Pilar Valdes' French Omelet with Boursin Cheese


Pilar Valdes' French Omelet with Boursin Cheese

  • 3 Large Eggs
  • 1 Tbsp Unsalted Butter At room temperature
  • 1 Tbsp Boursin Cheese We recommend the garlic and fine herb flavor.
  • Kosher Salt and White Pepper Feel free to use black peppercorns if white pepper is unavailable.
  • 1 Tbsp Finely Chopped Chives
  • 2 Handfuls Arugula
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Lemon Cut in half.



Set a 10-inch nonstick skillet over medium heat. Add the butter and swirl the skillet to melt. 

In a medium bowl, beat the eggs until fully combined and no traces of white remain. Season with a pinch of salt and a couple of grinds of white pepper. (We are using white pepper here to keep the eggs looking pale and yellow; but if you only have black peppercorns, by all means use that.) 

As soon as the butter is melted and foamy (do not brown!), pour the eggs in. Using a fork 

(tine-side up) or a flexible rubber spatula, immediately begin scrambling the eggs in a circular motion while shaking the skillet gently, occasionally tilting the skillet to make sure that the egg mixture is level. Your goal here is to ensure that no large curds form at the bottom of the skillet. 

Stop stirring when the top looks like soft scrambled eggs but still is slightly wet, about 1-2 minutes. Bump the heat to medium low. 

If the egg is still a bit runny, tilt the skillet so the mixture runs towards the edges of the skillet, which have more heat and will help it cook faster. Dot the Boursin all over the surface of the egg. Remove from heat. 

Tilt the skillet away from you, and starting at the handle-side, gently roll the omelette towards the opposite edge of the skillet. To close the cylinder, the final flap and roll goes over the top of the omelette, so that you finish seam side up. 

Gently shimmy the omelette onto your serving plate, seam side down. Garnish with chives and serve with a side salad.