap In Some Flavourful Cheeses
Although many egg-based dishes utilize cheddar or mozzarella, reaching for flavourful French cheeses can add a myriad of twists to your next omelet at home. For those looking for something melty and mild, Emmental de Savoie PGI is the perfect option (and if you can find it in pre-shredded form, all the better). For a subtle-yet-nutty addition, reaching for classic Comté PDO offers a crowd-pleasing option, and is equally delightful for enjoying on the side while preparing your dish. For those seeking a powerful punch of flavour, Roquefort PDO from Occitanie promises to overdeliver, especially when paired with Grenoble walnuts, as seen in this signature Taste France Croque Monsieur recipe.
Add a Taste of the Sunny South with Provençal Ingredients
Jetting off to Provence for your next meal may not be in the cards, though ramping up your next omelet with a local twist is certainly a next-best option. When preparing your next omelet at home, add in a bunch of seasonal produce (depending on the time of year), and top with Herbes de Provence Label Rouge for an extra hit of flavour. Drizzle with a hefty pour of Vallée des Baux-de-Provence Olive Oil PDO and pair with a crisp glass of Côtes de Provence PDO rosé for an instant mental escape to the sun-drenched shores of the Mediterranean coast.
Forget Basic Breakfast Meats
For carnivores, sausage and bacon are go-to ingredients for meat lovers everywhere. However, Frenchifying these choices is as easy as reaching for various iterations of the meats. Ham lovers will take delight in Saucisse de Morteau PGI from Burgundy, which is made from coarsely chopped, lean / fatty pork smoked over resinous wood (think pine or juniper). Available year-round and marked by the standard-bearing Label Rouge, this quality-focused meat is a delicious option for enjoying in and alongside omelets all day long.
Similarly, Saucisse de Montbéliard PGI, which is also from Burgundy, has been impressively captivating the hearts of meat lovers since the 1st century BC! Made from pork seasoned with pepper and cumin, this slowly smoked option is spicy and firm, and brings a juicy texture to omelets of all shapes and sizes. If you like your meats on the smokier side, this is the option for you! Pro tip: For a ‘what grows together, goes together’ inspired pairing, enjoy either of these meat additions with a glass of Bourgogne PDO Pinot Noir, as the soft tannins and earthy undertones of the wine promise to add a new dimension to your French omelet twist.
Up the Silky Factor
French omelets are known for their signature runny nature, which is referred to locally as baveuse. To elevate the soft, silky texture of your next omelet at home, simply add in a healthy dollop of Isigny Crème Fraîche PDO or Bresse Crème Fraîche PDO. Produced from milky produced in Normandy and Burgundy respectively, these slow-matured creams will add a rich-yet-satiny texture and tangy undertones to your omelet without ever rendering it overly heavy. Fun fact: Heavier creams, such as these crème fraîche options, can actually withstand heat and cooking processes better, and their flavours are immediately noticeable with even just a small touch added. Less waste, more taste!
Take Your Omelet to the Next Level
The easiest way to elevate your next French omelet at home? By incorporating shavings of Périgord Black Truffle, of course! Native to the Nouvelle Aquitaine region of southeastern France, Périgord truffles are deemed by many to be the most fragrant of all truffles—and their taste is just as captivating. Simply add in the shavings while whisking your eggs together, then pour the mixture into a small frying pan with butter over a medium heat. Cook for approximately five minutes, fold in half, and serve immediately. To view the full Soufflé Omelet with Périgord Black Truffle recipe from Taste France Magazine, click here 👇
Save Room for Dessert!
Remember, omelets aren’t only for dinner! Traditional French omelets are served all day long at bistros and restaurants across the country, and make for a perfect, belly-filling option for breakfast, lunch, and dinner alike. However, there’s nothing we love more at Taste France than taking creative liberties with our recipes, traditional omelets included.
We recently stumbled upon this dessert omelet recipe from Jamie Oliver, featuring vanilla and apricots. However, in keeping with the French theme, we propose swapping in Nîmes strawberries and Tahitian vanilla for a south of France meets island-inspired twist. Enjoy post-dinner with a splash of Cognac AOC and thank us later!
Contributor
Vicki Denig
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