Classic Omelet

2.3 (4)

Three eggs marque the perfect omelet -- not excessively big, not excessively tiny -- says cook and writer Michel Roux. Other goals to strive for are a nicely rounded shape, a lightly browned exterior and a delicate, creamy texture. That's a batch to request from an omelet -- and a cook. Before you justice your aboriginal efforts excessively harshly, says Gastronomer columnist Andreas Viestad, see the words of writer Hilaire Belloc: "Those who tin marque omelets decently tin bash thing else."

Adapted by Viestad from "Eggs" by Michel Roux (John Wiley & Sons, 2006).

Ingredients

Nutritional Facts

Per serving

• Calories

  321

• Fat

  26 g

• Saturated Fat

  13 g

• Carbohydrates

  1 g

• Sodium

  365 mg

• Cholesterol

  665 mg

• Protein

  19 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted by Viestad from "Eggs" by Michel Roux (John Wiley & Sons, 2006).

Tested by Jane Touzalin.

Published March 12, 2026

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