| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
2bl |
1 |
servings |
INGREDIENTS
|
|
A good French omelette should take less; so the first step |
|
|
; than a minute to cook |
|
|
Is to assemble the filling; (see following) and |
|
|
; warm the plates. |
|
|
; Allow 2 to 3 eggs |
|
|
Per person; break them into a |
|
|
; bowl then add 1 |
|
|
; teaspoon cold water |
|
|
; and a tiny |
| 1 |
pn |
Salt. Beat eggs with a fork just enough |
|
|
; to blend yolks and whites and for the |
|
|
Eggs to run freely. |
INSTRUCTIONS
Heat 1 teaspoon butter in a small omelette pan. When sizzling and just on
the point of turning brown, pour in egg mixture and shake backwards and
forwards over a high heat. At the same time stir with the flat of a fork.
Lift the edges occasionally to allow the uncooked mixture to run into the
spaces.
Spoon the filling onto the omelette while the eggs are still creamy then,
with a spatula, fold omelette over and loosen underneath to make sure it
doesn't stick to the pan. Turn out onto a heated plate. Serve immediately.
The Omelette Pan - It is best to use a small pan so the omelette is not too
thin. My favourite is a small French pancake pan which measures 15cm across
the base with sides sloping out to 20cm in diameter across the top. This
size is perfect for a 2 or 3 egg omelette.
Fillings:
CHEESE and CHIVES: Scatter over grated cheese and sprinkle with chopped
chives.
MUSHROOM: Saute sliced mushrooms for a few minutes in butter.
BACON AND TOMATO: Cook 2 chopped bacon rashers in a saucepan until fat
sizzles, then drain away any excess fat. Add 2 or 3 chopped ripe tomatoes,
2 to 3 tablespoons water and a good pinch of dried thyme. Simmer for about
five minutes then season with salt and pepper to taste. While eggs are
still creamy, spoon some of this mixture over omelette then sprinkle with
some grated cheese and chopped parsley or chives. Turn over and serve,
drizzled with some of the tomato juice from the pan. Sufficient for 2 or 3
omelettes.
CHICKEN AND CHEESE: Chopped cooked chicken, grated tasty cheese and a
generous quantity of chopped chives is a delicious omelette filling.
POTATO, BACON AND ONION: Fry chopped bacon until it sizzles, then add
sliced onion, cook until limp then add some sliced or diced cooked potato
and some chopped fresh sage and fry until golden.
Converted by MC_Buster.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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