The omelettes in France always taste so good any time of day. In my imaginary French Village we have eggs for breakfast, lunch, or dinner. When I have made omelettes I haven’t ever used a recipe, until tonight. Once again I found a recipe in the book French Country Cooking by Mimi Thorisson.
The first difference in this recipe, than how I usually have made an omelette, is starting with oil and butter. Next was adding the spring onions to the oil and butter mixture before putting the whisked eggs in. When the omelette was ready to fold instead of flipping half over, fold both sides to the middle. Turn the omelette onto a plate seam side down. Sprinkle with piment d’Espelette and basil. I brushed a little melted butter on before this step.
Omelettes are another dish that is great for leftovers. All sorts of ingredients can be used. Have fun experimenting!
A bientôt,
Jane
An amazing French dish that is both simple and elegant. “Leftovers” never looked better. A baguette and red wine makes this a great meal.
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