French Omelet

Last month we recommended reading (or more rightfully owning a copy of) Julia Child, et al. Mastering the Art of French Cooking and here we present to you our French Omelet recipe.  The French have made an art of cooking eggs, seriously, and this dish honors that tradition.  As always, click the recipe card for a 4×6 printable copy.

Using a fork, whisk the eggs in a small bowl.  Season with salt and pepper.

In a small nonstick or well-seasoned cast iron skillet melt the butter over medium heat swirling to coat the sides.

Pour the eggs into the pan and use a nonstick spatula to slowly push the eggs section by section, tilting the pan to allow the liquid egg to run into the bottom of the pan doing your best to maintain an even layer.

Allow the omelet to cook undisturbed for about a minute.  The egg should be set on the bottom but still a bit soft on top.

Shower with a generous grating of parmesan cheese and a tablespoon of chives.

Using your spatula, gently fold the omelet into thirds and transfer to a plate.

Return the pan to medium-high heat.  Add the olive oil, mushrooms (we used morels), and a generous pinch of salt and pepper and sauté until the mushrooms are golden crisp around the edges.

Empty the pan onto the omelet and garnish with favas and greens.

Add edible flowers for garnish.

Serve immediately.

Pairing Suggestions:

We would NEVER condone drinking wine for breakfast…it’s too early.  What we’d suggest in regards to pairing would be an array of options for the umami flavors of this dish by way of the aforementioned ‘fancy mushrooms’: Morel, Chanterelle, Lobster, King Oyster, Hedgehog, or whatever crazy stuff you can find locally at your farmer’s market/in your region.  In addition, you can substitute out the Italian parmesan for hard cheeses like: Romano, Pecorino, Manchego, Garrotxa, Cave Aged Gruyere, hell, if it’s hard, can be shaved, and you love it, go for it!  Alright, alright, who are we kidding…we’d have wine for breakfast.  We’ll make this easy for those who like their wines and are in-tune with their palates: Lot (you choose the number) Chardonnay from (you choose your region, vintage, or style).  An office favorite is to actually do red with this dish.  We’d currently go with the Lot 629 Pinot Noir from the Santa Maria Valley area of California.  If you’re digging through your cellar, any Chard or Pinot from anywhere the earth allows it to grow well will suffice too.

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