A French omelet is a fried egg whipped on one side, followed by twisting into a roll, without waiting for it to be ready. This method allows you to get a dish with a moist consistency inside the roll and a slightly roasted crust from the outside.
To make such an omelet , milk is never used, because in this way it turns out to be liquid, which contradicts the traditions of French cooking.
If desired, the French omelet can be filled with a variety of ingredients in ready-made form, whether it be peas, boiled or fried mushrooms , minced meat, grated cheese and even canned fruit.
How to prepare an omelet in French, we will tell in more detail in our recipes.
The recipe for a classic French omelet
Ingredients:
- eggs - 3 pieces;
- butter - 50 g;
- salt;
- ground white pepper;
- chopped parsley and basil.
Preparation
On a cold frying pan place the butter and melt it, warming it over low heat. In a bowl, break the eggs, mix with a fork or whisk, but do not beat, add salt and white ground pepper. Then we pour a little from the frying pan, as thinly as a trickle, almost all the melted butter and mix it. Pour the resulting mixture into a frying pan, where the oil was heated, and fry over low heat. As soon as the edges begin to turn white, without waiting for the whole omelette to be ready, we twist it slowly and neatly with a scoop with a roll. We leave in the frying pan in this form for another half minutes and shift the edge of the frying pan onto the plate with a seam down. As a result we get a light twisted French omelet with a very delicate, porous and airy structure. We serve to the table with fresh chopped herbs.
French omelette with stuffing and soft cheese
Ingredients:
- eggs - 3 pieces;
- bacon - 50 g;
- fresh medium-sized tomato - 0,5 pcs .;
- sweet Bulgarian pepper - 0,5 pcs .;
- onion of small size - 0.5 pcs .;
- garlic - 1 clove;
- soft cheese - 50 g;
- champignons of small size - 4 pcs .;
- feathers of green onions - to taste;
- salt - to taste;
- white ground pepper - to taste;
- butter - 50 g.
Preparation
Fry the pieces of bacon until the appearance of fat. Then add the diced onion, mushrooms, bell pepper, salt ground white pepper, chopped garlic and let down until ready, stirring occasionally. We stir the egg and salt fork with a fork until homogeneous and pour into a frying pan with melted cream butter and cook over low heat until the edges are whitewashed. Then spread the center of the hot stuffing, sprinkle it with grated cheese and turn the edges. Transfer the prepared omelette gently to the plate across the edge of the pan, decorate with green onion feathers and serve it to the table.