French Omelette, Breakfast Recipe
by Tarla Dalal
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The French Omelette is a pancake-like dish of pan-cooked eggs, seasoned mildly with salt and pepper. Patience is the secret ingredient that makes a perfect French Omelette.
It must not be cooked on a high flame. Steadily maintain a medium-level flame and cook cautiously. This omelette is supposed to be white in colour with no brown spots on it.
Yet, it should be completely cooked – a feat that can only be achieved on a medium-low flame. Fold the omelette carefully once done and serve with toasted bread.
You can also try other egg-based breakfasts like the Oatmeal Cinnamon Pancakes with Eggs or Vegetable Scrambled Eggs Topped with Feta .
- Break the eggs in a deep bowl, add 2 tsp of butter and salt and pepper and whisk very well. Keep aside.
- Put the remaining 1 tsp of butter in a 175 mm. (7”) broad non-stick pan and spread it.
- Immediately pour the mixture over it and keep stirring using a spatula like you would do for a scrambled egg, while scrapping the sides as well for approximately 1 minute on a very medium flame.
- Spread it lightly using a spatula and cook on a very medium flame for 2 minutes, while making sure it is cooked but at the same time it has not brown spots on them at all.
- Fold over from one end to another end gently to avoid the omelette from cracking.
- Serve immediately with toasted bread slices.
Nutrient values (Abbrv) per serving
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