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Chef Don's
Favorite Other Entree Recipes
French Omelet
Yield: 1 Omelet
2 large eggs
2 Tbsp. Milk
Salt and Pepper to taste
1 Tbsp. Butter
Omelet filling optional, suggestions follow
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, peppers, 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
- 2 to 3 tablespoons sliced apples, pears or strawberries, alone or with a complimentary cheese
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