Pakistani
Chana Chaat
A tangy, refreshing chickpea salad tossed with onion, tomato and a zingy chaat dressing — a…
Classic French Omelette
Pale, soft and rolled rather than folded — the most refined three-egg dish you can master.
↓ Jump to recipe⏱️
2 minPrep🔥
3 minCook🍽️
1Serves📊
MediumLevelAdvertisement · placeholder
Ingredients
- 3 eggs
- 1 tbsp butter
- Salt and white pepper
- Fresh chives, chopped
Instructions
- Beat the eggs well with salt and pepper.
- Melt the butter in a small non-stick pan over medium heat.
- Pour in the eggs and stir gently with a spatula in small circles.
- As the curds form, push them to one side and let raw egg flow underneath.
- When mostly set but still glossy on top, roll the omelette over itself onto the plate.
- Sprinkle with chives.
Advertisement · placeholder
Tara’s tips
- Pale, not brown, is the goal — keep the heat moderate.
- Stop while it's still glossy on top; carryover heat finishes it.
Serving suggestions
- Serve with buttered toast and a green salad.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
How do I keep it pale?
Lower the heat than you think you need, and don't walk away from the pan.
You might also like
Related recipes
Pakistani
Indian
Palak Paneer
Soft cubes of paneer in a smooth, gently spiced spinach sauce — comforting, green and surprisingly…
Indian
Indian Masala Omelette
A fluffy omelette packed with onion, tomato, chilli and coriander — the breakfast that wakes up…