How%20Legendary%20French%20Chef%20Jacques%20P%C3%A9pin%20Makes%20A%20Perfect%20Omelette

How%20Legendary%20French%20Chef%20Jacques%20P%C3%A9pin%20Makes%20A%20Perfect%20Omelette

Easy French omelette made with fresh herbs, sundried tomatoes, and crumbled goat cheese. Recipe via MonPetitFour.com

Easy French omelette made with fresh herbs, sundried tomatoes, and crumbled goat cheese. Recipe via MonPetitFour.com

This omelet is glossy, buttery, gorgeous, and perfect. Learn the technique here.

This omelet is glossy, buttery, gorgeous, and perfect. Learn the technique here.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

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