Recipes: November 2004 Archives

Ingredients for two servings of the world's best omelette

1/4 med. onion, chopped fine
2 T fresh sage, chopped
8 mushrooms, sliced
4-5 pieces of thinly sliced prosciutto (parma), chopped
2 pieces Gruyere cheese. sliced
4-6 eggs (depending on how big you like your omelette)
1 jalapeno, chopped fine
1 t olive oil

Saute onions in olive oil for a minute, Add sage, mushrooms, prosciutto and saute for 1-2 minutes; set aside. Lightly whisk 1 batch of eggs (2-3)  in a bowl (don't over whisk). Briefly warm nonstick omelet pan over medium heat. Add eggs. Move pan in circular motion, spreading eggs halfway up side of the pan. Then with spatula, gently fold corners down and repeat until the eggs are almost set. Add half of sauteed ingredients. To fold the omelette, move pan in a forward scooping/thrusting motion and the omelet should fold over itself (this takes practice). Top with cheese; leave in pan for another 30 sec-1 min.  Slide onto plate. Top with diced jalapeno. Repeat for second omelette.

If you happen to live in the neighborhood buy the prosciutto and cheese at Caputo's Deli on Court Street!

For a pictoral omelette demonstration, check out Julia Child's Mastering the Art of French Cooking.