Updated: Nov 4, 2018
This French omelette recipe is a classic and versatile favourite!
The fluffy and creamy texture is a yummy surprise.
Ingredients for one omelet;
3 eggs, 50gr butter, a few sprigs of thyme, 1 garlic clove, 1 tbsp crème fraiche (optional), salt and pepper
Serve with Bayonne or Parma ham and a few slices of brioche.
In a sauce pan (low heat) melt 50gr butter with a crushed garlic clove and a few sprigs of fresh thyme.
Set aside so the flavours have time to infuse.
Separate the white’s from the egg yolk in two different bowls
Beat the egg white to a creamy foamy consistency.
Add a tablespoon of crème fraiche to the egg yolks (optional)
Beat the egg yolks for 3 to 4 minutes, they become creamy but not foamy.
Incorporate the egg yolks to the egg white and stir gently (do not beat them again)
Use a non stick frying pan and add 4 tablespoons of the infused butter (between medium and low heat)
Add the eggs and let sear for 4 to 5 minutes (4, creamy/5 more foamy)
Fold the omelette and pour a few tablespoons of the infused butter on top.
A pinch of salt and a good turn of your pepper mill if you like.
I like to serve this omelette with some cured ham (Bayonne or Parma) and a few slices of brioche to give it a sweet kick!