French omelette - classic
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
It's hard to mess up a dish if the instructions are incredibly simple. This is true for the classic omelette—a dish that, while quite ordinary, can brighten up a morning meal. Given the number of possible filling combinations, this part of French cuisine has every chance of becoming a traditional breakfast staple that won't get boring.
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 large eggs
- 1 tbsp (15 g) butter, plus 1 tbsp extra.
- 1 tbsp. l. olive oil
- 1/4 cup cooked tomatoes
- 2 tablespoons shredded goat cheese
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Cooking the dish according to the recipe:
- Heat a nonstick omelet-size frying pan (20-25 cm in diameter) over low heat. Add 1 tbsp (15 g) of butter. While it's melting, crack the eggs into a large bowl. Pour in the melted butter and whisk well. Season with salt and pepper.
- Place the skillet over medium-low heat. Add the olive oil and remaining butter and heat until hot. Pour in the egg mixture and hold the handle (use an oven mitt if necessary to avoid burning yourself). Move the skillet back and forth, slowly stirring the eggs with the back of a fork.
- Carefully lift and move the cooked omelette pieces so that the liquid mixture is on the bottom. After about 30 seconds, you'll have an evenly cooked but still quite moist "crepe." At this point, add your choice of filling, such as tomatoes and goat cheese, or leave the omelette as is, in the classic French style.
- To roll the omelet, immediately tilt the pan to about 45°C (145°F), lifting the handle so that the higher portion begins to slide down and roll itself up. You can use a fork or spatula to help with the process. Hold the pan so that its bottom edge is above a warm serving plate. Continue lifting the handle upward until the omelet rolls up and slides down onto the plate. Serve immediately.
Author of the recipe - Wolfgang Puck is a professional chef and food writer.
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