{recipe} I heart eggs omelet

The omelet is an oops-we’ve-run-out-of-everything lifesaver. If all you have are a few eggs sitting alone in the fridge, you have dinner, or breakfast. A traditional French omelet of two-to-three eggs per person should be beaten, cooked and served in 90 seconds, the experts say. In respect of this culinary folklore, have the filling completely ready before you cook the eggs. An omelette should be served baveuse, cooked by still soft, never well-done.

I heart eggs omelet

This is the height of culinary chic, seven-year-old Ava learns as she gently beats the eggs with a fork. This is the most essential basic skill for any budding chef and the cornerstone of French gastronomic tradition. If you can master the art of a perfect omelet, you can step proudly forward in any kitchen, knowing that you can create a masterpiece out of a few simple ingredients. “I don’t know about that,” Ava says. “I just like eggs.”

4 eggs
1 bunch asparagus
2 teaspoons butter
1/3 cup freshly grated cheese

Beat the eggs with a fork just enough to blend the yolks and whites. Season to taste. Meanwhile, blanch the asparagus in a saucepan of boiling, salted water for 3-5 minutes. Refresh under cold water, cut stems in half and set aside. Melt the butter in a medium-sized non-stick pan over a medium heat, tilting the pan to film the base and sides with butter. When the butter starts to colour, pour in the eggs. With a fork, pull the edges of the egg towards the centre as it thickens. Let the liquid part run into the vacant spaces. Quickly repeat so there is no more liquid, but the eggs are still soft. Scatter the cheese and asparagus over the eggs. Lift the handle of the pan so the omelette rolls over itself and on to a warmed plate, then serve immediately. Serves 2.

5 Responses to {recipe} I heart eggs omelet
  1. I need to try this. I’m sure my daughter will love it!

  2. I agree; omelets are so lovely, adaptable and a real life-saver. I grew up on my mum’s Asian version which has fish sauce, mushrooms, onions and at times minced pork. Gorgeous with rice or even congee (which, by the way, is fab for breakfast).

  3. One thing I forgot to add; Thanks for a fabulous Hummus! I already have a delicious hummus recipe, but it’s extremely high in fat, albeit ‘good’ fat via olive oil. I can now indulge in Hummus much more frequently using your recipe, which can be fat free short of the little drizzle if serving to guests. I do add cumin (I’m addicted to the stuff) and usually cook the garlic cloves with the chick peas for the last 10-15 minutes to ensure the garlic isn’t too ‘hot’ for the children who love this dip too :)

  4. Kate, I’ve found your blog via searching for a way to contact you or your Mum about your fabulous book ‘The Thrifty Kitchen’. How lovely now to find a blog that includes recipes for cooking with children. I’m a Melbourne Mum and I have three little ones under 7, and I love sharing the kitchen with them. My two older children are mad keen on cooking their own eggs, usually scrambled, but poached and omelettes too – I couldn’t agree with you more on the importance of this skill.

    Anyway, my family have enjoyed so many recipes from ‘Thrifty’, especially the Pasta and Beans with Pork (and sometimes chicken in pork’s place) Ragu, the remarkably satisfying Morning Sunshine (and I admit to initially being sceptical that it could taste as delicious as it does – sorry!), Japanese Chicken Donburi, and the Chicken with Garlic Puree, which has even convinced my partner that he can enjoy garlic as a stand-alone ingredient. The Green-Pea or Broad Bean Hummus is a lovely variation on the trad hummus too – oh yum.

    I am eager to try the Roast Belly of Pork with Apple and Fennel Stuffing – as soon as the weather cools perhaps?:) I have some new ideas for school lunch boxes when school starts up again thank you, and look forward to indulging in more of the delicious cakes and other treats….now and then.

    Thanks for a great book, it’s guaranteed to end up a little stained and it’s already well scribbled on through it’s regular appearances on my kitchen bench:D

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