Name: France-Soir’s omelette au fromage
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1
Ingredients: 2 eggs, at room temperature; 1 eggwhite, at room temperature; 2 tbsp milk; 40 gm Emmental, finely grated; 2 tsp grapeseed oil; Parsley or chervil, to serve

France-Soir’s omelette au fromage

The secret to this cheesy omlette recipe starts with the quality and freshness of the eggs.

Serves 1

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“The secret to an excellent omelette starts with the quality and freshness of the eggs,” says France-Soir chef Jean-Paul Prunetti. “It’s a complex dish to make – simple but far from easy if excellence is the desired outcome. There are many different basic recipes in France; my mother’s and my grandmother’s always started with great eggs, whisked together using two forks, with a little salt and black pepper, and were then poured into a hot pan glazed with a knob of butter and a splash of oil.” At France-Soir, the omelette is served “baveuse” – still a little runny.

Ingredients

2 eggs, at room temperature

1 eggwhite, at room temperature

2 tbsp milk

40 gm Emmental, finely grated

2 tsp grapeseed oil

Parsley or chervil, to serve

Method

1.Whisk ingredients except oil and parsley in a bowl with a fork and season to taste. Heat a non-stick 20cm-diameter omelette pan over high heat, add oil, then pour in egg. As omelette starts to cook, gently pull the egg back from the sides of the pan with a rubber spatula, allowing the runny egg to spread into the pan until cooked but still slightly runny (1½-2 minutes), then fold omelette over on itself and slide onto a warm plate. Season to taste and garnish with parsley or chervil.

Drink Suggestion: 2012 Domaine Jean-François Ganevat “Les Grandes Teppes Vieilles Vignes”, Côtes du Jura. Drink suggestion by Pierre Stock
Notes

Géraud Fabre

Jean-Paul Prunetti

Recipe / styling by Lisa Featherby

Ingredients

Method

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