Individual Springtime Omelet Parisienne
Serves: 1 to 2
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.
- 3 eggs Add to list
- 1 tablespoon cream or crème fraîche Add to list
- 2 tablespoons chopped fresh tender herbs (basil, thyme, dill, chervil, tarragon, savory, etc. in any combination) Add to list
- 1/4 teaspoon salt Add to list
- Freshly ground pepper Add to list
- 1 tablespoon butter Add to list
- Your favorite toppings Add to list
- Cambembert-style cheese slices Add to list
- Fresh chèvre, crumbled Add to list
- Gruyère cheese, sliced Add to list
- Blanched asparagus Add to list
- English peas Add to list
- Baby spinach, lightly sautéed Add to list
- Whole basil leaves Add to list
- Crispy pancetta or bacon Add to list
- Capers Add to list
- Smoked salmon Add to list
Preheat oven to 375° F.
Separate egg yolks and whites, being careful to prevent any bit of yolk from dropping into the whites. Add cream, herbs, salt and pepper to yolks and beat well.
Beat egg whites until soft peaks form. Stir 1/3 of the whites into yolk mixture to lighten it. Carefully fold remaining whites into the mixture until well blended.
Heat butter in an 8-inch omelet pan over medium heat. Pour egg mixture into the pan and smooth the surface. Run a rubber spatula lightly around the edges and under the mixture as it begins to cook, to prevent it from sticking to the sides. Cook for 1 to 2 minutes, until the sides begin to bubble lightly.
Layer your toppings on the surface of the omelet, starting with any cheeses and building from there.
Place the pan in the oven and cook until eggs are slightly firm throughout and cheese is melted, about 4 minutes.
Remove pan from the oven and fold omelet onto a serving platter. Serve immediately.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "New Day Northwest" show, which aired April 27, 2011.
ABOUT OUR CHEF: 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.