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Recipe Detail Page
Classic French Omelette
Spring 2015
The perfect French omelette takes only minutes (well, about 1 minute 30 seconds) to make, and really allows the flavour and texture of a goose egg to shine. Success is all about details and technique, so read the recipe through carefully before beginning. The size of one goose egg is perfect for an omelette for 2, and ensures that you both get to sit down and enjoy your breakfast fresh and hot without trying to juggle multiple pans.
Makes 2 servings
1 goose egg
1 tsp (5 mL) water
2 tsp (10 mL) each chopped parsley and chives, divided
¼ tsp (1 mL) salt
Freshly ground pepper
1 tbsp (15 mL) unsalted butter
2 tbsp (30 mL) herbed Boursin or soft chèvre, crumbled
1 Beat egg with water until white and yolk are uniform. Add 1 tsp (5 mL) each parsley and chives and season with salt and pepper.
2 Heat a 10-inch (25-cm) nonstick pan on high heat. Add butter and swirl pan to melt and coat. Return pan to heat, and when butter is hot and sizzling, pour in egg mixture and let cook for 10 seconds or until egg has set on the bottom and air bubbles are forming between pan and egg. Keeping it in direct contact with the burner, swirl pan in a circular motion to allow uncooked egg to move to edges of omelette, until almost all liquid egg is gone. Sprinkle on half of crumbled cheese, then begin jerking the pan towards you to roll omelette over on itself and enclose the cheese. Immediately turn omelette out onto a serving plate so that the bottom is facing up. Sprinkle with remaining cheese and herbs and eat immediately.
Makes 2 servings
