My favorite French restaurant/bakery serves the best French-style omelettes. I like the idea of using duxelles as the filling in this delicious omelette. The perfect French omelette seems intimidating to make, but once you master this easy technique, you'll easily impress anyone at brunch :) Small omelettes are easier to make than large ones, so if you have a 9" skillet, use 2 large eggs and make two omelettes.
Ingredients:
(For the omelette)
2 eggs, beaten
1 t cream
sea salt & pepper
1/2 T butter
(For the duxelles)
1/2 C white mushrooms, chopped
1/2 C mixed wild mushrooms (shiitake, porcini, champignon, portabella, etc.), chopped
1 small shallot, chopped
1 T madeira or any kind of wine
sea salt & pepper
1/2 t herbes de provence
* If you don't have herbes de provence, substitute with 1 t freshly chopped parsley, 1/2 t thyme, 1/2 t tarragon
1 T butter
1 oz thinly sliced raclette, Fol Epi or Swiss cheese
1 t freshly chopped parsley
1 t freshly chopped lavender
Additional butter
Method:
- Melt butter over a pan set to medium
- Add shallots and let soften
- Add mushrooms and cook until soft
- Season with salt, pepper, herbs
- Add wine and cook until reduced
- Remove and set aside
- Heat a clean pan to medium low and melt the balance of the butter
- Make sure the pan is completely heated, but do not raise the temperature-- you do not want the omelette to crisp
- Beat eggs with cream and season with salt & pepper
- Pour eggs into pan and stir for 5-10 seconds once it begins to set; you want the eggs to become slightly opaque through the stirring
- If eggs are more than 1/4" thick on the bottom of the pan, pour out any additional egg
- Let the omelette cook, making sure it does not brown (turn heat down if it begins to brown)
- Once the bottom of the omelette sets and easily comes off the pan and the top of the omelette looks set but still a little glossy, place cheese in the middle third of the omelette and top with the reserved duxelles mixture
- Fold the omelette into thirds, then flip the omelette over and cook for 30 additional seconds
- Remove to a plate and top with a light brushing of butter and chopped parsley and lavender
Ingredients:
(For the omelette)
2 eggs, beaten
1 t cream
sea salt & pepper
1/2 T butter
(For the duxelles)
1/2 C white mushrooms, chopped
1/2 C mixed wild mushrooms (shiitake, porcini, champignon, portabella, etc.), chopped
1 small shallot, chopped
1 T madeira or any kind of wine
sea salt & pepper
1/2 t herbes de provence
* If you don't have herbes de provence, substitute with 1 t freshly chopped parsley, 1/2 t thyme, 1/2 t tarragon
1 T butter
1 oz thinly sliced raclette, Fol Epi or Swiss cheese
1 t freshly chopped parsley
1 t freshly chopped lavender
Additional butter
Method:
- Melt butter over a pan set to medium
- Add shallots and let soften
- Add mushrooms and cook until soft
- Season with salt, pepper, herbs
- Add wine and cook until reduced
- Remove and set aside
- Heat a clean pan to medium low and melt the balance of the butter
- Make sure the pan is completely heated, but do not raise the temperature-- you do not want the omelette to crisp
- Beat eggs with cream and season with salt & pepper
- Pour eggs into pan and stir for 5-10 seconds once it begins to set; you want the eggs to become slightly opaque through the stirring
- If eggs are more than 1/4" thick on the bottom of the pan, pour out any additional egg
- Let the omelette cook, making sure it does not brown (turn heat down if it begins to brown)
- Once the bottom of the omelette sets and easily comes off the pan and the top of the omelette looks set but still a little glossy, place cheese in the middle third of the omelette and top with the reserved duxelles mixture
- Fold the omelette into thirds, then flip the omelette over and cook for 30 additional seconds
- Remove to a plate and top with a light brushing of butter and chopped parsley and lavender
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