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French-Style Omelet

Source of Recipe


From "Clinton St. Baking Company Cookbook



List of Ingredients



• 3 eggs, any size
  
• Salt and ground black pepper
  
• 1 Tbsp unsalted butter
  
• Any combination of fillings, such as: grated Swiss, Cheddar, goat cheese, Monterey Jack or Muenster; spinach; chopped tomatoes; mushrooms; bacon or ham; roasted red peppers, or caramelized onions
  






Instructions



1. Crack the eggs into a bowl. Add a pinch of salt and pepper to taste. Whisk the eggs with a fork to break them up and mix them thoroughly until they look like foamy orange juice. You shouldn't be able to see pieces of white or yolk.
   
   
2. Heat an omelet or fry pan over a medium flame until it's hot. Add the butter, swirl it around until it's melted but not browned, foamy but not burned. If the butter browns too fast, your pan is too hot.
   
   
3. Pour or ladle your eggs into the pan. You'll know the pan is hot enough because the eggs will start curling up around the edges.
   
   
4. Agitate the pan a bit and move the eggs with a spatula as though you're giving them a light scramble, until they're a little bit creamy and a little bit fluffy, 1 to 2 minutes. The entire bottom of the pan should be covered. Turn off the heat and add your fillings.
   
   
5. Time for the flip and tuck. (a) First flip over one end of the omelet with your hand or spatula to partially cover the filling; (b) next, with your hand or spatula, gently roll the omelet over again. (c) Nudge it onto the plate with a spatula or your other hand. When the omelet is out of the pan, form the omelet on the plate with your hand, literally tucking in the sides to make a beautiful, oval, plump little packet. (d) The top of the omelet with look fluffy and blonde, without any browning, with both ends of the omelet hidden under the "seam" on the bottom of the plate.
   
   Makes 1 omelet.