x

Recipe : ** French Omelette

French Omelette
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    5 min
  • Cooking
    5 min
  • Ready in
    10 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
A good French omelette should take less, so the first step than a minute to cook. Is to assemble the filling, (see following) and warm the plates. Allow 2 to 3 eggs per person, break them into a bowl then add 1 teaspoon cold water and a tiny 1 pch Salt. Beat eggs with a fork just enough to blend yolks and whites and for the Eggs to run freely.
 

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Egg Cheese and Diary
Tags:
cook, minute, salt, salt, warm, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 2 to 3 eggs
  • 1 pch salt

  • Recipe preparation steps

  • 1
    Heat 1 teaspoon butter in a small omelette pan.
  • 2
    When sizzling and just on the point of turning brown, pour in egg mixture and shake backwards and forwards over a high heat.
  • 3
    At the same time stir with the flat of a fork.
  • 4
    Lift the edges occasionally to allow the uncooked mixture to run into the spaces.Spoon the filling onto the omelette while the eggs are still creamy then, with a spatula, fold omelette over and loosen underneath to make sure it doesn't stick to the pan.
  • 5
    Turn out onto a heated plate.
  • 6
    Serve immediately.The Omelette Pan - It is best to use a small pan so the omelette is not too thin.
  • 7
    My favourite is a small French pancake pan which measures 15cm across the base with sides sloping out to 20cm in diameter across the top.
  • 8
    This size is perfect for a 2 or 3 egg omelette.Fillings:CHEESE and CHIVES: Scatter over grated cheese and sprinkle with chopped chives.MUSHROOM: Saute sliced mushrooms for a few minutes in butter.BACON AND TOMATO: Cook 2 chopped bacon rashers in a saucepan until fat sizzles, then drain away any excess fat.
  • 9
    Add 2 or 3 chopped ripe tomatoes, 2 to 3 tablespoons water and a good pinch of dried thyme.
  • 10
    Simmer for about five minutes then season with salt and pepper to taste.
  • 11
    While eggs are still creamy, spoon some of this mixture over omelette then sprinkle with some grated cheese and chopped parsley or chives.
  • 12
    Turn over and serve, drizzled with some of the tomato juice from the pan.
  • 13
    Sufficient for 2 or 3 omelettes.CHICKEN AND CHEESE: Chopped cooked chicken, grated tasty cheese and a generous quantity of chopped chives is a delicious omelette filling.POTATO, BACON AND ONION: Fry chopped bacon until it sizzles, then add sliced onion, cook until limp then add some sliced or diced cooked potato and some chopped fresh sage and fry until golden.
  • Ready !