My Chef-Husband Just Taught Me How to Make the Perfect French-Style Omelet and My Brunch Is Forever Changed

I grew up eating under-seasoned scrambled eggs with ketchup. (No offense, mom, I loved them at the time) but the notion of an omelet wasn't even on my breakfast radar until years later.

In fact, I can't remember the first time I had an omelet but I can remember the first time I had a proper one. My then chef-boyfriend, now chef-husband Luke made me breakfast when we first started dating. Omelets were the main event and brunch as I knew it was forever changed.

"The perfect blonde" he smiled as he placed a glistening, bright yellow omelet in front of me, with lobster claws peeking out from under the eggy folds. It was undoubtedly the best omelet I'd ever tasted—a life-changing one—buttery, fluffy, perfectly cooked with a sprinkle of chives on top. I'd never had an omelet quite like this.

So, recently I asked Luke to recreate the perfect blonde for me. Here's what happened when I followed him into the kitchen to show me how to make the world's best omelet.

Related: My Chef-Husband Made Me His Marry Me Potatoes and I Would Definitely Say 'I Do' All Over Again

What's the Difference Between a French Omelet and an American Omelet?

Before we get to Luke's best-ever brunch, let's take a moment to talk about French vs. American omelets . American omelets are usually a bit browned on the outside, the egg round is folded in half and it's stuffed with any number of fillings (vegetables, cheese, meat, etc.). A French omelet is cooked only until it's set and uniformly light yellow. It can be filled or left unstuffed and it's rolled out instead of being folded in half.

Related: The IHOP-Approved Secret Ingredient for Tender, Fluffy Omelets

Ingredients for the Best French Omelet

Now that we're clear on what a French omelet is, let's get to work. First, Luke took a few eggs out of the fridge, along with heavy cream, a stalk of fresh asparagus, some morel mushrooms and Gruyere cheese. He grabbed salt as well. That was it. Short and sweet as far as ingredients go.

He also reached for a nonstick pan, telling me this is crucial for French omelets so they don't stick when you go to flip them.

Related: The Absolute Best Way to Make Soft, Creamy Scrambled Eggs, According to Legendary Chef Jacques Pépin

How to Make the Best French Omelet

Then Luke set the oven to 300°F, cracked a few eggs into a small bowl and added a splash of heavy cream "To give you creamier, fluffier texture" he tells me, whisking away.

Next, he added a few pats of butter to the pan waiting nearby on medium heat. Once the butter started to bubble, he added the beaten eggs, stirring constantly with a rubber spatula for 20 to 30 seconds until little whisps of eggs start to cook.

After scraping down the sides with the spatula, he neatly arranged the shredded cheese, steamed asparagus stalks and sauteed morels in a row in the middle and placed the pan in the oven for 1 to 2 minutes max.

Everything comes down to timing with perfectly executed French omelets. This is why I've been butchering them my whole life—I'm always taking more time for each step than Luke does.

Once the cheese was melted and the bottom of the omelet was set, he removed the pan from the oven and used the spatula to fold each flap over the center, then he flipped it upside down in one swift move onto the plate so the seam side was on the bottom.

And that friends, is how you make the perfect blonde.

Chef Luke's French Omelet Tips

Luke tells me the key to getting omelets perfectly blonde and not overcooked is not to overcook the eggs and to finish them in the oven over low heat. "That's why omelets are usually hammered when you order them," he says. "It's the violent heat and overcooking."

He also tells me farm fresh eggs are key for a French omelet. Because the eggs are cooked just until set and the fillings are minimal (if there is a filling at all) there's nothing to make up for less-than-stellar eggs. This is the moment to splurge at the farmers market.

Related: My Chef-Husband Made Me the World's Best Breakfast Sandwich and My Mornings Are Forever Changed

Best French Omelet Fillings

Although Luke opted for in-season morel mushrooms, asparagus and Gruyère cheese for this omelet—a homerun combo I highly suggest copying—his other go-to variations include:

• Ham, alpine cheeses (such as Swiss, Emmental, Jarlsberg, raclette) and chives
• Spring or summer vegetables (like asparagus, peas, mushrooms and spinach) with goat cheese and fresh herbs
• Crab or lobster with buffalo mozzarella, comté or fontina and chives

What to Serve With a French Omelet

I've only had one of three sides on the handful of occasions Luke's made me his famous omelets: roasted potatoes , rosti potatoes (which is like a super thin, crispy hashbrown pancake) or a simple dressed salad of leafy greens with a mimosa for good measure. A classic dish calls for classic sides and these are tops for omelet pairings in Luke's eyes (and mine).

My Honest Thoughts of My Chef-Husband's French Omelet

Omelets are forever ruined for me—unless Luke makes them or I'm in a French restaurant with an omelet pro behind the pass. Other than that, it's a no-go.

Even the few times I tried to order them at other restaurants and requested they be prepared on the "soft" side and not well done, it hasn't worked. They just can't compare to Luke's.

His omelet is fluffy, buttery, creamy and perfectly blonde, with tangy melted cheese, roasted mushrooms and the sweetest asparagus stalks peeking out from end of the rolled eggs. It looks great and tastes even better.

Up next: My Chef-Husband Made Me the World's Best Breakfast Sandwich and My Mornings Are Forever Changed