FRENCH OMELET

French Omelet is a classic dish of beaten eggs cooked and folded in half for serving. I first tried this kind of omelet on my honeymoon in Hawaii. I was amazed how quickly and effortless the omelet was prepared. The best part about it was that it can be served plain or with any of your favorite fillings: ham, shrimps, asparagus, onions, peppers, cheese, anything. Its been 12 years since it became my favorite dish for breakfast.

A quick word about cooking an omelet…A French Omelet should be shiny and delicately browned on the outside, moist and creamy in the center. A nonstick coating in the pan is especially helpful to reduce the amount of butter necessary for cooking the eggs. Have all your ingredients ready before you start cooking eggs. About 15 minutes before serving, prepare any of the fillings. Have the plate ready to receive the folded omelet, which should be served immediately.  For adults, 2-3 eggs per person, and for kids- 1 egg.

Ingredients:

• 2-3 eggs
• 1 tablespoon cold milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter or oil for cooking
• 1/4 cup cooked ham, thinly cut -optional
• 1/3 cup mozzarella, shredded (Cheddar, Swiss and Parmesan cheese can be used as well)
• 1/4 red bell pepper, diced – optional
• green onions – optional

In a small skillet over medium heat, with some butter toss ham, peppers and green onions, stirring frequently to prevent burning. Break the eggs into a small bowl. Add salt and pepper. Beat the eggs with a wire whisk or fork, just enough to mix the egg yolks and whites. Add the filling to the eggs.

Pour the eggs over preheated buttered skillet. Shake skillet occasionally to keep omelet moving freely over the bottom of the pan. with a metal spatula lift edge as it sets, tilting skillet to allow uncooked egg mixture to run under omelet. I like to turn the omelet over, even though it is not necessary. Instead, you can cover the skillet and over low heat cook it a bit longer until the top sets.

As I turn the omelet over, I spread the cheese on top, lift the edge of the omelet and quickly fold in half.

Slide omelet on to a warm plate, garnish if you wish. Serve the hot omelet immediately.

FRENCH OMELET

• Servings: 1
• Difficulty: easy
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Ingredients:

• 2-3 eggs
• 1 tablespoon cold milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon butter or oil for cooking
• 1/4 cup cooked ham, thinly cut -optional
• 1/3 cup mozzarella, shredded (Cheddar, Swiss and Parmesan cheese can be used as well)
• 1/4 red bell pepper, diced – optional
• green onions – optional

Directions:

1. In a small skillet over medium heat, with some butter toss ham, peppers and green onions, stirring frequently to prevent burning.
2. Break the eggs into a small bowl.
3. Add salt and pepper.
4. Beat the eggs with a wire whisk or fork, just enough to mix the egg yolks and whites.
5. Add the filling to the eggs.
6. Pour the eggs over preheated buttered skillet.
7. Shake skillet occasionally to keep omelet moving freely over the bottom of the pan.
8. With a metal spatula lift edge as it sets, tilting skillet to allow uncooked egg mixture to run under omelet. I like to turn the omelet over, even though it is not necessary. Instead, you can cover the skillet and over low heat cook it a bit longer until the top sets.
9. As I turn the omelet over, I spread the cheese on top, lift the edge of the omelet and quickly fold in half.
10. Slide omelet on to a warm plate, garnish if you wish. Serve the hot omelet immediately.