French Omelette Recipe

Food

1. 1

   In a bowl, crack the eggs and whisk until well combined. Season with a pinch of salt and a few grinds of black pepper.

2. 2

   Heat a nonstick skillet over medium heat and melt the butter, swirling to coat the pan.

3. 3

   When the butter foams, pour in the eggs and tilt the pan to spread them evenly. Cook gently until the edges begin to set and the center is slightly runny.

4. 4

   Sprinkle the grated Gruyère cheese along the center of the omelette. As the surface just begins to set, fold the sides over the filling to form a neat roll.

5. 5

   Slide the omelette onto a warmed plate and keep it warm.

6. 6

   To make the Dijon vinaigrette, whisk together Dijon mustard and white wine vinegar in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.

7. 7

   Wash and dry the mixed greens. In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add cherry tomatoes if using.

8. 8

   Arrange the dressed salad on the plate beside or beneath the omelette. Serve immediately.