French Omelette

Bonnie Beck

By
@sailboat

This is a long forgotten recipe. I learned to make this back in the 60s while living in San Pedro, California.

I lived in this small beautiful hilly Seaside town over looking the Los Angeles harbour and the Pacific ocean.

From my tiny apartment, perched high on a hill, I could see the harbour & all the Mountains surrounding Los Angeles. During the winter time I could see the snow capped mountains of Los Angeles, San Gabriel & San Bernardino while I sat in 70 degree weather.

It was a short walk up the hill to the old Lighthouse which over looks the Pacific ocean & out to Catalina.


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Comments:

Serves:

2

Prep:

15 Min

Cook:

10 Min

Ingredients

2-3
extra large fresh organic eggs, room temp.
clarified butter, from raw butter
salt and pepper to taste

Directions Step-By-Step

1
Have a cast iron skillet with a lid and use the clarified butter to coat well the bottom and sides.
2
Whip the egg whites with a pinch of salt.
3
Beat the yolks until foamy.
4
Fold egg yolks into egg whites until well incorporated.
5
Gently pour the eggs mixture into the heated cast iron skillet. Cover and slowly cook until fluffy and done.
6
I loved making this with a chopped onion that had been browned well, before making the omelette. I poured the eggs on top of the onions and cooked. Then I covered in Hollandaise sauce.

You can use any ingredients you want.

About this Recipe

Course/Dish: Eggs
Other Tag: Quick & Easy
Hashtag: #eggs