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FRENCH OMELETTE

A classic French omelette that is smooth and silky on the outside and fluffy on the inside, Made with herb garlic Boursin and chives served with a delicious melon prosciutto salad perfect for Mother’s Day brunch!


Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Cuisine: French
Servings: 1
Author: the communal feast

Ingredients

  • 3 large eggs at room temperature
  • 1 oz Boursin cheese Garlic & Fine Herb
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 2 tbsp butter
  • Chives thinly sliced –optional garnish
  • Prosciutto Melon Salad –Optional side
  • Half cantaloupe melon scooped into balls or cut into cubes
  • 6 oz mini boccoccini balls mozzarella balls
  • 6 slices of prosciutto cut or torn into bite size pieces
  • Hand full of basil thinly chopped
  • 1 tablespoon of mint thinly sliced
  • Balsamic reduction for garnish
  • Dressing:
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon dijon mustard
  • 1/2 cup grapeseed oil or olive oil
  • sea salt and freshly ground black pepper to taste

Instructions

  • To make the Prosciutto Melon Salad –Optional side
  • 1. Mix the ingredients for the dressing together
  • 2. In a small bowl, add the melon and boccoccini balls, add 2 tablespoons of dressing and mix everything together – set aside until ready to serve
  • 3. For serving, add the melon mixture to your plates, garnish with torn pieces of prosciutto, chopped basil and mint. To finish drizzle the balsamic reduction overtop
  • To make the French Omelette
  • 1. Crack the eggs in a bowl, using a fork beat the eggs vigourisly until the yolks and whites are completely incorporated.
  • 2 Add the butter to a nonstick pan and heat on medium low heat.
  • 3. Season the eggs with a pinch of salt and give it a whisk to incorporate.
  • 4. Once the butter starts to bubble, add the eggs. You should not hear a sizzle you want to cook the eggs slowly and evenly.
  • 5. Swirl the eggs with a rubber spatula, keep swirling until the eggs start to set like scrambled eggs. The swirling helps avoid the eggs browning. While doing so you also need to shake the pan with your other hand in a circular motion. Be sure to scrape down the sides
    often so you don’t get dry overcooked spots.
  • 6. After about 2 minutes, the eggs will start to set. Continue stirring and moving the pan. You want the bottom to be pretty much cooked through and the top to be still runny like scrambled eggs. Run the rubber spatula along the edges to make sure the omelette is set and to
    keep it from sticking to the pan.
  • 7. Lift an edge of the omelette slightly to make sure it is set and holding together on the bottom.
  • 8. Remove the pan from the heat, season eggs with pepper and add the Boursin cheese straight down the middle as you will be folding the omelette over the cheese.
  • 9. Tilt the pan away from you and using your rubber spatula start to lift and gently roll the edge closest to you. Add butter to the pan behind your roll to help free up the eggs. Continue rolling the omelette. Once the omelette is almost completely rolled, slide the rolled
    edge to the left of the pan, turn the pan over the plate so that the last bit of unrolled omelette falls over the top of the rolled portion, you can tuck the edge under for a beautiful presentation.
  • Garnish with chopped chives, enjoy!