An omelette for all seasons
A beautifully cooked omelette is one of life’s greatest pleasures. As simple as an omelette may sound, it is not always easy to achieve the perfect ‘cuisson‘ (cooking). It must be light, fluffy and velvety soft, just as you would imagine it being served on a silver tray in your dream hotel.
One of our house guests earlier this month, Mathieu (see previous post), is a master at cooking omelettes. We would literally queue up at the kitchen table every morning kindly placing our orders – omelette nature for Thorir, omelette with herbs for Isabelle, omelette with cheese for my husband. My favourite one was the tarragon and Saint-Nectaire cheese omelette. The ingredients just happened to be ready and available on the kitchen counter, so Mathieu made an improvised mix. It tasted like a truffled omelette, only nuttier and more aromatic due to the exquisite Saint-Nectaire cheese. Pure delight.
It is always a pleasure to have guests, but even better when they are marvelous omelette cooking guest hosts.
3 free-range eggs
10 g butter
A small handful of chopped fresh tarragon
A few slices of Saint-Nectaire cheese (finely sliced and crust removed – you can use any of your favourite cheese)
Salt and black pepper to season
Crack three eggs in a bowl and whisk eggs until slightly frothy, about 3-4 minutes. Heat the butter in a frying pan over a medium heat. When the butter starts sizzling, pour the eggs in the pan. Using a spatula, move the eggs in a circular motion for a few seconds and allow eggs to cook on a low heat. Sprinkle salt, pepper, chopped tarragon and sliced Saint-Nectaire cheese. When the cheese starts to melt, take the pan off the heat and gently roll the omelette on both sides. Flip over, return to heat and cook for 5 seconds until slightly golden. Serve immediately on a plate.