Omelettes are an absolute French classic in every sense. They are neither rich nor complicated and in the hands of the right chef this simple dish, cooked well, transcends into haute cuisine.
Elizabeth David the great cookery writer who bought French cooking into the homes of Britain said in her book An Omelette and a Glass of wine
“As everybody knows there is only one infallible recipe for the perfect omelette: your own”
She also had a few basic pointers in style and method. Firstly don’t beat the eggs too hard, they should be fluffy and light, not exhausted. A few gentle whisks with a fork are enough. Secondly be careful never to let the filling overpower the egg and butter flavour of the dish.
Recipe: Omelette Fine Herbes
Serves 4
Prep and Cook time: 10mins
Ingredients:
- 8 fresh free range eggs
- 75ml milk
- 2 sprigs of fresh flat leaf parsley finely chopped
- 4 sprigs chervil leaves
- 8 chives shopped
- Seasoning
- 2tbsp unsalted butter
Method:
- In a bowl GENTLY beat the eggs and milk with a fork, add half the chopped parsley and chervil and season to taste (only beat the eggs when you are ready to start cooking not beforehand).
- Over a medium heat melt the butter in a non-stick frying pan or skillet – wide enough for the omelette to lie flat (not raise up the sides).
- When the butter is melted add the egg mixture and stir GENTLY for 1 minute. Leave to cook for a further minute or two until lightly set.
- Fold the omelette in half by tipping the pan away from you and flipping it over with a wooden spatula.
- Serve sprinkled with remaining herbs.
Recipe: Omelette Paysanne
Serves 4:
Prep and cook time: 25mins
Ingredients
- 6 fresh free range eggs
- 200g Lardons (unsmoked thick bacon diced)
- 2 potatoes diced
- 1 tbsp of crème fraiche
- 1 tbps unsalted butter
- 1tbps of grated comte cheese (hard cheddar style cheese)
Method
- In the Omelette pan gently fry the lardons and potatoes in 1tbsp of butter, until the potatoes begin to cook through (approx 5 mins) be sure to shake the pan now and then so the potatoes do not stick. If necessary add more butter.
- Beat the eggs, season.
- Turn up the heat under the potatoes and bacon and pour in the eggs.
- Cook for 2 or 3 minutes until nearly set then add the spoonful of crème fraiche in the middle.
- Sprinkle with cheese.
- Slide out flat and slice.
To Serve: Good just as it is, but feel free to add a crisp green salad and some crusty bread to the table. The glass of wine must be a good full bodied red
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