My version of a French-style Omelet

Cathé Pienaar foto's 394

There are few things as delicious as an omelet made with farm fresh eggs… This is the secret to my mother’s incredible breakfasts that keep her guest coming back to her guest house, year after year. There’s something almost surprising about that deep rich yellow, almost orange, yoke that makes you realise that the shop bought eggs are far from the authentic thing…

Since the start of the guest house, my parents have kept chickens to supply the guest house with fresh eggs. It started as a novelty, but as people have become more aware of where their food is sourced, it’s really a conversation point and the children who visit, love to join my father when he collects the eggs. The hens are spoilt with a diet of kale leaves, chicken feed and spinach greens and I think this must be the secret to the beautiful colour and taste of their eggs.

Here is my version of a folded French-style omelet with fried mushrooms and rocket. I say my version because classically a French omelet has no filling, but this recipe is more focussed on the technique and I’m giving it a modern spin.

Enjoy, and here’s to breakfast, my favourite meal of the day!

 

French-style Omelet (my version)

Ingredients:

2-3 fresh eggs
2 tsp of full cream milk (optional)
pinch of salt
pepper, to taste
1 tsp butter
3 bacon pieces
3 mushrooms
2 tbsp of cheddar cheese, grated

Step 1:
Fry the bacon in a frying pan until golden and crispy. Remove from the pan and allow it to cool.
Now fry the mushrooms in the bacon fat and also remove them from the pan. Your filling in now ready.

Step 2:
Mix the eggs and the milk in a small bowl, using a fork. Add a pinch of salt.
Now heat your pan on a medium heat and add the butter.

Step 3:
Once the butter is melted, pour the egg mixture into the pan. Allow it to fry for about 30 seconds. Now carefully, using a wooden spoon or spatula, scramble the egg toward the middle, to create a light and fluffy texture. Reduce the heat as you don’t want to get too much colour on the outside. Add the bacon bits, mushrooms and cheese (at this stage I usually put a lid on for about 1 minute).

Once it has almost set, fold in the two sides toward the middle, folding it into a roll and carefully flip this on to a clean, warm plate to serve. Garnish with fresh watercress or rocket leaves and some reserved mushroom pieces.

Omelette folded with mushrooms and fresh rocket

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