FRENCH OMELETTE RECIPE RECIPES

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ULTIMATE FRENCH OMELETTE RECIPE | BBC GOOD FOOD



Ultimate French omelette recipe | BBC Good Food image

The omelette is one of the most fundamental dishes in any cook's arsenal, and this recipe will teach you how to get it right every time

Provided by Angela Nilsen

Categories     Breakfast, Main course

Total Time 5 minutes

Yield 1

Number Of Ingredients 6

3 eggs , as fresh as possible, preferably organic and free-range, room temperature
2 knobs unsalted butter
1 tsp finely, freshly grated parmesan (or vegetarian alternative)
2-3 chopped tarragon leaves
1 tbsp each snipped chives and chopped chervil or parsley
3 rounded tbsp finely grated gruyère

Steps:

  • Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
  • Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
  • Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half, if that’s easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.

Nutrition Facts : Calories 396 calories, FatContent 33 grams fat, SaturatedFatContent 14 grams saturated fat, ProteinContent 24 grams protein, SodiumContent 0.95 milligram of sodium

FRENCH OMELET RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



French Omelet Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 1 serving

Number Of Ingredients 5

2 large eggs
2 tablespoons milk
Pinch kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
Omelet filling suggestions, optional, follow.

Steps:

  • Combine the eggs, milk, salt, and pepper in a medium bowl and mix very well with a fork or a whisk.
  • Set a plate by the stove. Heat a small (about 6 inches) seasoned omelet pan or non-stick skillet over medium-high heat. When the pan is warm, add the butter (it should sizzle gently). Swirl the pan to distribute the butter as it melts. When the butter stops sizzling and the foam subsides add the eggs. Pause to let the eggs heat slightly and then stir vigorously, with a heatproof spatula, making sure you include the sides of the egg mixture occasionally so the omelet cooks evenly. Once the eggs are just set, bang the pan gently on the burner to release the omelet from the pan. Check to see that it is not sticking to the sides or bottom of the pan, if so release the omelet with a heat proof spatula. Hold the pan at a 45-degree angle to the stove and carefully fold the omelet like a business letter. Cook just until the desired degree of doneness lifting the pan or reducing the heat to prevent browning. (A classic omelet doesn't have any browning on it.) Transfer to a warm plate and serve.
  • Omelet Filling Suggestions: There are many omelet fillings, both raw and cooked, sweet and savory. Here is a starting point, but feel free to improvise. Once the eggs are set add any of these ingredients before folding. An alternative method, to use with delicate fillings, like creme fraiche and herbs, fresh fruits or caviar; is it to roll the omelet and then slice the top open, as you would a baked potato, and then fill it.
  • - 1 tablespoon finely chopped fresh herbs, like Italian parsley, basil, dill, tarragon, chives, thyme, and chervil. Use the herbs alone or in combination, like the classic combination fine herbs (equal parts parsley, chervil, chives and tarragon.) Brush the finished omelet with butter and sprinkle with additional herbs. Herbs can also be added to the omelet mixture to flavor the eggs more fully. 
  • - 2 to 3 tablespoons cooked vegetables like, chopped asparagus, spinach or other greens, zucchini, mushrooms, eggplant or peppers 
  • - 2 tablespoons diced fresh tomato or avocado 
  •  - 2 tablespoons grated cheese, like Gruyere, Goat cheese, Cheddar, Monterey Jack, Gouda, Feta 
  •  - 1 tablespoon currant jelly, then dust omelet with confectioner's sugar 
  • - 2 tablespoons chopped proscuitto or other ham, crumbled cooked bacon or other cured meat 
  • - 1 to 2 tablespoons chopped smoked salmon or trout, with a tablespoon sour cream, cream cheese or creme fraiche 
  • - 1 tablespoon honey with 1 tablespoon ricotta cheese 
  • - 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese

Nutrition Facts : Calories 262 calorie, FatContent 22 grams, SaturatedFatContent 12 grams, CholesterolContent 405 milligrams, SodiumContent 450 milligrams, CarbohydrateContent 2 grams, ProteinContent 14 grams, SugarContent 2 grams

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