Recipe: Melbourne Brekkie Hotspot Florian’s Herb and Gruyere Omelette With Dressed Leaves

This omelette has been on the menu at Florian since we opened the doors in March 2021. It might have had somewhat of a slow start, with people gravitating towards other dishes, but over time it has proven to be our most popular dish and the one that people return for.

It certainly takes skill to make the perfect omelette, and given how many we make in a week, it’s always a glorious moment when new chefs nail their first perfect one. It’s something of an informal initiation into the Florian kitchen, and a relief when someone new can take on the never-ending omelette rush on weekends.

You’ll make about 10 of these before you make the perfect one, maybe more, maybe less! But practice makes perfect and everyone has a different way that works for them (or so we’ve found). Working out your way of doing it is part of the fun.

Florian’s herb and gruyere omelette with dressed leaves

Makes 2

Ingredients

7 free-range eggs
1 tbsp thickened cream
2 tbsp unsalted butter
Salt flakes and freshly ground black pepper, to taste
50g gruyere (we use Heidi Farm gruyere from Tasmania. The amount of cheese used is up to you – if you want to use more, go for it!)
2 tbsp chopped herbs (we use dill, parsley, chives and tarragon)
Large handful of mixed salad leaves

Lemon vinaigrette
1½ tbsp extra-virgin olive oil
1½ tbsp lemon juice
Salt flakes and freshly ground black pepper, to taste

Method

Crack your eggs into a measuring jug and add the cream. With a stick blender, blend the eggs until you can see no separate yolk and white, and the cream is incorporated.

Heat a non-stick omelette pan on the stove over medium heat, and add ½ tbsp of butter. Once the butter has completely melted and the pan is hot, put a ladleful of the egg into the pan, measuring 250ml (1 cup).

Sprinkle with a pinch of salt, then holding the pan by the handle, use it to start swirling the egg around the pan, while at the same time swirling the mix around in the pan with a non-stick spatula to pick up the parts being cooked on the bottom. This will create an even cook of the egg and make the omelette smooth.

Once the omelette is 90 per cent cooked (1–2 minutes; it should still be runny on top), take it off the heat, grate half of the Gruyère over the top and add half the herbs. Let it sit for a minute before using the spatula to roll the omelette in two folds, the top third towards the centre and then those two-thirds towards the handle. The crease side of the omelette should then be facing the bottom of the pan.

Add another ½ tbsp of butter to the pan, and return it to the heat, melting the butter and basting the top of the omelette with a spoon to create a glossy, buttery finish.

Sprinkle with salt flakes and freshly ground black pepper and remaining herbs. Serve immediately with leaves of your choice dressed in lemon vinaigrette, made by whisking all the vinaigrette ingredients together in a bowl.

This is an extract from the Broadsheet cookbook The New Classics , which features 80 all-new recipes by Melbourne’s best restaurants. Published by Plum, the book is available for $54.99 at shop.broadsheet.com.au.