The Boursin Omelette: An Easy Weeknight Win

Some nights call for an ambitious dinner. Other nights, you just want something quick, comforting, and really good.

Lately, while Walt has been busy coaching the local high school golf team — fresh off another North Bay League win here in Wine Country — Maire has been leaning into easy weeknight cooking at home.

One recent favorite: a riff on the Boursin Omelette from The Bear. Soft eggs folded around creamy Boursin cheese, topped with shallots, fresh chives, and crunchy potato chips. Simple, satisfying, and absolutely worth making.

Ingredients

Makes 1 omelet

• 3 eggs (we had 5 eggs left, so we made one large omelet to split)
• Salt and pepper, to taste
• 1 medium shallot, finely chopped
• ¼ pack Garlic & Fine Herbs Boursin cheese, at room temperature
• 1 tbsp chopped chives, plus more for garnish
• 2 tbsp butter, divided
• A small handful of crushed potato chips, for garnish

Instructions

1. Prep the eggs. Crack the eggs into a bowl, season with salt and pepper, and whisk until light and frothy.

2. Soften the shallots. Melt 1 tbsp of butter in a non-stick pan over medium heat. Add the chopped shallot and gently fry until softened. Remove from the pan and set aside.

3. Start the omelet. Melt the remaining butter in the same pan. Once melted, pour in the seasoned eggs and cook over low-medium heat.

4. Work the edges. As the underside begins to firm up, use a spatula to pull the cooked edges toward the center of the pan, letting the uncooked egg run out to fill the gaps. Continue until most of the egg has set.

5. Add the fillings. Dollop small amounts of Boursin across the center of the omelet and scatter in the cooked shallot.

6. Roll the omelet. Use your spatula to gently nudge the omelet into a roll. Slide onto a plate, seam-side down.

7. Garnish. Finish generously with crushed potato chips and a fresh sprinkle of chives across the top — the chips are the move here, so don't be shy.

To Serve

Pair with a bright green salad and a tasty glass of white wine. Weeknight dinner, sorted.