Sunday Brunch Omelet 1.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Plate Lab Nov 9, 2014

Here's how to make an omelet as perfect as Le Diplomate's: shiny and soft on the outside, super-creamy inside. The keys are gentle heat, constant stirring, confidence and practice.

Serve with a mixed green salad.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 1 servings

  • 4 large organic eggs
  • 2 tablespoons whole milk
  • 1/2 teaspoon thinly sliced chives, plus a few more for optional garnish
  • 1/2 teaspoon finely chopped parsley leaves
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon unsalted butter, clarified (see NOTE)
  • 1 1/2 ounces (about 6 tablespoons) freshly grated Gruyère cheese


Whisk together the eggs, milk, chives, parsley and salt in a medium bowl. Continue whisking for a few minutes until the mixture is foamy and bubbly.

Heat a 10-inch nonstick skillet over medium-low heat. Add the clarified butter. Once the butter is hot, give the eggs another few turns of the whisk, then pour them into the pan.

Use a rubber spatula to constantly stir the eggs while gently jerking the pan back and forth with your other hand. Cook the eggs very slowly, continuing to stir and scraping down the sides of the pan with the spatula periodically. Once the eggs are mostly set yet still runny and wet on top, smooth them evenly across the skillet and sprinkle them with the cheese. Turn off the heat; cover the skillet for a few seconds to barely melt the cheese.

Tilt the pan toward a plate; use the spatula to fold the outside (higher) edge of the omelet over the center, employing gravity to nudge the omelet to roll and fold over. Slide it onto the plate. Garnish with a light sprinkling of chives, if desired. Serve immediately.

NOTE: To clarify the butter, melt until foamy. Skim off the foam and carefully pour the clear liquid into a small bowl, discarding the white milk solids remaining in the bottom of the pan.

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Recipe Source

From Michael Abt, chef at Le Diplomate on 14th Street NW in Washington.

Tested by Joe Yonan.

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