Omelette au fromage

AT A GLANCE

  • Serves 1 people

"The secret to an excellent omelette starts with the quality and freshness of the eggs," says France-Soir chef Jean-Paul Prunetti. "It's a complex dish to make - simple but far from easy if excellence is the desired outcome. There are many different basic recipes in France; my mother's and my grandmother's always started with great eggs, whisked together using two forks, with a little salt and black pepper, and were then poured into a hot pan glazed with a knob of butter and a splash of oil." At France-Soir, says Géraud Fabre, the omelette is served "baveuse" - still a little runny.

  • 2 eggs, at room temperature
  • 1 eggwhite, at room temperature
  • 2 tbsp milk
  • 40 gm Emmental, finely grated
  • 2 tsp grapeseed oil
  • Parsley or chervil, to serve
01   Whisk ingredients except oil and parsley in a bowl with a fork and season to taste. Heat a non-stick 20cm-diameter omelette pan over high heat, add oil, then pour in egg. As omelette starts to cook, gently pull the egg back from the sides of the pan with a rubber spatula, allowing the runny egg to spread into the pan until cooked but still slightly runny (1½-2 minutes), then fold omelette over on itself and slide onto a warm plate. Season to taste and garnish with parsley or chervil.

Topics:

OMELETTE, EGGS, SPRING, MILK, MAIN, EMMENTAL, EGGWHITES, FRANCE-SOIR, EGGS, PARSLEY, FRENCH, CHERVIL

Recipe:

GÉRAUD FABRE , JEAN-PAUL PRUNETTI

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

2012 DOMAINE JEAN-FRANÇOIS GANEVAT “LES GRANDES TEPPES VIEILLES VIGNES”, CÔTES DU JURA. , suggested by PIERRE STOCK

FEATURED IN

Oct 2016

Oct 2016

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