Overstuffed American omelets are much more about the fillings than they are the eggs. Au contraire, French-style omelets are all about the eggs, and almost not at all about the fillings. This means, of course, that proper cooking technique is key to success. Much has been said about the right way to make a French-style omelet; this recipe takes all the guesswork out of the equation and delivers rich, flavorful, elegant rolled omelets, accented only with cheese and fresh chives.

An extra yolk is added to whole eggs to boost richness, the eggs are lightly beaten,, and a dual heat setting is used starting over low heat and finishing over medium-high. You can make only one omelet at a time (the recipe calls for enough ingredients to make two), so consider your first omelet a rehearsal and the second one show time.

These omelets can be served for breakfast, lunch, or dinner. A green salad is a perfect accompaniment.

Total Cooking Time: 30

Preparation Time: 10

Active Cooking Time: 20

Make Ahead: Serve immediately

Yield: 2 servings

Difficulty: Intermediate