Classic French Omelette
1 serving
15 minutes
The classic French omelet is a model of sophistication and simplicity, embodying the spirit of French cuisine. Light, airy, and tender, it offers a perfect balance of textures and flavors. Its history goes back centuries, being an integral part of France's gastronomic culture. The main secret is the right cooking technique: eggs are whisked with milk and spices, then slowly cooked in butter until soft. Adding fresh green onions, juicy cherry tomatoes, and aromatic parmesan gives the dish an interesting flavor accent. The omelet is folded in half to create an exquisite shape and delicate filling. It is served as a standalone dish or accompanied by fresh bread and a light salad. This is not just breakfast; it's true gastronomic elegance in every bite.
1
Crack the eggs into a bowl. Pour in the milk and gently mix with a whisk.
- Chicken egg: 2 pieces
- Milk: 20 ml
2
Add a pinch of salt, a pinch of pepper, and mix thoroughly until a homogeneous mass is obtained.
- Salt: to taste
- Ground black pepper: to taste
3
Melt some butter in a pan (on maximum heat), then reduce the temperature to medium and pour in the egg mixture.
- Butter: 35 g
4
Meanwhile, finely chop the green onions and cherry tomatoes (cut each in half).
- Green onions: 1 bunch
- Cherry tomatoes: 5 piece
5
Once the omelet is cooked on the bottom and still runny on top, place tomatoes, some green onions, and pea shoots on one side. Sprinkle with grated Parmesan.
- Cherry tomatoes: 5 piece
- Green onions: 1 bunch
- Mung pea sprouts: to taste
- Parmesan cheese: 50 g
6
Fold the omelet in half and transfer it to a plate.
7
Garnish with pea sprouts, green onions, and serve at the table.
- Mung pea sprouts: to taste
- Green onions: 1 bunch