This is the second in our “Taste of The Yellow House” recipe series. These are all easy to make with things you probably already have in your pantry. This recipe looks especially easy (and it really is), but it may take a little practice to get comfortable swirling the eggs and folding the omelet. Be patient with yourself – once you get the hang of it, you will look like a pro and even more importantly, will dazzle your family and friends.
Technically all you need for a basic French omelet are 2 eggs and some butter. We find a little sea salt and cheese really liven it up. One of our favorite ways to prepare this is to toss a little chopped brie and diced ham onto the eggs while they are cooking. If you are looking for a dairy free version, substitute avocado oil for the ghee and add a few slices of avocado instead of the cheese.
We were introduced to the French omelet at an egg making class we took at the Kitchen Window in Minneapolis. Because it cooks so quickly, it helps to get all your ingredients measured and ready ahead of time so everything is in reach when you are ready to fry. Unlike the typical puffy, stuffed American omelet, these will be thin and flat like a crepe. It is also great for a “breakfast dinner” when served with a small green salad.
We use ghee (or clarified butter) instead of regular butter because it has a much higher smoke point. This means you won’t burn the butter as you are frying the omelet at this high temp. If you are especially crafty, you can make your own clarified butter from scratch. If you are like me and prefer to use your time doing other things, you can find ready-to-use ghee in the Indian foods section of a grocery store. The other pro tip – invest in a great non-stick saute pan and dedicate it for use with eggs or omelets. Only use silicone utensils and you won’t end up a year later with a scratched, beaten up pan that is “sort of” non-stick.
Serves 1 person
- Ghee or clarified butter
- 2 eggs
- Sea salt and pepper
- Shredded cheese and fillings of your choice
Scramble your eggs thoroughly, making sure it is completely combined.
Using your 11? fry pan, melt the ghee or clarified butter on a medium high heat. The pan will be ready and hot when a drop of water sizzles when dropped into the pan. Quickly pour your eggs into the pan and immediately swirl the eggs gently around in the pan so that you have a nice even circle of egg.
While the eggs are still wet, sprinkle a little salt and pepper over the top and add the cheese over half of the omelet. (That half will be the bottom of the omelet once you fold it. Because I am right handed, I put the fillings on the left side of the pan.)
When the eggs are just set, use a spatula to loosen the edges of the omelet if needed. Sliding the spatula under the omelet, gently lift and fold the unfilled half over the filled half of the omelet. (You may find it helpful to lift and slightly tip the pan while you do this.)
You can serve at this point; If you are feeling especially fancy, you and fold twice again into a quarter-wedge, and serve.