Individual Springtime Omelette Parisienne
Serves: 1 to 2
In France, the omelette is not considered a breakfast item, but a simple and savory item for lunch or dinner. A perfect omelette 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!
- 3 large organic eggs Add to list
- 1 tablespoon cream or crème fraiche 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
- Mount Townsend Cirrus Cheese Add to list
- Fresh goat's milk chèvre Add to list
- Gruyere Add to list
- Blanched asparagus Add to list
- Freshly shelled 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 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 omelette 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 omelette, 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 omelette onto a serving platter.
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.