Provençal Omelette
31 January 2026
A Provençal omelette is inspired by the flavors of the Provence region of France, typically featuring Mediterranean ingredients like herbs, tomatoes, garlic, and sometimes olives and bell peppers. Unlike the pale, delicate Parisian omelettes, Provençal omelettes are more rustic, and sometimes served open-faced.
Total time -
About 30 minutes
INGREDIENTS -
Per serving
2 large eggs
1 large tomato
1/2 white onion
1 garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
Handful each of fresh parsley and basil
Salt and pepper to taste
Maldon flaky salt to finish
TOOLS -
Cast iron skillet
Offset spatula
Pepper mill
PREPARATION -
Cut tomato into one inch pieces, and slice onions and garlic crosswise
Place onions and garlic into medium heat skillet with olive oil, salt, and pepper
Add parsley by tearing or cutting with kitchen shears
Toss and stir until onions become soft and translucent, then add tomatoes with one tablespoon of butter
Allow the mixture to thicken while occasionally stirring for 15 to 20 minutes or until ingredients solidify, then remove from the pan
Add butter and additional oil if necessary to the pan, and bring heat up to 7 or 8
Beat eggs, salt, pepper, and olive oil in a mixing bowl vigorously with a sturdy dinner fork until emulsified
When butter begins to bubble, add egg mixture
Do not move until the pan is hot enough that the omelet will slide and not stick
Lift cooked egg with the spatula, and tilt to allow uncooked egg onto the surface of the pan
When most of the mixture is cooked, but still glistening add tomato and onion mixture to one half of the surface and flip onto a plate
Serve with toast, garnish with fresh black pepper, fresh herbs, and flaky salt
NOTES -
Using kitchen shears or tearing parsley and other herbs creates less bruising, and a more rustic, fresh appearance, and taste.
Dried Herbes de Provence are often used instead of fresh herbs, or as an added punch of flavor and color to the egg mixture
Olives and bell peppers are great editions to the filling
