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classic french omelette recipe

Written on Saturday, September 24, 2016 | 12:37:00 PM




Serves : servings 

Ingredients : 
- 3 eggs
- 10g butter
- sea salt and freshly ground black pepper

HERB FILLING
- 1 tbsp each of chopped parsley, chervil, tarragon and chives

BLACK PUDDING FILLING
- 10g butter
- 1⁄2 onion, finely chopped
- 1⁄2 small apple, cored and finely diced
- 75g black pudding, skinned

Preparation Method :
1) To make a plain omelette, crack the eggs into a bowl, season them with salt and pepper, then break them up lightly with a fork. Melt the butter in a frying pan until it’s bubbling. Pour in the eggs and wait a few seconds for the underside of the omelette to set, then start working the edges into the centre with a fork, letting the liquid egg fill the gaps.

2) Continue to cook the omelette to your liking. A fairly runny omelette will be ready in about a minute; double this for a well-done, firm omelette. Flip one side of the omelette towards the centre, then follow with the other side and slide it on to a plate. Serve at once.

3) For the herb omelette, mix the herbs together and reserve a scant tablespoon. Mix the rest of the herbs with the eggs and proceed as above. Sprinkle the finished omelette with the reserved herbs.

4) For the black pudding omelette, heat the butter in a small frying pan. Add the onion and apple and fry them over a medium heat for a few minutes until lightly browned and softened. Crumble up the black pudding and add it to the pan. Keep frying until the black pudding has crisped up a little, then set the pan aside. Make the omelette as described above, but when the eggs are almost set, add the filling in a line down the centre and fold the sides over it before turning out on to a plate.

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