Don’t be deceived by the flat, almost scrawny French omelet. It tastes buttery and delicate with fine herbs and takes less than 5 minutes. A perfect breakfast for anyone in a rush.
By Julie McAleenan
A typical omelet served in my kitchen is stuffed with anything I can find: onions, peppers, sun-dried tomatoes, salsa, and (maybe too much) cheese. Fit as many ingredients in as possible, fry and viola! We have breakfast.
Although my technique of stuffing the crap out of the omelets tasted good, you can’t really say it’s refined. Deep down inside I knew there was a proper, better technique to making an omelet. Who else to turn to but Julia Child?
Stroll through any region in France and you will not have to search long to find a delicious omelet. Just don’t go asking for a “Julie-style” (read: overstuffed) creation! These omelets are flat, almost colorless, and at first glance appear downright scrawny. Despite their unfamiliar appearance, though, one bite and you will be hooked. The French are known for their culinary wonders, and thanks to Julia Child most Americans now know at least a few of the French secrets.
Serve the omelet with a mixture of French herbs (from ICE Culinary) and bon appetit!
- 2 to 3 eggs per omelet
- 2 tablespoons butter per omelet
- 1 tablespoon milk or cream
- salt and pepper
- 1 tablespoon clarified butter
- 1 teaspoon chives, finely chopped
- 1 teaspoon flat leaf parsley, finely chopped
- 1 teaspoon chervil, finely chopped
- 1 teaspoon tarragon, finely chopped
- Whisk eggs and milk/cream into a mixing bowl.
- Heat omelet pan with butter over high heat.
- Tilt pan to coat entire pan.
- Once foam dissipates add omelet mix.
- Let cook for a few seconds.
- Using a spatula, lift up the solid sides in the 2, 6, and 10 o-clock positions, pushing the uncooked egg to the bottom of the pan.
- Complete this a few times until the omelet is cooked.
- Flip onto a plate and top with butter, fine herbs, salt and pepper!