French Omelet with Gruyère & Chives


Servings: 1

A classic French omelet is rolled or folded, bright yellow with little or no browning.  It is smooth and soft in consistency.  Fillings are optional and are added as the omelet is rolled or a cut is made in the top of the finished omelet and stuffed with ingredients.

Ingredients:A can of ground cinnamon is shown.

  • 1/2 teaspoon vegetable oil
  • 1 tablespoon butter
  • 3 eggs
  • 1 tablespoons cheese, gruyere, grated fine
  •  fine salt, to taste
  • white pepper, to taste, finely ground
  • 1 teaspoon chives, chopped fine
  • 1 tablespoon butter, small cold pieces

Directions:

  1. Using a fork or flat-whisk, whisk eggs until well combined.  Season with salt and pepper.
  2. Heat an 8″ non-stick omelet pan over medium high heat and coat lightly with oil.  Add 1 tablespoon of butter to the pan.
  3. When the butter foaming begins to subside add the eggs to pan.  Stir the eggs continuously with the back of a fork to avoid scratching the non-stick surface. Shake the pan vigorously frequently.  Avoid browning the curd.
  4. As the curd begins to set, fold in small pieces of whole cold (cold) butter.  Add the cheese.
  5. Once the curd is mostly set, roll or fold omelet toward the edge of the pan away from the handle and turn onto warm service platter.  Allow residual heat to finish setting the curd and melt any added cheese.
  6. Garnish with finely chopped chives and serve immediately.