Tuesday, May 3, 2011

a french omelette... mine & julia's way

     I just watched a video on YouTube of Julia making the perfect French omelette. It seems simple enough... I think I'm going to give it a try. 
     Right off the bat, I realize I don't own the right pan. I have a very large one, around twelve inches and a very small one, probably five or six inches. Julia says to use one that is between seven or eight inches in diameter for a two or three egg omelet... which is for one person. 
     So, I'm going to make a four egg omelet in my big pan and share it with my husband. (He is in favor of that idea.) I love to add things to eggs, sort of a way to disguise the eggi-ness. I'm not a huge fan of the flavor of plain eggs, but love the way the fluffy texture wraps around the veggies and the cheese. Mmm! 
     Take a peek into your fridge and pull out things you have left over. I came up with a handful of cooked, french beans, a slightly dried up scallion, a small container of goat cheese and six spinach leaves on the verge of wilting.
What? You were expecting Martha? What can I say... I'm just keeping it real.
  Mine is much browner than Julia would have approved of.
Here is the procedure I followed this time. Next time, it may be completely different... isn't that great?
Ingredients  (makes two omelets)
4 eggs, beaten to blend
pinch of salt and some freshly ground pepper
2 T. unsalted butter
1 scallion, chopped
1/2 cup leftover, cooked french beans, roughly chopped
a few spinach leaves
crumbled goat cheese
thyme leaves (and flowers)
Directions
Heat non-stick skillet to medium high. Beat eggs. Season with salt and pepper, then set aside. Place half of the butter in skillet, swirling to coat. Toss in scallions and cook until they begin to brown a bit.
Throw in beans and spinach to warm them through. Turn all of the filling out onto a plate.
Add the rest of the butter to the pan and pour in the eggs. Let them sit for a couple of seconds, then shake the pan a little. You want the runny part to get onto the bottom. Do this until the majority of the egg is solid.
Reduce heat. You don't want the outside to get too brown, Julia says. Sprinkle the filling and crumbled goat cheese over. Fold omelet by sliding and flipping it over. Did you watch the video? I filled mine first. Julia did not.
I threw on some fresh, lemony thyme leaves and flowers... because they were in the yard and because I love them. It isn't a deal breaker if you don't have any.
This one was delicious... The crunch of the green beans and scallions played against the fluffy eggs and soft, creamy goat cheese. My husband pronounced it, "Really, really good!"   
The thyme is flowering... so pretty and spring-y looking!

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