Wednesday, March 24, 2010

Une Omelette Aux Fines Herbes

This was my lunch on Tuesday. A cheese omelet with chopped fresh chervil on top. I used two eggs and a little water, then grated a small bit of comté cheese. The eggs went into a buttered skillet until they just started to set. Then I sprinkled in the cheese.

A light cheese omelet with fresh herbs on top. So very French.

I folded the omelet before it was completely set and turned it out onto a plate. Then I sprinkled it with cerfeuil (chervil). Wow. It was deliciously light and fluffy. I followed it with a green salad. All of it was washed down with a local gamay.

It was one of those perfect lunches that was so easy to put together.

13 comments:

  1. And here we were, worried that you would starve while Ken was away. ;¬)

    You're not looking good for the sympathy vote at the moment!

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  2. The test of a good chef is the ability to make a good omelette allegedly. Yours looks delish.

    I had my washing out for the first time yesterday, too. I love the smell of it when it comes back in.

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  3. And you even had the perfect plate for it :)

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  4. I tried omelet in restaurants here in the States once or twice and gave up, whether is was called Spanish or Mexican, or whatever! They don't seem to know how delicate and delicious an omelette baveuse could be. Maybe they're not made with real eggs!

    Here, everything is overcooked! I wonder what their ancestors did for food, and survived, before fire was invented!

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  5. Judy, that plate is one that I found in my father's china cupboard when he died 20 years ago. Actually, it's a classic old N.C. seafood restaurant platter.

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  6. Oh, that looks so good! I have so much trouble making omelettes like that. You must have a special pan that you use?

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  7. I make my omelettes like you do, just adding a little water. I don't have any chervil though, grrrr. I doubt if I will be able to find it around here. Guess I'll use some fresh chives instead.

    I like the platter and its history.

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  8. Your lunch looks delicious, and you've made me wonder if any volunteer chervil has popped up in our garden yet. It doesn't stay for long.

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  9. Well that is just the perfect picture as I sit here with my morning coffee. I'd like to grab a fork and dig in.

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  10. I cannot make an omelet, it always turns out badly, now if I want an omelet, I go to a restaurant.

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  11. Ken, now that I look at it, we seem to have the same pattern in some plates at my mom's house. We always thought of them as typical diner-style dishes... very solid and pretty unbreakable, too :)

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  12. simon, starve? me? hahahaha!

    jean, I always want to leave my omelet on the heat longer than I should. The trick is to take it off before you think it's done. Residual heat does the rest.

    judy, it's a nice plate, but we only have one. I looks like it did come from a restaurant, but as Ken said, it was hid dad's, so I'm not sure.

    chm, fire was invented? ;)

    suzanne, no, just a normal non-stick frying pan.

    evelyn, maybe you can grow some chervil from seed?

    carolyn, I grew it once with great success, but not again. I'll try again this year.

    diogenes, unfortunately, I ate it all with none to share... ;)

    starman, with a little practice, I'll bet you could do it just fine.

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  13. Omlettes are such an underrated meal. Yum!

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