French-Style Omelette
2 eggs
1 Tab. butter
Goat Cheese
Moroccan Tomato and Onion Salad (below)
Moroccan Tomato and Onion Salad
2 large, fresh tomatoes
1/2 Vidalia or other sweet onion
1 1/2 Tbsp white vinegar
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Crack two eggs into a bowl and whisk until everything is well combined and smooth.
Set your skillet over low heat and add 1 Tbsp salted butter. The butter should melt slowly, it shouldn’t make a sizzling noise when you add it to the pan. Once it’s melted pour the eggs in, again they shouldn’t make any noise when hitting the pan.
Using your spatula, continue to mix the eggs while also shaking the pan. This combination of movements helps the omelette to set up properly and not just become scrambled eggs. Make sure to also scrape down the sides of the pan so everything is incorporated. Once you notice the top of the eggs get a tacky look, remove from the heat and let it sit for about one minute.
To roll the omelette, tip the pan at an angle and slide the spatula under the edge, folding the egg onto itself in 1” increments. After the first inch has been folded place a half teaspoon of butter (or more up to you!) in the pan. It will run under the rest of the omelette making it easier to remove.
Continue folding until all the egg is used up. Place onto a plate and serve with the salad and some goat cheese for an added touch.
1/2 Vidalia or other sweet onion
1 1/2 Tbsp white vinegar
3 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
Crack two eggs into a bowl and whisk until everything is well combined and smooth.
Set your skillet over low heat and add 1 Tbsp salted butter. The butter should melt slowly, it shouldn’t make a sizzling noise when you add it to the pan. Once it’s melted pour the eggs in, again they shouldn’t make any noise when hitting the pan.
Using your spatula, continue to mix the eggs while also shaking the pan. This combination of movements helps the omelette to set up properly and not just become scrambled eggs. Make sure to also scrape down the sides of the pan so everything is incorporated. Once you notice the top of the eggs get a tacky look, remove from the heat and let it sit for about one minute.
To roll the omelette, tip the pan at an angle and slide the spatula under the edge, folding the egg onto itself in 1” increments. After the first inch has been folded place a half teaspoon of butter (or more up to you!) in the pan. It will run under the rest of the omelette making it easier to remove.
Continue folding until all the egg is used up. Place onto a plate and serve with the salad and some goat cheese for an added touch.
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