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Omelette Recipe from “The Bear” with Boursin & Potato Chips

This omelette recipe from “The Bear” needs just 7 ingredients, is easy to make and it tastes so good. It’s filled with Boursin and in a stroke of genius, is topped with crunchy potato crisps!

Plated Omelette filled with Boursin and topped with Crunchy Potato Crisps

Smooth Operator

Why Are Chefs So Mean?
Well… they beat eggs and they whip cream.

That was a favourite joke of 8-year-old me and what I considered to be the height of sophisticated humour. And in that sense, not a whole lot has changed.

What has changed is the way I beat eggs.

Because, when it comes to making the ultimate omelette, you need to be a smooth operator. And for silky, smooth eggs we whisk the eggs in a fine mesh sieve using a fork.

It also helps to separate the chalaza (pronounced kuh-ley-zuh) which is the weird thick, gloopy bit (not the technical term) that can be difficult to properly incorporate when you’re beating eggs. By using a fork rather than a whisk, you’ll create a fluffier texture.

And, by the way, whisking and straining the eggs through a sieve also works beautifully for Korean egg rolls and scrambled eggs.

Bonus feature? The sieve catches any stray bits of eggshell because ‘crunchy’ is not what we’re going for when it comes to omelettes. A crunchy topping, like the sour cream and onion chips we’re using works a treat – but no eggshells in your omelette.

Sydney’s Omelette Recipe

If you’re watching The Bear, this is the self-same omelette Sydney (played by Ayo Edebiri) made for Nat (Abby Elliot) in episode 9, series 2.

Syd asks an ashen-faced Nat whether she’s okay.
Nat responds with “I just haven’t eaten”.

How many of us get caught up in the busyness of our workday, promising ourselves that we’ll grab something – as soon as we finish “this”?

And where does that lead?

Straight to HANGRY.
Which is never a good look and it never does anyone any good. 

This omelette recipe takes less than 20 minutes to make, is easy to make, and it tastes so good.

It’s filled with Boursin and in a stroke of genius, is topped with potato crisps and chopped chives.

Omelette with Boursin and Potato Crisps

Boujee Boursin

Boursin is a Gournay cheese invented by Francois Boursin in 1957. It’s a soft, creamy spreadable cheese that works well in a variety of dishes. ‘Garlic & Fine Herbs’ is the original flavour, which is the one we’ve used in this recipe. Different flavours of Boursin are available in different countries and include flavours like ‘Crackled Black Pepper’, ‘Fig & Balsamic’ and more.

The creaminess of the Boursin paired with a perfectly fluffy omelette is delightfully balanced with the satisfying salty crunch of the potato crisps, and rounded off by the freshness of the chives. It makes for a fantastic breakfast or brunch – and will definitely keep the hanger at bay.

Rate This Omelette Recipe from “The Bear”    

Did you try this omelette recipe? Tell us about it! How yum was it? Did you enjoy the addition of potato crisps?  Leave a comment, rate it, and don’t forget to tag your photo#theculinarycartel on Instagram so we can see what you come up with.

And hey, let me know if you’re watching “The Bear”.


Omelet from The Bear with Boursin cheese, Chives and Potato Crisps

Frequently Asked Questions

Can I make this gluten-free?

The omelette and Boursin filling are gluten-free, but you may need to check the ingredients in the potato crisps to be certain. 

Do I have to include the chives?

No. you can omit the chives if it’s not your thing.  Use this recipe as a starting point and adapt it to suit your tastes. 



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Omelet from The Bear with Boursin cheese, Chives and Potato Crisps

Omelette Recipe from “The Bear” with Boursin & Potato Chips

  • Author: Jess Bunn
  • Total Time: 0 hours
  • Yield: Serves 1



This omelette recipe from “The Bear” needs just 7 ingredients, is easy to make and it tastes so good. It’s filled with Boursin and in a stroke of genius, is topped with crunchy potato crisps!



  • 2 Tbsp butter
  • 3 eggs
  • 34 Tbsp/ large blob of Garlic and Herb Boursin
  • Thinly sliced chives for serving
  • Handful of crushed, ruffled sour cream and onion potato crisps
  • Salt and pepper to taste



  1. Place a fine mesh sieve over a bowl, and crack in the eggs. Whisk the eggs with a fork until they pass through the sieve. Set the sieve aside and whisk in the salt until well combined.
  2. Heat a 25cm frying pan over medium-low heat. Add 1 tablespoon of butter to the pan, swirling it around to coat the bottom and sides evenly.
  3. Pour the whisked eggs into the pan. Hold a rubber spatula in one hand and continuously stir the eggs while gently moving the pan back and forth with your other hand. Cook the eggs while stirring and periodically scraping down the sides of the pan with the spatula. Continue this process until the eggs are mostly set but still slightly runny and wet on top, which should take approximately 3 minutes. Swirl the pan while cooking to make sure the eggs set in an even layer. Use a spatula to spread them more evenly across the pan where necessary.
  4. Arrange dollops of cheese in a line across the upper third of the omelette.
  5. Tilt the pan slightly and use the spatula to fold the top edge of the omelette over the cheese, bringing it towards the centre. Use the spatula and gravity to help the omelette roll and fold over completely.
  6. Carefully transfer the folded omelette onto a plate, ensuring the seam side is facing down. You can do this by placing a dinner plate over the frying pan, and turning the pan to flip the omelette out, or by simply using a spatula to slide it onto a serving plate.
  7. Use the remaining tablespoon of butter and rub it along the top of the omelette.
  8. Sprinkle chives, crushed potato chips, and a couple of grinds of black pepper over the omelette.

Serve and enjoy!


  • Prep Time: under 10 min
  • Cook Time: under 10 min
  • Category: Breakfast
  • Method: Fry


  • Serving Size: 1

Keywords: omelette, The Bear

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