French Omelette

So typically I don't love regular omelettes (scrambled eggs rapped around cheese, bacon, veggies etc.) Something about the flavor never comes off right for me, and honestly you can't really make a small omelette so you have to be really hungry in order to get through one. SO then I found a recipe for french omelettes which are much mellower! :)

Basically they are scrambled eggs with fresh herbs and butter that are cooked flat and rolled up plain, or with some sort of cheese (goat cheese, feta, mozzarella, cheddar...)


Recipe-

2-3 eggs
salt and pepper
1-2 tbls of milk or water

beat with a fork until the eggs run smoothly through the fork tongs.

then add in:

1 tbls diced butter
fresh herbs( i did basil, thyme and dried marjoram)

Heat the skillet up on medium/high with a little butter to grease it.

Pour the eggs into the hot skillet, let the eggs set just a tiny bit before you start to stir the eggs with a fork in order to constantly be incorporating the runny egg bits with the cooked bits making sure to let the eggs stay together and cook like a pancake. When everything is coked through, sprinkle on your cheese

So typically I don't love regular omelettes (scrambled eggs rapped around cheese, bacon, veggies etc.) Something about the flavor never comes off right for me, and honestly you can't really make a small omelette so you have to be really hungry in order to get through one. SO then I found a recipe for french omelettes which are much mellower! :)

Basically they are scrambled eggs with fresh herbs and butter that are cooked flat and rolled up plain, or with some sort of cheese (goat cheese, feta, mozzarella, cheddar...)


Recipe-

2-3 eggs
salt and pepper
1-2 tbls of milk or water

beat with a fork until the eggs run smoothly through the fork tongs.

then add in:

1 tbls diced butter
fresh herbs( i did basil, thyme and dried marjoram)

Heat the skillet up on medium/high with a little butter to grease it.

Pour the eggs into the hot skillet, let the eggs set just a tiny bit before you start to stir the eggs with a fork in order to constantly be incorporating the runny egg bits with the cooked bits making sure to let the eggs stay together and cook like a pancake. 

When everything is cooked through, sprinkle on your cheese in the pan and then using your fork as a helper roll the egg on itself like a crepe. 

Roll your omelette out onto a warm late(a warm plate is especially good if your making more then one because the first will stay warm while you cook the second) 

Garnish with a little sea salt or more fresh herbs if desired.

This type of omelette is definitely my favorite because the butter cooked in adds a depth and richness while the herbs are fresh and enjoyable and nothing gets to heavy!