Individual Springtime Omelet Parisienne

Serves: 1 to 2

Your rating: None (1 vote)

These ingredients are:
peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

In France, the omelet (or omelette, as they prefer to spell it) is not considered a breakfast item, but a simple dish for lunch or dinner. A perfect omelet can be made sublime by the careful selection of ingredients that comprise it. Perfectly fresh organic eggs, local herbs, tender spring vegetables and gorgeous cheeses all come together here to create a celebration of spring at its finest!


Possible toppings


Preheat oven to 375° F.

Separate the yolks and the whites of the eggs, being careful to prevent any bit of the yolk from dropping into the whites. Add the cream, herbs, salt and pepper to the yolks and beat well.

Beat the egg whites until soft peaks form. Stir 1/3 of the whites into the yolk mixture to lighten it. Then carefully fold the remaining whites into the mixture until well blended.

Heat the butter in an 8-inch omelet pan over medium heat. Pour the egg mixture into the pan and smooth the surface. Run a rubber spatula around the edges and lightly under the mixture as it begins to cook to prevent it from sticking to the sides. Let it cook about 1 to 2 minutes, until the sides begin to bubble lightly.

Layer your toppings on the surface of the omelet, starting with the cheeses and building from there.

Place the pan in the oven and cook until the eggs are slightly firm throughout and the cheese is melted, about 4 minutes.

Remove the pan from the oven and fold the omelet onto a serving platter.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "New Day Northwest" show, which aired April 27, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: asparagus, cheese, eggs, herbs


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