Rolled omelette (L'omelette roulée) from Mastering the Art of French Cooking, Volume One (page 133) by Julia Child and Louisette Bertholle and Simone Beck

  • eggs
  • butter
  • Serves : 1-2

  • EYB Comments

    See p. 135 to p. 136 for suggested garnishings and fillings.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See p. 135 to p. 136 for suggested garnishings and fillings.

  • Melanie on May 30, 2014

    The recipe that taught me to make omelettes. Works well with some simple herbs and cheese.

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Reviews about this recipe

  • Noshing With the Nolands

    Amber said it was the best omelette she has ever had. She had a second but just had the plain omelette since I was practising the technique. Plain or filled you will love them.

    Full review

  • Baked by Rachel

    Seriously, 2-3 minutes! That’s all you need. I’m your guinea pig. Trust me. This works, and is delicious!

    Full review

  • Bran Appetit!

    ...as intimidating as it might look with all the movement – was one of the easiest things I’ve ever made. It literally took just over a minute to cook and was the most tender omelette I’ve ever had.

    Full review

  • Epicurious

    ...Julia kind of scrambled the eggs in her omelette pan before doing the pan flip that gives the eggs their beautiful shape. I copied her TV moves. Et voilà! The omelette was perfect on the first try.

    Full review
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