Family Meal

by Chef David Ferguson




Classic French Omelet, with Spinach, Feta, and Chives

Prep Time:  10 mins    Cook Time:  5 mins    Serves:  1

When you go for an interview at a lot of restaurants, they will ask you to make something that exemplifies some mastery of basic technique. The classic French omelet is one such dish. This morning I was feeling a bought of nostalgia in between hunger pangs so I dusted off the non stick pan and whipped this up.  

The key to a good omelet lies mostly in the consistency of the eggs and your technique once you add them to the pan.  Unlike scrambled eggs, where vigorous whisking is encouraged to incorporate more air and produce a fluffy texture, the aim here is for a dense silky custard in the omelet.  Whisk only until the yolks and whites are fully mixed together, and do not add any milk or half and half.  

Once your eggs are fully whisked, its time to get cooking.  The pan should be preheated over medium heat with about a tablespoon of butter.  As soon as you add the eggs you want to gently jostle the pan and keep the eggs from immediately  cooking.  This will form a custard and create the texture you want when you cut into your omelet.  At this point you may add your fillings (if any) and allow the edges of the omelet to begin to set.  Don't go crazy if you add fillings though, as too much will prevent you from making the crepe-like folds that create a French omelets distinctive form.

When the custard has just begun to set and the edges have begun to solidify, its time to remove the eggs from the heat.  Using a rubber spatula, loosen and gently lift the edges of the omelet up from the pan.  Using an underhand grip on the pan, roll one edge of the omelet over towards the middle while tilting the pan and sliding the omelet onto a plate.  You should be able to roll the omelet over onto itself and onto the plate.  This is a little tricky, and requires some practice.  Thankfully, a dozen eggs only costs a couple dollars.  Even if you botch the plating, the results will still be tasty.  Go practice and you'll be ready for brunch service in no time!


  • 2 large eggs
  • 1/4 cup crumbled feta
  • 1/3 cup fresh spinach
  • 1 tsp chives; finely chopped
  • 1 tbsp unsalted butter
  • salt to taste


Crack two eggs in a medium mixing bowl and whisk until just combined.  Place a non stick pan over medium heat and add in a tablespoon of butter.  As the butter melts, make sure it evenly coats the bottom of the pan and up the sides as well.  When the butter has melted, add your eggs to the pan.  Immediately jostle the pan so the eggs do not set too quickly.  Roll the pan so the custard coats the whole pan evenly.  As the eggs begin to set, add in the feta and spinach.  Season with salt before you roll the side of the omelet with a rubber spatula and remove it from the pan.  Sprinkle with chives and a drizzle of melted butter.