French omelette

The recipe for The Bear Omelette starts from a classic French omelette which is then filled with a special cheese and topped with crushed potato chips and chives.

Get Classic French Omelette with Side Salad Recipe from Food Network

Three ingredients and some major technique create what is arguably the most iconic French recipe—a classic French omelette.

Here's how to make a classic French omelette that has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior.

For this omelette I fill it with prosciutto and Boursin cheese, then fold it into thirds and serve it with avocado and arugula. The prosciutto will provide a lot of salt, so use any additional salt carefully.

This recipe show you how simple it is to make a classic French omelette!

The key to a sumptuous, custardy omelet? Technique—and a lot of patience.

With a little practice and just the right amount of confidence, you can master the process.

Master the classic breakfast staple with this simple technique.

A French omelette, on the other hand, is a tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling a filling of those very same eggs, softly scrambled. Baveuse, the French say. It means "runny," although I appreciate the word most because it also describes someone who's slobbery with drool.