French Herb Omelet with Gruyere Cheese

by: Chef Ben Davis

Compatible Wolf Appliances:


The preparation of a classic French omelet is a time honored tradition amongst chefs as a measure of skill and technique. This is a great way to master the control of the heat on Wolf Gas or Induction. Just remember to have all the ingredients ready to go. The omelet will take less than 60 seconds to prepare.

Prep Time
Cook Time


  • 2 tablespoons finely chopped Italian parsley or chervil leaves
  • 2 tablespoons finely minced chives
  • 1 tablespoon finely chopped tarragon leaves
  • 6 eggs at room temperature
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1/2 cup grated gruyere cheese
  • 2 cups fresh baby lettuce
  • 1-2 tablespoons vinaigrette of choice
  • 2 to 4 slices toasted sourdough bread


Combine the herbs together in a small bowl and set aside.

In a separate bowl crack the eggs. Using a fork held in a flat position, beat the eggs until they form a smooth texture. Season the eggs with salt and pepper and add the herbs.

Place a 10 or 12 inch nonstick pan on the largest Wolf Burner on the highest setting. Add the butter and heat the pan until the butter melts and is just on the edge of turning brown and smoking.

Add the eggs and immediately begin to stir with a fork while simultaneously shaking the pan back and forth on the burner. Use the fork to loosen the edges of the eggs from the sloped sides of the pan. Add the cheese to the lower half of the omelet once the eggs start to set. Hold the pan above the burner at a steep angle and use the base of your palm to bang hard on the handle 3 or 4 times to loosen the eggs.

Turn off the heat. Hold the pan at a steep angle against a serving plate and gently fold the omelet onto the plate as you remove the plate from the pan.

Brush the top side of the omelet with unsalted butter. Serve with the baby greens tossed in the vinaigrette and toasted bread slices.