How to Make the Perfect 3 Ingredient Basic Omelette
French · Easy · 8 min · 1 servings
This 3 ingredient basic omelette relies on eggs, butter, and a pinch of chives to deliver a silky, classic French-style breakfast. The technique is simple yet produces a tender, lightly golden omelette that feels elegant any morning.
Why this recipe works
This 3 Ingredient Basic Omelette recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 8 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 220 calories with 13g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 5 simple ingredients that you can find at any grocery store:
- 3 large eggs
- 1 tbsp unsalted butter
- 1 tbsp fresh chives, finely chopped
- 0.25 tsp salt
- 0.125 tsp black pepper
Step by step instructions
Step 1: Whisk the Eggs
Crack the eggs into a bowl, add salt and pepper, and whisk vigorously until the yolks and whites are fully combined and slightly frothy. Stir in half the chives.
Step 2: Heat the Pan
Melt butter in a nonstick skillet over medium-low heat until it foams. Pour in the egg mixture and let it sit for 15 seconds, then use a spatula to gently push the edges toward the center while tilting the pan to allow uncooked egg to flow underneath.
Step 3: Fold and Serve
When the surface is just barely set and still slightly glossy, fold the omelette in thirds and slide onto a plate. Garnish with the remaining chives and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh chives → dried parsley or green onion tops
- unsalted butter → ghee or olive oil
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking over high heat which makes the eggs rubbery and browned
- Overfilling the pan causing the omelette to be too thick and difficult to fold
Nutrition facts
Per serving: 220 calories, 13g protein, 1g carbs, 18g fat, 0g fiber.
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