This is the best omelette ever and surprisingly filling with just 1 egg per person! The Boursin cheese adds so much flavor. Pick whatever type of Boursin cheese that appeals to you. Bon Appetit uses the pepper version of Boursin cheese. If your burner runs hot you might want to turn it down to medium-low or low instead of medium as recommended by Bon Appetit’s recipe so the eggs don’t brown. This recipe was adapted from Bon Appetit with some changes to the cooking instructions. Enjoy!
Buttery omelette with Boursin cheese and chives
- nonstick skillet
- 2 farm fresh eggs
- 2 tbsp unsalted butter (divided-1 tbsp for the pan + 1 tbsp for the finished omlette) + a dab for the finished omlette (to taste)
- pinch sea salt (fleur de sel)
- 2 tbsp boursin cheese or cheese of your choice
- 1 tbsp fresh chives finely chopped
- Whisk your 2 eggs in a small-sized bowl until well combined and no streaks remain.
- Melt 1 tablespoon of the butter in a small non-stick skillet over medium heat until it foams but don't allow it to sizzle.
- Add your eggs (that have already been whisked) and stir them with a rubber spatula in a figure 8 shape until they start to set. Turn down your burner to medium-low or low heat if necessary to keep your eggs from browning. Shake the skillet off of the flame to evenly distribute the uncooked egg.
- Turn your heat down to low and allow the omlette to cook until there is just a bit of soft egg on top. Turn off the heat and allow the omlette to rest for about 5 min. While the omlette rests, place the additional 1 tbsp butter on it and sprinkle the cheese and a pinch of sea salt on top. Once the omlette has rested, fold it into thirds with your spatula with the cheese inside. Coat the omlette with a dab of butter (to taste) and sprinkle with the finely chopped chives. Cut the omlette in half for 2 servings and serve immediately.
Adapted from https://www.bonappetit.com/recipe/ludo-lefebvres-omelet