French omelette with fresh herbs

Perfect in its simplicity, a French omelette, made in the style of renowned chef Jacques Pépin, is the pinnacle of breakfast. We adapted this plant-based version from his traditional recipe.

About this recipe

Ahh, the omelette. It’s like if a pillow was made of eggs. While American diner menus stack their pages with cheese- and mushroom-stuffed omelettes, world-renowned French chef Jacques Pépin popularized this beautifully simple omelette with "fines herbes”. While Pepin said one omelette technique isn’t necessarily better than the other, this recipe uses only minimal ingredients to keep the eggs in their purest form. In this case, showcasing our delicious, plant-based eggs in their purest form. This technique aims for a rolled omelette with a soft-scrambled interior and a smooth-as-silk exterior.

Involving only plant-based butter, Just Egg and fresh herbs, this is as basic – and delicious – as it gets. It makes for a perfect healthy vegetarian breakfast. Sure you can add mushrooms or asparagus or your favorite healthy omelette fillings, and we won’t snitch on you to Chef Pépin. But one thing that’s non-negotiable is using your best 8-inch nonstick skillet – this is the best pan for a French omelette. No one wants a stuck-on, burnt omelette, after all.

Serves 1

1 teaspoon plant-based butter
½ cup Just Egg
1 tablespoon minced herbs, any mix of parsley, tarragon, chives, chervil
Freshly ground black pepper

Key equipment

8” nonstick skillet
Whisk

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Whisk the egg mixture

Measure the Just Egg into a bowl and whisk in the minced herbs along with a pinch of salt and pepper.

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Preheat the skillet

Preheat a small, nonstick skillet to medium-high heat. Melt the butter in the skillet and swirl to distribute it in the pan.

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Cook the omelette

Pour the egg mixture into the skillet. Use the curved side of a fork to stir continuously and scramble the eggs. After one minute, reduce heat to medium-low. When the liquid’s halfway cooked through (about two minutes), shimmy the pan and use the fork to settle the eggs into an even layer. If needed, run a spatula around the edges of the omelette to form a circle. Cook on medium-low for another two to three minutes until the liquid is fully set.

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