Une Petite Omelette
French food sometimes gets a bad rap for being hoity-toity and overly complex, but the humble omelette disproves that claim. This classic dish is gorgeous in its simplicity, requiring only three ingredients: eggs, butter, and cheese.
This dish is all about the technique. It comes together very quickly in the pan and finishes with a dramatic flourish as you flip the final product onto the plate. It takes a bit of practice to get the motion right, but once you do, it’s a great way to impress housemates/friends/lovers.
Now let’s talk about fillings. Cheese is absolutely essential. My favorite is a hard, aged cheese like Parmigiano Reggiano or Pecorino Romano. But you can also use Cheddar, Gruyère, Swiss, Asiago, or Jarlsberg. Anything that’s melty and has a nice nutty quality.
As for other fillings, you can toss in some fresh herbs, ham, bacon, or turkey bits, if you have ’em. If not, no worries. Even with just cheese, the results will taste sublime (You might even have a—how should I phrase this?—egg-piphany.)
Finally, this technique works best with a small non-stick pan that you can lift with one hand. If you have a stainless steel pan, that’s fine too, just make sure you use a lot of butter so it doesn’t stick.
Okay! Let’s make a classic French omelette!
8" or 10" non-stick or stainless steel skillet
small mixing bowl
cheese 1 tablespoon grated per egg
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