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Recipes & Entertaining Ideas

Filtering by Tag: Omelette

Fines Herbes French Omelette

Marc J. Sievers

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One of my favorite dishes to make is a classic French omelette.  In fact, it has become my house meal, what I always serve to guests the first time they visit my home.  French omelettes are easy and really fabulous when they are made with just a handful of fresh ingredients.  My Fines Herbes French Omelette lets the fresh herbs shine while tucked inside a beautifully folded simple French omelette.  It’s the perfect quick weekday meal and a great way to make use of leftover herbs.  Don’t let the technique scare you!  Getting the fold just right does take some practice, but if you take your time (and remember it’s all in the wrist!), you will be whipping up these omelettes in no time.  And I really do mean ‘no time’.  This omelette only takes 30 seconds to cook!  Who doesn’t love a 30-second meal?

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Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs –  2, extra-large, at room temperature

  • Sea  Salt – ¼ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked

  • Dill  – ¾ teaspoon, finely minced

  • Tarragon - ¾ teaspoon, finely minced

  • Chives - ¾ teaspoon, finely minced

  • Parsley – ¾ teaspoon, finely minced, Italian flat leaf variety

  • Butter  – 1 tablespoon, unsalted

Directions

  1. In a small bowl, beat the eggs, salt, pepper and fresh herbs until the yolks and whites are fully incorporated.

  2. Place a 10-inch non-stick frying pan over high heat. Allow the pan to get very hot, but not smoking.

  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted and the foam has started to subside, pour the eggs into the center of the butter (be careful to not let the butter turn brown).

  4. Allow the eggs to sit for just a 5 - 10 seconds before you begin swirling the pan over the heat, until the edges just start to cook and the center of the eggs begin to bubble.

  5. Continue the swirling motion for another 5 - 10 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  6. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  7. Gently turn the pan upside down over the plate. The omelette will then drop into position.

  8. Garnish with more salt, pepper and fresh herbs and serve.

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Classic French Omelette

Marc J. Sievers

A French style omelette is such a fabulous recipe to have in your repertoire!  They are thinner and more elegant than an American version.  With that being said, you can serve them for breakfast, brunch, and especially dinner.

I love having friends over for dinner and surprising them with my Classic French Omelette and a glass of champagne!  It is such a simple technique that once you have mastered it, you will be able to make a perfect (parfait!) omelette in a matter of seconds.  The recipe outlined below is for my Classic Omelette as well as my Savory Omelette.


Watch my webisode of From My Kitchen to Yours - French Omelettes (filmed in Williams-Sonoma Lincoln Park's grand gourmet kitchen!) for a complete tutorial:


Classic French Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs – 2, extra-large, at room temperature

  • Butter – 1 tablespoon

  • Sea Salt - ¼ teaspoon

  • Black Pepper - ¼ teaspoon, freshly cracked

Directions

  1. Start by beating the eggs until the yolks and whites are fully incorporated.

  2. In a small bowl, beat the eggs, salt, and pepper until the yolks and whites are fully incorporated.

  3. Place a 10-inch non-stick frying pan over high heat. Allow the pan to get very hot, but not smoking.

  4. Add the butter and swirl it around to evenly coat the bottom and sides of the pan. Once the butter is completely melted and the foam has started to subside, pour the eggs into the center of the butter (be careful to not let the butter turn brown).

  5. Allow the eggs to sit for just a 5 - 10 seconds before you begin swirling the pan over the heat, until the edges just start to cook and the center of the eggs begin to bubble.

  6. Continue the swirling motion for another 5 - 10 seconds. Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself. The finished omelette will end up in the far lip of the pan.

  7. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the omelette has formed) slightly off-center onto the bottom of a dinner plate.

  8. Gently turn the pan upside down over the plate. The omelette will then drop into position. Et Voilà, a classic French omelette!


Savory Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon

  • Lemon Zest – 1 teaspoon

  • Garlic – 1 clove, finely minced

  • Yellow Onion – ½ cup, thinly sliced

  • Triple Cream Brie – 2 slices, ¼-inch thick

  • Parsley – ¼ cup, freshly chopped

  • Olive Oil – 1 tablespoon, plus more for garnish

Directions

  1. In a medium sauté pan set of medium heat add the olive oil and onions. Allow to cook for 7 to 8 minutes, or until lightly brown and tender.

  2. Next add the garlic and continue to cook for another 1 to 2 minutes, be careful not to burn the garlic. Turn off the heat and set aside.

  3. Add the lemon zest, salt and pepper to the beaten eggs and follow cooking and plating instructions for the classic omelette.

  4. Once the omelette is plated, top with the brie, onion mixture, and fresh parsley. Drizzle with a bit of olive oil and serve immediately.

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