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Henrie's Recipes
French omelette fines herbes
Posted Tue, 30 Mar 2004
When it comes to serving delicious omelettes, the Europeans are way ahead of us. The French, in particular, will enjoy an omelette anywhere, even in a fancy restaurant.
But meanwhile, here in a country where our hot sunny days and long, smouldering evenings are ideal for light omelette meals, we pull up our noses at this fine dish.
There could be several reasons for this, but I suspect the main reason is that we have been force-fed on dreary over-cooked, dull egg concoctions. Fact is, in this beloved country of ours, most people overcook foods — and this includes everything from meat and vegetables to fish and egg dishes.
I never knew what a true omelette should taste like until I tasted it in a tiny bistro on the Left Bank in Paris many, many years ago. From then I was hooked.
Served properly, with a fresh salad, crusty bread and a bottle of chilled white wine it makes an ideal light midday or evening meal.
Try this recipe. You might be pleasantly surprised.
For the French omelette fines herbes you need:
Lightly fry the mushrooms in the butter, then use a slotted spoon to remove them into a side plate.
Mix all the rest of the ingredients with the egg.
If necessary add a little more butter to the pan and heat until very hot.
Pour eggs into pan and stir briskly with a fork until the omelette begins to set.
Cook for only about five seconds more to set the bottom.
Quickly add the mushrooms, then fold the omelette in half and remove from the pan.
Serve immediately.
