I Made the Omelet From “The Bear” and Yes, You Should Too

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, Episode 9 (and with good reason). In case you haven't had a chance to binge all 10 episodes yet, I won’t disclose too much detail. However, what I will tell you is that you have a spectacular cooking scene to look forward to–especially if you’re a foodie.  

What Is the Omelet From "The Bear"

Here is a little deep dive into the scene: In the midst of the usual restaurant chaos, Sydney notices that Sugar is struggling to work. She asks if she can make her something to eat, and Sugar answers “...an omelet?”. The following scene shows Sydney preparing the dish, then serving Sugar a beautiful omelet garnished with fresh chives and crushed potato chips. Although it looks like a classic French omelet at first, the addition of potato chips seems inspired by the Spanish Tortilla, which is an open-faced omelet loaded with thinly-sliced and fried potatoes. 

The best thing about this particular cooking scene of The Bear is that we get to see every step of the process, whereas most of the time we only see a few in-between shots and the final dish. Which means only one thing: it’s easy to recreate. First, Sydney cracks the eggs into a strainer and whisks them through, then cooks the eggs in a generous amount of melted butter. She then pipes a line of Boursin cheese down the middle, and folds the omelet up into a long cylinder before adding the finishing touches. 

As someone who loves an omelet (and as a big fan of The Bear), I was eager to give this recipe a try. I can’t say I make French omelets often, but when I do, I consider them an excuse to go all out with butter and, in this case, cheese. Although I wish I could say this was an easy process for me, I did have a difficult time folding the omelet as I only had a cast iron skillet (I recommend using a regular nonstick pan). With that being said, the taste of the omelet itself was delicious, and the addition of crushed potato chips was a genius hack that I will continue to use with my omelets going forward.

How To Make the Omelet From "The Bear"

Ingredients:

3 large eggs

1 to 2 tablespoons salted butter, plus more for serving

Boursin cheese

Fresh chives, thinly sliced 

Potato chips, gently crushed

Instructions:

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. Transfer the Boursin 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 Boursin down the center of the omelet.

Heat butter in a nonstick skillet over medium-low heat until melted. Pour in the whisked eggs and very lightly scramble using a wooden or plastic spatula. This will make for a light and fluffy omelet. 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. Remove from the heat. 

Pipe a generous line of Boursin down 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. Using a fork or the spatula, gently begin to roll the omelet into a tight cylinder. Gently transfer the omelet seem-side down onto a plate, letting it gently roll off the pan.

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

Tips For Making the Omelet From "The Bear"

• Cook this omelet over medium heat rather than high to have better control over the doneness of the omelet—you don't want to burn or brown the outside before the inside has a chance to set.
• Use a nonstick 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 nonstick).
• Don’t shy away from the butter! If you use too little the omelet will have a higher chance of sticking.