Tuesday, March 12, 2013

French Omelet

Ok, quiz time! What is the difference between an American omelet and French omelet? Yes, there is a difference. Well, unlike an American omelet, a French omelet never turns brown and instead of getting folded in half it gets folded into thirds. It's quite beautiful and looks like an eggy burrito for all of your yummy fillings. How does it never turn brown you ask? Well, it is cooked VERY slowly on a VERY low heat. So yes it is VERY time consuming. If you have time in the mornings (or even for dinner!) then this would be a great choice. It's fun for everyone to get involved in because they can customize the filling for their omelets. Personally, I love mushrooms, spinach, onions, and cheese. I'm usually far too lazy to make and omelet and just scramble everything into an eggy mess. But if you have the patience and energy to make an omelet, French is the way to go. The key to this omelet is patience, so don't try to rush it. It's elegant and really, who doesn't like a cheesy omelet?

What you'll need (for one omelet):
2 eggs
1 tsp. butter
(fillings of your choice)
1/2 tsp. kosher salt
1/2 tsp. pepper

1. Heat the butter in a nonstick pan over low heat. Once the butter starts to bubble, it's time to start your omeleting.
2. In a bowl, crack your eggs and beat them until they're completely blended (you should see NO parts of the whites). This may take a minute or two so be patient!!!
3. Add your eggs to the pan and keep pulling the cooked egg to the middle, letting the uncooked egg flow out to the sides, swirling the pan so its evenly coated with the egg. Continue to do so until it is fully cooked.
3. Add your fillings to the middle and fold the sides in (so it looks like a burrito).
4. Top with the kosher salt and pepper and dig in!

enjoy :)

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