The one thing I love the most about being a blogger (is that what I am?) is that I learn from my readers just as much, if not more, than they learn from me. They challenge me and ask questions about things that, well, I just do not always know.
This recipe is the perfect example of that. A viewer on the Cooking Stoned YouTube channel asked me about making a French omelette, and I thought to myself, “What the heck is that?” Sad but true, I had not heard of the distinction. So I Googled, and then I googled some more. After reading up on all of these different omelette styles, I then made my way to the kitchen. I cannot even tell you how many times I made this thing. Not just to perfect the technique but also because it is damn tasty.
Since then, the French omelette has become a staple in my household. It’s perfect on its own or served up with a fresh salad. Either way, you’ll be eating these for breakfast, lunch and dinner!
2 organic farm-fresh eggs 1 tablespoon unsalted butter Salt, to taste Pepper, to taste
Crack and beat 2 eggs until the whites and yolks are just combined.
Melt 1 tablespoon of unsalted butter in an omelet pan over a medium-high heat.
When the butter is bubbling, but before it browns, pour in the egg mixture.
As the omelette coagulates, swirl it around in the omelette pan.
When the omelette is just cooked, fold it up into a roll and serve. Enjoy!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.