The French Omelette: I’m addicted at trying to master it. Do I think I’d get it looking completely “smooth” with tons of butter? yes…but I try not to add as much better as chefs use for this dish. My goal is to not have any “burnt” or “brown” parts to the egg. A few things I’ve learned:
1) Immediately stir the egg in the pan to cook it evenly, and incorporate the butter in all parts of the egg.
2) Swirl the pan prior to “rolling” the omelette so spread the eggs out on as much of the pan as possible. This will make it easier to “wrap” it when it’s time.
3) Use a non stick pan!!
4) As far as the bacon – you HAVE to try the Applewood Organic Smoked Bacon (Wegman’s Brand). It is awesome!! I just baked it 375 20 minutes and turn half way.
- 2 Eggs
- 1/2 Cup Spinach, Chopped
- 1/2 TBS Butter
- 6 Pieces Bacon
- Pre-heat oven to 375 degrees and line a baking sheet with foil
- Lay bacon flat on the baking sheet, and place into oven (turn after 10 minutes)
- When bacon is cooked, drain on a paper towel lined dish
- Next, pre heat a non stick pan (Make sure it is non stick) on medium heat until hot
- Have your plate next to the stove ready to plate the omelette
- Beat the 2 eggs, add spinach, and salt to taste
- Pour the eggs into the span, and immediately stare the eggs rapidly for 10 seconds
- You should see the bottom begin to set, swirl the pan (lifting it off the heat) and coat the entire bottom of the pan and sides
- Lift the pan up and gently roll the omelette away from you in an even manner
- When you get 2/3 of the way, fold the opposite side
- Lift the pan, holding the plate beneath it, and place the omelette on the plate