Ingredients with Measurements:
- 3 large eggs
- 1 tablespoon unsalted butter
- Salt and pepper to taste
- Fresh chives, chopped (optional)
Special equipment needed:
- Non-stick skillet
- Whisk or fork
- Spatula
Step-by-step instructions:
1. Crack the eggs into a bowl and whisk them until the yolks and whites are fully combined.
2. Heat the skillet over medium-high heat and add the butter. Once the butter has melted and is foamy, pour in the eggs.
3. Use the spatula to gently stir the eggs as they cook, lifting the edges and allowing the uncooked eggs to flow underneath.
4. When the eggs are almost set but still slightly runny on top, fold the omelette in half using the spatula.
5. Slide the omelette onto a plate and season with salt and pepper. Garnish with chopped chives if desired.
Time:
Preparation time: 5 minutes
Cooking time: 5 minutes
Temperature:
Medium-high heat
Serving size:
1 omelette
Nutritional information:
Calories: 220
Fat: 18g
Protein: 13g
Carbohydrates: 1g
Fiber: 0g
Sugar: 1g
Sodium: 290mg
Substitutions for ingredients:
- Margarine or oil can be used instead of butter.
- Other herbs such as parsley or tarragon can be used instead of chives.
Variations:
- Add fillings such as cheese, ham, mushrooms, or spinach before folding the omelette.
- Make a French-style rolled omelette by using a fork to continuously stir the eggs as they cook, creating a creamy texture.
Tips and tricks:
- Use a non-stick skillet to prevent the eggs from sticking.
- Don't overcook the eggs or they will become tough and rubbery.
- Use a spatula to gently fold the omelette in half to prevent it from breaking.
Storage instructions:
The omelette is best served immediately and should not be stored.
Reheating instructions:
The omelette should not be reheated as it will become tough and rubbery.
Presentation ideas:
Serve the omelette on a plate with a side salad or toast.
Garnishes:
Chopped chives or other herbs can be used as a garnish.
Pairings:
The omelette pairs well with a side salad, toast, or fruit.
Suggested side dishes:
Side salad, toast, or fruit.
Troubleshooting advice:
- If the eggs are sticking to the skillet, make sure to use a non-stick skillet and enough butter or oil.
- If the omelette breaks when folding, use the spatula to gently press the edges together.
Food safety advice:
Make sure to cook the eggs until they are fully set to prevent the risk of foodborne illness.
Food history:
The French omelette is a classic dish that originated in France and is known for its creamy texture and simple preparation.
Flavor profiles:
The French omelette is light and fluffy with a creamy texture and a mild, eggy flavor.
Serving suggestions:
Serve the omelette for breakfast, brunch, or a light lunch.
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Region: French