How to make the omelette from “The Bear”

A few times a year there’s a new show (or season of a show) that the internet obsesses over, and this time it’s The Bear–Season 2.

And with good reason.

In case you haven’t had a chance to watch it yet, you have this one great omelette scene to look forward to.

I’m talking about this one:

How to make the omelette (but with a twist)


  • 1-3 eggs (my favourite is to use 1 egg for a super thin omelette, but that can be tricky)
  • 1 to 2 tablespoons butter, plus more for serving (optional)
  • Boursin cheese (I can’t get this brand where I am, so I use an herb-flavoured cream cheese and it works just fine)
  • Fresh chives, thinly sliced 
  • Potato chips, gently crushed (I prefer balsamic vinegar chips)


Steps included in the show, but which I found unnecessarily fancy:

  • Place a fine-mesh sieve over a small bowl. Crack eggs into the sieve, then whisk with a fork until all the egg has strained through. (I just whisk the eggs without a strainer.)
  • Transfer the cheese to a pastry bag or a zip-top bag and cut a ½-inch hole off the tip end or corner of the zip-top bag. This is to easily pipe a line of cheese down the centre of the omelet. (I just place the cheese on the omelette in small chunks, so it’s almost the same once it melts.)

Heat butter in a non-stick skillet over medium-low heat until melted.

Whisk eggs in a bowl. I like to add a dash of fizzy water (or just plain water if I’m out of fizzy).

Pour in the whisked eggs (optional: very lightly scramble using a wooden or plastic spatula).

Cook, undisturbed, until the top of the omelet looks almost entirely set. Run the spatula along the sides of the omelet and jiggle the pan back and forth to prevent it from sticking to the pan.

Place a generous helping in the middle of the omelet from one end to the other.

Holding the handle of the pan, carefully tilt the pan so that the top of the omelet starts to curl away from the pan. Or just fold it with the spatula, if you can’t be bothered to be fancy about it (read: me).

Make sure to fold both sides of the omelette.

After this I let cook for a while longer, then flip over and crisp up the other side as well.

Spread some additional butter over the warm omelet (optional), then garnish the omelet with freshly sliced chives and crushed potato chips.

Tips for a good omelette

  • Cook this over medium heat rather than high to have better control over the done-ness of the omelet—you don’t want to burn or brown the outside before the inside has a chance to set.
  • Use a non-stick skillet to make rolling the omelet as easy as possible (a well-seasoned cast-iron skillet can also work, but only if it’s truly well-seasoned and therefore non-stick).
  • Don’t shy away from the butter! If you use too little the omelet will have a higher chance of sticking.
  • In the show they use sour cream & onion chips, but because the chives and the cheese I use are already heavy on similar flavours, I prefer to use balsamic vinegar chips to balance it out.