← Back to Search Results
Cointreau Omelete Recipe-13808

Photo by: Joseph De Leo
Comments: 0


Omelette au Cointreau

Without question, my most successful omelet is an omelette au Cointreau. By adding alcohol and sugar to the eggs, they become lighter and have a creamy custard consistency when cooked to perfection. The sugar in my version of this traditional dessert is one-third of that used in the original.

Depending on the size pan you use, and the number of people you serve, you can easily increase or decrease this recipe. For each egg, use 1 teaspoon sugar and 1 tablespoon Cointreau.

Yield: Serves 2


  • 3 eggs
  • 1 tablespoon granulated sugar
  • 2 to 3 tablespoons Cointreau, to taste
  • ½ tablespoon butter
  • Confectioners sugar for dusting


1. In a bowl, beat the eggs, granulated sugar, and Cointreau together until smooth.

2. In a 7- or 8-inch nonstick omelet pan, heat the butter over medium-high heat.

3. Add the egg mixture to the pan and rapidly and constantly stir with a wooden spoon. If you can, gently shake the pan at the same time. When the eggs are nearly set, yet a little liquid still remains, stop stirring and shake the pan for a couple of seconds, making sure that the bottom of the pan is completely covered by the egg. At this point, the eggs should be set, yet still moist. Stop shaking the pan and allow the bottom of the omelet to firm slightly, 4 to 5 seconds. (After making several omelets, you will be able to stir and shake the pan simultaneously.)

4. Fold the omelet into thirds by lifting the handle and tilting the pan at a 30-degree angle. With the back of the spoon, fold the portion of the omelet nearest you toward the center of the pan. Gently push the omelet forward in the pan so the unfolded portion rises up the side of the pan. Using the spoon, fold this portion back into the pan, overlapping the first fold. Turn the omelet out onto a serving plate so that it ends folded side down. Dust with confectioners’ sugar and serve immediately.


Omelette au Rhum (Rum Omelet): Substitute rum for Cointreau.

Omelette aux Fraises et au Cointreau (Strawberry Omelet with Cointreau): Place 3 tablespoons diced strawberries across the center of the omelet before folding in step 4. Decorate with 2 strawberry halves.

Omelette aux Fraises (Strawberry Omelet): By omitting the Cointreau from the above variation, the omelet becomes a breakfast treat for the whole family.

Omelette vallée d’Auge (Omelet with Apples and Calvados): Substitute 2 tablespoons Calvados for the Cointreau. Place a few tablespoons of sautéed apples down the center of the omelet before folding in step 4. Decorate with additional slices of sautéed apple.

© 1988 Richard Grausman

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include confectioners sugar for dusting.

181kcal (9%)
42mg (4%)
0mg (0%)
129mcg RAE (4%)
325mg (108%)
107mg (4%)
4g (21%)
10g (16%)
1mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
desserts-4-today Desserts 4 Today
by Abby Dodge
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?