How to make a fluffy French Omelette courtesy of Chef Jenny Brulé

CHARLOTTE, N.C. -- Here is how to make a fluffy French Omelette courtesy of Chef Jenny Brulé

Fluffy French Omelette

Serves 2

This is an easy, delicious and ridiculously inexpensive lunch or dinner. Two large eggs per person, a little cheese and fresh herbs is all it takes to cook like a French chef!

4 large or extra large eggs
1/8 teaspoon salt
¼ teaspoon onion powder (not onion salt), optional
2 tablespoons freshly chopped herb of choice
¼ cup Parmesan cheese
2 tablespoons butter
¼ cup shredded sharp cheddar cheese

Separate the egg whites from the yolks, being careful not to get any yolk in the white (this will prevent the whites from getting fluffy). In a glass, ceramic, or metal bowl, whisk the egg whites with a whisk or hand mixer until stiff peaks form (when the egg whites can hold their shape).

Quickly whisk up the egg yolks then gently fold the yolks, salt, onion powder, fresh herbs and Parmesan cheese into the whipped egg whites.

Set a 9 or 10 inch sauté pan over medium-low heat (for electric) or medium heat (for gas)  and allow to get very hot (about 3-5 minutes) add one tablespoon butter into pan and swirl to distribute, reaching up the sides of the pan, as well as the bottom.

Use a rubber spatula to get all of the whisked egg mixture into the hot, buttered pan. Cook for 2 minutes, then cover and cook for 3 minutes longer, until there is just a bit of jiggle in the middle of the omelette.

Slide the omelette, cooked side down, onto a large plate then add the other tablespoon of butter into the sauté pan and set back over heat until melted—swirl butter around bottom and sides of pan.

Invert the omelette, uncooked side down, back into the pan and cook for 3 minutes longer. During the last minute, sprinkle with cheddar cheese and cover.

Serve hot.

Click here to watch Chef Jenny demonstrate creating this dish.

© 2017 WCNC.COM


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment