French-Style Omelet with Boursin Cheese Filling

I noticed a recent food trend where folks are stuffing omelets with a Boursin cheese mixture. In the recipe provided below, the Boursin cheese is mixture of fromage frais, cream cheese, butter, a bit of parmesan, in addition to some fresh herbs.

If you are struggling with the technique of making a French-style omelet with a soft center and cooked exterior, try not to get discouraged, and just remember that practice makes perfect!

The following recipe makes 1 omelet, with enough cheese filling for roughly 4 omelets.

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French-Style Omelet with Boursin Cheese Filling

I noticed a recent food trend where folks are stuffing omelets with a Boursin

cheese mixture. In the recipe provided below, the Boursin cheese is mixture of

fromage frais, cream cheese, butter, a bit of parmesan, in addition to some fresh

herbs.

If you are struggling with the technique of making a French-style omelet with a

soft center and cooked exterior, try not to get discouraged, and just remember that

practice makes perfect!

The following recipe makes 1 omelet, with enough cheese filling for roughly 4

omelets.

Ingredients

• ¼ cup cream cheese (softened)
• ¼ cup butter (softened)
• ¼ cup fromage frais (a fresh, mild cheese)
• 3 Tbsp parmesan cheese (freshly grated)
• Kosher salt and freshly-ground black pepper (to taste)
• 2 Tbsp fresh chives (finely sliced)
• 1 Tbsp fresh parsley (finely chopped)
• 3 whole eggs
• ¼ tsp Kosher salt (or more to taste)
• 2 Tbsp butter (softened)

Instructions 

• To make the Boursin cheese filling, use a hand mixer or stand mixer to whisk together the softened cream cheese, softened butter, fromage frais, and grated parmesan cheese.
• Taste, and season with Kosher salt and freshly-ground black pepper.
• Stir in the finely-sliced chives and chopped parsley, and mix until the herbs are evenly distributed throughout the cheese mixture.
• Carefully transfer the softened, room-temperature Boursin cheese mixture to a ziplock bag or a plastic piping bag, and cut a hole in the corner.
• Set the softened cheese mixture aside at room temperature while you prepare the omelet.
• For the omelet, aggressively whisk together 3 whole eggs in a large mixing bowl with ¼ teaspoon of Kosher salt.
• Place a medium-sized nonstick sauté pan over medium heat, and add the 2 Tablespoons of softened butter.
• Add the whisked eggs to the nonstick pan, and use a rubber spatula during the first minute of cooking to shake the pan and warm the eggs throughout.
• After the eggs have cooked for roughly 1 minute, stop stirring the eggs with the spatula, and allow a thin skin to begin to form on the bottom layer of the eggs where the eggs are in contact with the pan.
• While holding the pan by the handle with your dominant hand, carefully tilt the pan away from you, and gently hit your dominant hand with your non-dominant hand until the omelet begins to slide away from you towards the far edge of the pan.
• *You are basically encouraging the omelet to move away from you and position itself up on the outer edge of the pan. This positioning will make it easier to fold that outer edge of the omelet back in towards itself.
• Squeeze out a few tablespoons of the Boursin cheese mixture into the center of the omelet. Try to add the Bousin in a tube shape that will mimic the final shape of the cooked omelet.
• Carefully turn the omelet out in the pan so that it folds gently onto itself, leaving a soft egg center filled with Boursin cheese, and a cooked exterior.
• Turn the omelet out onto a serving plate, and serve warm.

Notes

This omelet is best eaten immediately, while the cheese filling is still slightly
warm.