French omelet with avocado, bacon and cheese
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Prepare a tender and delicious omelet filled with crispy fried bacon, tender slices of avocado, and grated Monterey Jack cheese. For an even more flavorful twist, stir fresh chopped herbs directly into the raw eggs. The omelet is first fried on the stovetop, and once it begins to set, it's finished in the oven, so choose a suitable frying pan right away. Serve this French omelet with the filling neatly rolled up and sprinkled with aromatic herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 eggs
- 1/4 cup heavy cream
- 1 tbsp finely chopped chives + extra for serving
- 1 tbsp finely chopped fresh tarragon + extra for serving
- 1 teaspoon sea salt
- 1 tbsp. crushed peppercorns
- 2 - 3 tablespoons unsalted butter
- 3 thick slices crispy bacon, crispy
- Half a ripe avocado, sliced
- 3 slices Monterey Jack cheese
- Fresh chervil leaves, for serving
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Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Crack the eggs into a medium bowl and add the cream. Add the chives, tarragon, salt, and black pepper and whisk until smooth and frothy.
- Heat a 20 cm (8 in) frying pan over medium heat. Add the butter and reduce the heat slightly. Using a 120 ml (4 fl oz) ladle, pour one portion of the eggs into the pan. Immediately begin stirring with a spatula. This is to warm up the eggs so they set like custard.Continue stirring them so that the eggs don't sit in one place for too long and get fried.
- As soon as the eggs begin to set, stop stirring. Transfer the pan to the oven for 1.5 minutes; the omelette should still resemble a set custard.
- Top with bacon, avocado, and cheese. Return the omelet to the oven for 30 seconds to melt the cheese. Using an oven mitt, tilt the pan to the side. Use a spatula to roll the omelet into a log and transfer to a plate. Sprinkle with green onions, tarragon, and chervil.
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