Runny Omelette

Runny Omelette
  • 1 servings
  • 0:05 Preparation
  • 0:01 Cooking
  • 0:06 Total Time


Add all
  • 3


  • 2 Tbsp.
    (30 mL)


  • 4 tsp.
    (20 mL)

    fresh chives, chopped

  • salt and pepper


Break and whisk eggs in a bowl. Season as needed.

Melt butter in a frying pan over high heat. Pour in eggs while stirring with a fork, stop mixing when eggs start to set at the bottom. Reduce heat and finish cooking without mixing and avoiding too much browning.

Sprinkle chopped chives over the eggs. Fold and roll the omelette, turn it over onto a serving platter. Serve hot.

Source: Académie Culinaire