French Omelettes. The aren’t crispy and burnt. They are smooth and delicious! How do you make these? Let me de-mystify the concept – however technique: well, that you can work on!
Pre-heat oven to 350 degrees and get out an oven mitt.
Turn on stovetop burner to medium.
Take two eggs and stir or whisk – try not to add too much air or let it sit for a minute. Also add a splash of milk to set off the protein, but I didn’t have milk (only almond milk which makes it taste funny) so I added a tiny bit of 2% FAGE greek yogurt.
Take a frying pan and melt a tablespoon of butter (I used Earth Balance). Take off the stovetop burner, and coat the bottom of the pan with your egg mixture. Place into oven for 3-4 minutes (use an oven mitt!) at 350 degrees.
Now prepare the filling – I mixed together a third cup of strained black beans and added a chopped Campari tomato. I didn’t have any shredded cheese or onions or chives, but I would imagine these would taste great here!
Remove frying pan from oven and use a spatula to slightly turn up the ends. Place filling down the center of the omelette in a long line. Put frying pan back into the oven for another 3-4 minutes.
Gently roll and place on plate – this part requires more skill! – and top with a dollop of sour cream. I also sprinkled Hawaiian black salt over it with a grinder, but that was just for fun. Bon appetit! It’s really delicious.