Classic Egg Omelette
The earliest classic egg omelettes are suspected to have come from ancient Persia. The French word omelette was first used in the 16th Century. Not only did the French have a variety of spellings for the dish, but they also offered a broad range of ingredient combinations. From fresh herbs like parsley, chives, and tarragon to mushrooms, asparagus, spinach, or truffles, the omelette is the perfect vehicle to experiment with new flavor pairings.
Classic Egg Omelette
The earliest classic egg omelettes are suspected to have come from ancient Persia. The French word omelette was first used in the 16th Century. Not only did the French have a variety of spellings for the dish, but they also offered a broad range of ingredient combinations. From fresh herbs like parsley, chives and tarragon to mushrooms, asparagus, spinach or truffles, the omelette is the perfect vehicle to experiment with new flavor pairings.
Ingredients
- 1/4-1/3 cup filling of choice optional: fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives; smoked salmon and scallions
- 1 tsp unsalted butter
- 2 eggs
- 1 TB milk or water
- kosher salt/fresh ground black pepper to taste
- herbs optional
Instructions
- First, prepare the filling. A basic rule of thumb s that you need one quarter to one-third cup of filling for every two eggs. If you are using a filling that needs to be cooked, such as apples, mushrooms, onions, peppers, leeks, quickly saute in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and set aside.
- Crack the eggs into a small mixing bowl. Add milk or water, salt and pepper. Whisk vigorously until well-blended. The frothier the liquid, the fluffier the omelette. Add herbs and set aside.
- Heat a 6 to 8-inch frying pan over high heat until very hot. Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling, and before it starts to brown, slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little and after about ten seconds shake the pan a bit and use a spatula to gently direct the egg mixture away from the sides of the pan and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sauteed vegetables or fruit first, near the center, then sprinkle any cheese on top.
- Tilt the pan to one side and use the spatula to fold approximately one-third of the omelette over in the middle. Shake the pan gently to slide the omelette to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
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