I love eggs and I am one of those people who will also have eggs for dinner. This omelet is good for breakfast, brunch or dinner. It’s a basically a French omelet filled with some Feta and topped with smoked salmon and scallions/chives.
A French omelet is cooked rather quickly in a pan, there is no colour and it’s rolled and plated like a fluffy log of eggs. I love them!
Recipe by Peter MinakiCourse: MainCuisine: FrenchDifficulty: Medium
Servings
1
servings
Prep time
5
minutes
Cooking time
5
minutes
Ingredients
3 large eggs
1 Tbsp. of unsalted butter
sea salt and fresh ground pepper
crumbled Feta or goat cheese
smoked salmon
Greek yogurt or sour cream
chopped fresh chives or scallions
Directions
Place a non stick on your stovetop over medium heat. Crack your eggs into a bowl, add some salt and pepper and whisk with a fork.
Add your butter to the pan and once the butter melts and stops bubbling, add your eggs and do not touch for 30 seconds. Use a rubber spatula to stir the middle then lift the pan and twist your wrist to tip uncooked egg around the edges.
Place pan back on heat. Add cheese. Tip your pan up at an angle and gently fold down your omelet toward the bottom. Flip the omelet onto your plate.
Top with smoked salmon, drops of yogurt and scallions/chives.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
