Tuesday, December 30, 2008

Omelet 101~

My daughter's mother-in-law ,France..was over Christmas eve..We chatted about her new job..running a restaurant.Lunches only.
I think I mentioned she does it all.

Orders the food..cooks it and cleans up.It's had a resurgence in popularity..Like Restaurant Makeover without the makeover..just a new chef...France.
Sometimes she has omelets on her menu.Jacques loves them..My flipping isn't great..and sometimes they are overcooked if I do them all in the pan.
I liked her idea..a bit how I make a frittata.
She starts her omelets on the stove.. tops one side with the filling of choice..then finishes it off in the oven.
I tried this at lunch and I like the way it turned out..
I sautéed the onions and mushrooms before..and removed them before starting the omelet.I added spinach and some Fontina.

Nice lunch on a freezing cold day.

4 comments:

  1. beautiful! i have made them like this often, they puff up huge too~

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  2. I had heard of the method justrecently, from a friend who asked at a resort how they made them, since she loved them so much.

    Yours looks perfect - on a pretty, pretty plate.

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  3. Monique, what a lovely homage to France. She sounds like a talented lady.

    John is not found of my omelets... they are either too dry or resemble scrambled eggs more than an omelet. Thank you for the explanation of her method.

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  4. That omelet looks fantastic! Mine are a sorry mess, I will try that method!

    Pretty plate, pretty omelet, pretty picture :)

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