Individual Springtime Omelet Parisienne | PCC Natural Markets

Individual Springtime Omelet Parisienne

Serves: 1 to 2

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free gluten-free iconGluten-free 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.


Possible toppings


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 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.

More about: asparagus, eggs


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