INGREDIENTS

INSTRUCTIONS

From: mark@alexr.demon.co.uk (Mark Alexander)  Date: Mon, 29 Aug 1994
22:45:00 +0000 French omelettes are quite  thick, so the size of the
pan is important, for a 3 egg omelette you  need a 5-inch frying pan,
10-inches for a 6 egg omelette and so on.  Cut the bread into small
squares of about half to quarter of an inch.  Fry them in oil gently
and remove from the pan as soon as they turn  golden. Wipe the pan out
and put in the butter.  In a bowl lightly beat the three eggs. Heat the
butter until it  hisses. The moment it stops hissing pour in the three
beaten eggs and  with the back of a fork, scramble them in the hot
butter for about a  minute until all the egg is cooked.  When it looks
sort of soft scrambled addd the cheese, sprinkle over  the croutons and
season.  While the middle is still a little moist, fold it with a
palette  knife or fork and tip it onto a warm plate.  The omelette will
go on cooking for another 35 seconds to a minute  after you have taken
it out so unless you like eggy shoe leather,  take it out of the pan
just before it is cooked.  It is a wonderful omelette, slightly soft in
the middle, crunchy and  cheesy.  REC.FOOD.RECIPES ARCHIVES  /EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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