French-style Omelettes Recipe
Three organic, pasture-raised eggs, local proteins, and seasonal vegetables rolled in the classic French preparation. Served with your choice of toast and a side of lightly dressed arugula
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Ingredients
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Omelette Ingredients
Serving Ingredients
Method
Omelette Preparation
- 1
Prepare the Ingredients
Chop the local protein and seasonal vegetables into small, bite-sized pieces. Set aside.
- 2
Whisk the Eggs
In a mixing bowl, crack the three organic pasture-raised eggs. Add salt and black pepper to taste. Whisk until the yolks and whites are fully combined.
- 3
Cook the Omelette
In a non-stick skillet, melt 1 tablespoon of unsalted butter over medium heat. Once the butter is foamy, pour in the whisked eggs, tilting the pan to spread them evenly. Gently stir with a spatula, pushing the cooked edges towards the center while tilting the pan to allow uncooked eggs to flow to the edges.
- 4
Add Fillings
When the eggs are mostly set but still slightly runny on top, sprinkle the chopped local protein and seasonal vegetables over one half of the omelette.
- 5
Fold and Finish
Using the spatula, carefully fold the omelette in half over the fillings. Cook for another minute until the inside is fully cooked but still soft. Slide the omelette onto a plate.
Serving Preparation
- 6
Toast the Bread
While the omelette cooks, toast two slices of sourdough or whole-grain bread until golden brown.
- 7
Prepare the Arugula Salad
In a small bowl, combine the arugula with 1 tablespoon of olive oil and 1 teaspoon of lemon juice. Toss lightly to dress the arugula.
- 8
Plate the Dish
Serve the omelette alongside the toasted bread and dressed arugula. Optionally, sprinkle grated Parmesan cheese over the arugula or omelette.
