We were first introduced to french omelette making by Julia Child in her show ‘The French Chef’ as she amazingly creates a omelette in only 14 seconds. Our omelettes are not always produced that quickly, but they are a family breakfast favorite!
- 1 egg per omelette, well beaten
- 1 tablespoon of butter per omelette
- toppings of choice
Begin by ensuring your butter and pan are good and hot — the butter should foam, then when it subsides, pour the eggs into the pan, shaking it to spread the eggs over the bottom. Then let it sit for a few seconds to make a solid layer. At this time you may add your favorite omelette toppings, such as wilted kale, cooked shiitake mushrooms, and caramelized fennel and onions (or any great combination!). Work quickly! Next begin jerking the pan toward you to fold the outside egg around toppings, repeating the movement until they are all rolled up. Toss the omelette so it’s right at the far edge of the pan, then roll it right onto the plate. Let it sit for a minute to set before you dig in so it sets.