Antoni Porowski’s French Omelet with Cheese and Chives

Recipe Adapted from Antoni in the Kitchen | Published by The New York Times

Basic Information

• Total Time: 10 minutes

• Difficulty: Easy

• Servings: 1

• Rating: 4/5 (based on 458 reviews)

• Number of Comments: 24

Introduction

A classic French omelet is a paragon of culinary restraint: tender, luminous, and effortlessly refined. This adaptation from Antoni Porowski’s Antoni in the Kitchen (refined by The New York Times) adheres to this ethos, balancing simplicity with sophistication. With minimal ingredients and a deft hand, it rewards careful technique—avoid over-stirring the eggs to preserve a silk-like texture. Customize with additional fillings (see tips) or enjoy it solo, paired with a crisp salad for a balanced, satisfying meal.

Ingredients (Serves 1)

• 2 large room-temperature eggs

• 1 tbsp unsalted butter (for richness and non-stick properties)

• 2 tbsp freshly grated Emmental or Gruyère cheese (or a creamy melting cheese of choice)

• 1 tbsp finely chopped fresh chives (plus extra for garnish)

• Pinch of flaky sea salt

• Freshly ground black pepper

Equipment

• 8-inch non-stick or heavy-bottomed skillet (cast iron or carbon steel recommended for even heat)

• Heat-resistant silicone spatula or wooden spoon

• Small offset spatula (for precise folding)

Method

Step 1: Prep Ingredients

Crack eggs into a bowl, season with salt and pepper, and whisk gently just until combined—stop before forming bubbles to avoid deflating the eggs (over-stirring creates a rubbery texture). Finely chop chives and grate cheese for quick assembly.

Step 2: Heat Butter & Set Base

Place the skillet over medium-low heat. Add butter and swirl until it melts and foams (30–45 seconds). The butter should be golden but not browned. Pour the eggs into the pan and use the spatula to gently stir the edges toward the center, pushing cooked egg into gaps while letting raw egg flow back. This rolling motion ensures even setting.

Step 3: Soft-Set & Add Fillings

Continue stirring until the eggs are “softly set”—the surface is glossy, but still slightly runny (2–3 minutes). Immediately sprinkle cheese and chives over the omelet. Let the cheese melt for 15 seconds, then use the spatula to fold one-third of the omelet over the center, creating a neat rectangle.

Step 4: Fold & Serve

Slide the folded omelet onto a warm plate using the spatula. Gently press with the spatula to seal edges, then garnish with extra chives. Serve immediately for maximum creaminess.

Tips for Success

• Butter Matters: Use high-quality butter for rich flavor and smooth release from the pan.

• Heat Control: Medium-low heat prevents browning while ensuring the inside is tender.

• Minimal Stirring: Overworking the eggs ruins the omelet’s lightness; keep movements gentle.

• Customization: Swap cheese for smoked gouda or add a dollop of crème fraîche before folding for luxury. Pair with a lemon-dressed arugula salad for freshness.

Elegance in simplicity: this omelet is proof that great cooking requires patience, not complexity.