I still remember the first time I made this XXL omelette at a farmhouse in Provence. The family matriarch watched over my shoulder as I nervously caramelized the onions, whispering “doucement, doucement” (slowly, slowly) when I tried to rush. That patience transformed ordinary onions into golden threads of sweetness that, when folded into eggs with spinach and nutty Gruyère, created something magical. This isn’t just breakfast—it’s a celebration dish that turns humble ingredients into something worthy of gathering around the table. ✨
The Story 📖
The XXL omelette has deep roots in French countryside cooking, where families would gather after long days in the fields to share hearty, nourishing meals. In southern French villages, similar oversized omelettes are still prepared during spring festivals, celebrating community and seasonal abundance. What makes this version special is the marriage of deeply caramelized onions—cooked until they collapse into sweet, jammy threads—with earthy spinach and nutty cheese that creates pockets of molten goodness throughout.
Ingredients Spotlight 🧪
• 12 large eggs, room temperature
• 3 large onions (about 1.5 lbs/680g), thinly sliced
• 8 oz (225g) fresh spinach (or 4 oz/115g frozen, thoroughly drained)
• 7 oz (200g) cheese (I recommend 4 oz Gruyère and 3 oz Comté), grated
• 3 cloves garlic, finely minced
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt, divided
• Freshly ground black pepper
• 2 tablespoons fresh chives, finely chopped
Chef’s Note: The quality of cheese makes all the difference here. Seek out aged Gruyère for its complex, nutty depth. If unavailable, a combination of sharp white cheddar and Swiss cheese works beautifully. The cheese should be cold for easier grating but allowed to come to room temperature before adding to the eggs—this ensures proper melting.
Step-by-Step Guide 📝
1. Caramelize the onions – Heat 2 tablespoons olive oil in a 12-inch cast-iron skillet over medium-low heat. Add onions with ¼ teaspoon salt. Cook for 25-30 minutes, stirring occasionally, until deeply golden and jammy. Add garlic in the final 2 minutes. Transfer to a plate.
2. Prepare the spinach – In the same pan, add remaining oil and spinach with a pinch of salt. Cook until completely wilted, about 3-4 minutes. Transfer to a clean kitchen towel, let cool slightly, then squeeze to remove excess moisture. Roughly chop.
3. Prepare the egg mixture – Crack eggs into a large bowl and beat just until combined—overbeating incorporates too much air and creates a tough texture. Fold in ¾ of the cheese, leaving some for topping. Season with remaining salt and freshly ground pepper.
4. Cook the omelette – Wipe out the skillet, return to medium-low heat, and add butter. When foaming subsides, add the egg mixture. Scatter caramelized onions and spinach evenly across the surface. Cook untouched for 3-4 minutes until edges begin to set.
5. Finish cooking – Sprinkle remaining cheese on top. Cover and cook for 10-12 minutes until mostly set but still slightly runny in the center. For a fully set omelette, place under a broiler for 2 minutes to finish cooking the top.
Expert Techniques 🛠️
The secret to this omelette’s silky texture lies in temperature control. Unlike restaurant omelettes cooked quickly over high heat, this XXL version demands patience. Keep the heat medium-low throughout cooking—this allows the eggs to set gently without becoming rubbery while giving cheese time to melt completely.
For a perfect flip (if desired), place a large plate over the skillet, hold firmly, and quickly invert. Then slide the omelette back into the pan uncooked-side down. But don’t feel obligated—a partially open-faced approach works beautifully too, especially when finished under the broiler for a golden top.
Presentation & Pairing Ideas 🍽️
Serve this omelette directly in the cast iron for rustic appeal, or slide onto a warmed platter garnished with fresh chives and a few turns of black pepper. A side of lightly dressed arugula with lemon provides the perfect peppery, acidic counterpoint to the richness.
For drinks, consider a crisp Sancerre or, for weekend brunches, a French 75 cocktail. In cooler months, this omelette pairs beautifully with a Bouchée à la Reine for a complete French-inspired meal. For dessert, try classic French Madeleines or a Lemon Meringue Tart to cleanse the palate.
Make this recipe your own by experimenting with herbs like tarragon or thyme, or transform it seasonally—summer brings opportunities for fresh tomatoes and basil, while fall calls for mushrooms and sage. Trust your instincts—the beauty of an XXL omelette is that it welcomes creativity while remaining true to its comforting essence. 💕